Canadian Recipes/ Featured

Overnight Eggnog French Toast Casserole

I am rapidly getting into the Christmas spirit here in our household. Our tree and decorations are up, I’ve begun my Christmas shopping, I’ve wrapped some of the presents that I’ve purchased ages ago, and I’m starting to dig up some holiday recipes. I made my ginger molasses cookies the other day to fill up our cookie jar, and the flavours of ginger, cinnamon, and molasses totally reminded me of Christmas!

We’ll be visiting some family this Christmas out of town, but we are also expecting some family to come to us in Regina since being pregnant with a toddler makes travelling super exhausting for me. In anticipation of overnight guests, I wanted to find a breakfast recipe that was Christmas-y but also didn’t require me to be in the kitchen away from all the visiting and opening of  presents in the morning. I started experimenting with some overnight recipes and I’ve tweaked the perfect overnight eggnog french toast casserole recipe. It takes some prep the night before, but in the morning, all you have to do is pop it in the oven for 40-50 minutes. Perfect amount of time for visiting over coffee and opening presents!

I served mine with some blueberries on top and a side of bacon (because my husband loves bacon!). This french toast casserole is pretty sweet, so you do not need any syrup on top. A sprinkling of icing sugar might make it prettier but trust me, it is plenty sweet on its own. This recipe would easily serve 6 people. We had four big pieces left over, so I heated a piece up this morning for a quick breakfast before work and it was delicious!

Give this recipe a try for your Christmas morning!

Overnight Eggnog French Toast Casserole

Print Recipe
Serves: 4-6 Cooking Time: 50

Ingredients

  • 1/2 cup (1 stick) butter
  • 1 cup brown sugar
  • 2 tbsp maple syrup
  • 1 loaf French bread, cut into cubes
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 8 eggs
  • 2 cups eggnog
  • 1 tsp vanilla

Instructions

1

Grease a 9x13 baking dish with a little bit of melted butter.

2

In a small saucepan, melt butter over medium heat. Stir in brown sugar and maple syrup and bring to a boil. Remove from heat and pour into the baking dish.

3

Arrange the cubed bread over the brown sugar mixture.

4

Sprinkle the bread cubes with cinnamon and nutmeg.

5

In a large bowl, whisk the eggs, eggnog and vanilla together. Pour this custard mixture evenly over the bread cubes. Press down on the bread cubes to make sure every piece is soaked.

6

Cover the baking dish with aluminum foil and refrigerate overnight.

7

In the morning, place the baking dish in a preheated 325 degree oven and bake covered for 40 minutes.

8

Increase the oven temperature to 375 degrees, remove foil, and bake uncovered for another 10 minutes.

9

The casserole is done when a knife inserted in the center comes out clean and the top is a golden brown.

Featured/ Life & Motherhood

Pregnancy #2!

Well, hello everyone! It’s been a minute since I’ve posted anything on here. I do have a reason though – I’m pregnant with my second child! We basically found out days after my last post on here in August….and the morning sickness (or all day sickness) started shortly after! From August until October, I was completely useless when it came to cooking and food. I was basically a vegetarian for three months because the smell of meat would send waves of nausea through me, and my husband and toddler had to survive on his cooking and on Skip the Dishes.

I’m about 20 weeks along now and I’m finally feeling better, so stay tuned for more recipes as I start cooking more often. I’m still craving a lot of vegetables over meat, but that’s not necessarily a bad thing. I do have more questionable cravings though, including super sugary iced tea, Cheez Whiz, basic Chinese food (like ginger beef and chicken balls), and gummy candies.

My toddler is also super clingy lately – it’s like she knows that a big change is about to happen in our family. She will cuddle with me for an hour after I pick her up from daycare. I’m not complaining – I need that chill time too, but it does make it hard to make dinner every night. Stay tuned for even easier recipes coming on this blog, as I figure out what I can easily pop in the oven without sacrificing cuddle time!

Featured/ Life & Motherhood/ Meal Planning

How I Meal Plan

One of my favourite things to do is to meal plan. I know, how dorky right? There’s something about meal planning that is so calming to me. I look forward to when new grocery flyers are available, I like planning ahead to what meals would work best on what day, and I LOVE thinking of new recipes to try during the week. I’ve shared a brief glimpse of how I meal plan in this post back in 2016, but let me give you a detailed look at my meal planning process:

Thursdays: The new weekly flyer for Safeway comes out, so I sit down and start making my grocery list. I do my weekly major grocery shopping at Safeway because I find that the quality of the meat and produce are consistent, the cashiers are friendly, efficient and knowledgeable (there is NOTHING worse than a fumbling cashier taking his/her sweet time with my groceries while I have a fussy toddler with me), and I like picking up a coffee for myself and a banana bread for the toddler at the Starbucks before we start our shopping. During the week, if we run out of one or two items, my husband or I will take the toddler on a walk to the Save-On Foods by our house and pick up the random items there.

I use the Flipp app to view the grocery flyers. I like that the app has “previews” of the flyers a day before they come into effect. The Safeway flyer comes into effect on Thursday, but it is available on the app on Wednesday, so I could do all of this one day in advance if I was on the ball!

On my grocery list, I’ll list the basics that we need to buy every week (milk, bread, eggs, avocados, bananas, etc), then I’ll write down the meats that are on sale that week that I want to buy – chicken thighs, steaks, ground beef, etc. Whatever is on sale and that I know I have a recipe for, it goes on the list. Then I’ll write down all the other things in the flyer that I don’t buy when they are regular price but are on sale this week – things like cantaloupe, grapes, chips, etc.

Then based on the proteins that I have on my grocery list, I go through this blog, my brain, my Pinterest board, photos of recipes that I’ve saved, etc and think of meals that I can make using those proteins. Once I’ve selected the meal that I wanted to make using that protein, I go through the recipe and add any other ingredients in that recipe that I need to buy onto my grocery list.

Fridays: This is the day that I usually do my grocery shopping. I have every second Friday off of work, so on those days, I like to go after breakfast with my toddler and that basically makes up our morning outing before her noon nap. On the days that I work, I go after work or sometimes it gets pushed to Saturday mornings. I prefer Friday mornings though because the grocery store is much quieter and relaxed.

My weekly meal plans run Friday-Thursday. In other words, if I grocery shopped on the Friday morning, the meal that evening is the first meal planned using that morning’s grocery haul.

My weekly meal plan also takes into account work schedules as my husband works shiftwork. His schedule is roughly five days on, five days off, and the five days that he’s on is split into day shifts and night shifts. When my meal plan covers weekends when he is off and I’m also off, I will plan for more involved recipes. Those are the days where I trial new recipes or make more complicated recipes as he is home to take care of the toddler so she’s not distracting me in the kitchen. On the days when he’s on day shift and coming home around 6:30pm-7:30pm for dinner, I usually make quicker meals or my go-to, often-made meals that I can do with my eyes closed. On those days, my favourite meals on this blog are often made, such as the Shepherd’s Pie, the Bolognese, the Swedish Meatballs, or the Vietnamese Braised Pork and Eggs.  On the days that he’s working nights, his shift starts at 7PM but he sleeps until about 3:30PM-4PM and leaves the house around 5:45PM. On those days, I’m basically with the toddler all day by myself so once again I gravitate towards the easier recipes or my go-to’s as mentioned above. Then there are the weekdays where I’m working and he’s at home. On those days, if it’s in the summer, he will grill steaks or kabobs with some veggies for our dinner after I get home to take the toddler off his hands. In the winter, I would have provided him with instructions on a slow cooker meal that he would have prepped earlier in the day, such as this ribs recipe.

I write out all my planned dinners in my personal planner.

And just to dispel the thought that I am superhuman and have homemade meals every day – not true! Life happens sometimes or I forget to defrost something the night before or I fail to meal plan properly and we have nothing to make into a meal – that’s when Skip the Dishes comes to the rescue or we head out to Boston Pizza. I think any mom can attest to the fact that no matter how picky your toddler is, the Bugs ‘n’ Cheese kids’ meal at Boston Pizza is always a surefire hit.

As you can see, I only meal plan for dinners. Breakfasts and lunches basically consist of the staples that we always have on hand – avocado toast, eggs, sandwiches, salads, leftovers, etc.

That’s my meal planning process in a nutshell. Does anyone else meal plan in detail like this?

(Cover photo: Free Stock Photo courtesy of picxclicx.com)