I’ve been tweaking this recipe for the past few weeks but I think I finally got it where I really like it. All previous versions were devoured by the kids within hours of coming out of the oven so I think it’s pretty hard to mess it up. Depending on the cooking time it can be made soft like bread pudding or more crispy like toast. I like it in the middle personally (crunchy on the outside and moist on the inside). You can eat it just as is or add fresh whipped cream, butter, syrup or a simple sweet sauce.
- 2 eggs
- 2 tablespoons melted butter
- 2 cups brown sugar (or white if you prefer)
- 2 tablespoons Vanilla (other sweet spices that would work nicely are Cinnamon, Cardamom, Nutmeg, ect)
- 2 1/2 cups milk (Use partial cream or half/half if you like it more rich)
- 3 1/2 to 5 cups bread depending on your dish size, cut into 1-inch cubes (I like using Raisin Challah but any thick cut bread will work, Cinnamon Raisin, Sourdough, French, Ect)
Fruit – This is where you can really put your own spin on it…Raisins, Cranberries, Granny Smith Apples, Peaches, Blueberries, Cherries, Raspberries, Bananas….one fruit or a combo, have fun with it. Today I made one with fresh blueberries and peaches and one with apples and dried cranberries.
Nuts – Sprinkle some on top if you would like a little added crunch. Chopped pecans, almonds, walnuts, your pick!
Set oven to 350 degrees. Cut the bread and fruit and mix together in your baking dish. Mix all the wet ingredients and spices in a separate bowl.I used fresh peaches so I removed the skins first.Pour over the bread mixture making sure everything is well saturated. Bake for about an hour. The actual time will depend on what you want the final texture to be. I usually bake for about 65 min. It will look puffy when you first take it out and then will settle as it cools.Serve warm or at room temperature. Enjoy!
This will be the beginning of my “Surviving with Young Multiples” section. I will try to give at least one tip a week to help out others who have little ones of the same or close to the same age.
The acronym for the title is very suiting since I know at times I have definitely felt like I was drowning in dirty laundry, dishes, diapers, bottles, ECT with very little sleep. The first months are usually a blur for most new parents but having multiples makes it much crazier.
Tip #1 Batch Cooking
Whether you are a “make it from scratch” or a “premade mixes” sort of person the key is to try to make at least a few meals worth at a time so one day’s work eases up the following day’s responsibilities. The extra food can be stored in the fridge or freezer.
Breakfast foods like pancakes, waffles, mini quiches, muffins and breads are all great examples. I make large batches of all of these and freeze most of it and put a couple of day’s worth in the fridge.
Pastas, casseroles, chilis, stews and soups are all great examples of lunch and dinner foods that store well too. If you have room in the garage or basement having a separate freezer comes in really handy. We originally bought ours to store frozen breastmilk while the babies were in the NICU but I honestly don’t know what I’d do without it these days.
Cooking food in batches can be really handy when I’m short on time and the kids need a quick healthy snack. These quiches can be made with any cheeses, meats or veggies you prefer. I made 5 different flavors at the same time so we would have lots of variety and 36 quiches took less than an hour. They freeze well and reheat quickly, just make sure they are fully cooled before packaging them.
- Whole wheat tortillas
- 8 eggs
- 1/2 cup of cream or milk
- Salt and pepper
- Cheeses, meats and/or veggies of choice
- Olive oil
Heat oven to 425 degrees. Oil muffin pans (spray oil works really well for this). Tear tortillas in quarters and press one quarter in each muffin space.
Whisk eggs, milk, salt, pepper and any herbs you might like together.
Put fillings in each cup then pour egg mixture on top. Bake until set, about 20 minutes.
- Herb goat cheese and spinach
- Tomato, basil and Parmesan
- Bacon and cheddar
- Sausage and blue cheese
- Swiss, carmelized onion and mushroom