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  • Cozy Overnight French Toast Casserole—Completely Egg-Free and Family Friendly

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    This Overnight French Toast Casserole is a cozy, make-ahead breakfast that bakes up soft, custardy, and full of warm vanilla-cinnamon flavor—without using a single egg. The bread soaks overnight, giving you a perfectly tender, never-soggy texture that tastes just like classic French toast. Ideal for busy mornings, holidays, or feeding a crowd, this allergy-friendly bake keeps breakfast calm and stress-free. Simple ingredients, easy prep, and a buttery crumb topping make this a family favorite every time.

    Oriana’s Thoughts On The Recipe

    Oriana Romero, creator of Mommy's Home Cooking and egg-free baking queen.

    Mornings in our house have always been a little easier when breakfast is already waiting. After more than a decade of egg-free baking, I’ve learned that texture and flavor matter most—and this French toast casserole without eggs delivers both.

    Everything soaks overnight, so the bread absorbs all that cozy cinnamon-vanilla goodness without needing eggs to bind it. In the morning, you simply slide the dish into the oven and enjoy the smell of a warm, sweet breakfast filling the house. I tested and re-tested this recipe until it came out perfect every single time—never dry, never mushy, just the right balance of tender and toasty.
    For families with allergies, this is one of those recipes that brings everyone to the table. And the best part? It’s completely egg-free.

    Why You’ll Want to Try My Recipe

    • Egg-free but classic: Custardy texture and traditional French toast flavor—no eggs needed.
    • Zero Morning Stress: Prep at night, bake in the morning, zero stress.
    • Simple ingredients: Everything is pantry-friendly and easy to find.
    • Perfect texture: Soft in the center, golden on top, never soggy.
    • Feeds a crowd: Ideal for holidays, brunch, or weekend family breakfasts.
    • Allergy-friendly: Safe for egg allergies and incredibly easy to make dairy-free or gluten-free, too. A cozy breakfast everyone can enjoy without worry.
    oriana's signature.

    Ingredients You’ll Need, Substitutions & Notes

    Various bread pudding ingredients are arranged on a white surface, perfect for making Overnight French Toast Casserole Without Eggs—stale bread, heavy cream, butter, brown sugar, milk, vanilla, and assorted spices and powders.

    Scroll down to the recipe card for all the details, including measurements and instructions.

    • Stale Bread: You want it slightly dry so it can soak up the custard. Any sturdy bread works—Italian, French, brioche, challah, or even a gluten-free loaf.
    • Whole Milk: This adds moisture and creaminess to replace traditional eggs. Use your favorite dairy-free milk if needed—oat or soy work best.
    • Heavy Cream: Makes the custard richer and gives you that classic French toast texture. For dairy-free, use full-fat coconut milk or a dairy-free “heavy cream” alternative.
    • Cornstarch: My secret to thickening the custard without eggs! It helps create that soft, set texture we love.
    • Ground Cinnamon & Ground Nutmeg: Warm, cozy flavors that make this casserole taste like a morning treat.
    • Light Brown Sugar: Adds sweetness and a hint of molasses flavor.
    • Salt: Balances everything—just a pinch makes a difference.
    • Custard Powder: I know these might not be your typical pantry staples, but if you’re a French Toast lover like me, they’re worth having on hand. They add a subtle, savory, eggy flavor that takes these egg-free toasts to the next level—so delicious, you won’t miss the eggs one bit!  If unavailable, you can substitute additional cornstarch.
    • Nutritional Yeast: This is optional, but I love using a small amount because it gives the custard a subtle “eggy” richness without adding eggs. Don’t worry—you won’t taste cheese!
    • Pure Vanilla Extract: A must for classic French toast flavor.

    Crumb Topping

    • Light Brown Sugar – Sweet and caramel-like.
    • All-Purpose Flour – Gives structure to the crumble.
    • Ground Cinnamon – For extra warmth on top.
    • Unsalted Butter: Makes that irresistible golden topping. Use vegan butter if needed.

    To Serve (Optional)

    • Confectioners’ Sugar: A pretty finishing touch.
    • Pure Maple Syrup: Warm and cozy.
    • Fresh Berries: Adds brightness and freshness.

    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
      • Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the highest content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Gluten-Free: Swap out the bread for your favorite gluten-free variety — just make sure it’s not too crumbly.

    Process Overview: Step-by-Step Photos

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Cut the Bread

    • A white baking dish filled with evenly spread chunks of cubed bread on a white surface, perfect for preparing Overnight French Toast Casserole Without Eggs.
      Just grab your loaf and cut it into medium-sized cubes. They don’t have to be perfect—just try to keep them roughly the same size so they soak evenly. Spread them out in your baking dish and set it aside.

    Extra Tip:

    If your bread is not stale, I recommend drying it in the oven for 10 minutes at 300ºF so it can soak properly.

    Make the Eggless Custard Mixture

    • Two side-by-side images show ingredients for Overnight French Toast Casserole Without Eggs in a glass bowl—flour, spices, and liquid on the left, then whisked together on the right.
      In a big bowl, whisk together the milk, cream, sugar, spices, cornstarch, vanilla, custard powder, and nutritional yeast (if using). It will look a little thinner than traditional custard, and that’s totally okay—it thickens as it bakes.

    Make the Crumb

    • Two glass bowls: the left contains sugar, flour, and cubed butter for an Overnight French Toast Casserole Without Eggs; the right shows the mixture combined into coarse crumbs, both on a white surface.
      In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Cover and refrigerate until ready to use.

    Assemble and Chill

    • Two-panel image: Left shows a hand pouring a milk mixture over cubed bread in a white baking dish; right shows bread cubes coated with the mixture, ready to bake—perfect for Overnight French Toast Casserole Without Eggs.
      Pour that cozy custard mixture all over the bread. Gently press the bread down so every piece gets a little bath. Cover the dish with aluminium foil and pop it in the fridge overnight (or at least a few hours) so the bread can soak up all the flavor.

    Add the Crumb

    • Two side-by-side images show a baking dish with cubed bread pieces on the left and the same dish topped with crumbs on the right, illustrating an Overnight French Toast Casserole Without Eggs on a white surface.
      In the morning, sprinkle the crumb topping over the casserole.

    Bake

    • Overnight French Toast Casserole Without Eggs baked to perfection, topped with powdered sugar, raspberries, and blueberries in a white dish, surrounded by bowls of fresh berries and a striped towel.
      Bake for 50–60 minutes, or until the top is golden and the casserole is set. Let the French toast casserole cool for at least 10 minutes before serving. Dust with confectioners’ sugar and serve with maple syrup and fresh berries, if desired.

    Recipe Tips For Success

    ➤ Troubleshooting Tips:

    • Bread soaking unevenly: Some pieces may stay drier than others. Pro Tip: Press the bread gently into the mixture before chilling. Give the casserole a quick toss halfway through soaking if you can.
    • The casserole bakes too soft or too firm: This depends on bread type. Pro Tip: Use a sturdy, slightly stale loaf. Soft sandwich bread will soak more liquid and may need a few extra minutes in the oven.
    • Crumb topping melts too quickly: Butter warms as you mix. Pro Tip: Keep the butter cold and crumble it with your fingers or a fork so the topping bakes crispy and golden.
    • The center needs more time: Overnight casseroles can bake differently depending on your pan. Pro Tip: If the top browns too fast, cover loosely with foil and continue baking until the center is set and bubbly.
    • Slightly stale bread is best for this egg-free French toast. If the bread is too fresh, then it will absorb too much custard and make the French toast soggy. If your bread is fresh and super soft, I recommend drying it in the oven for 10 minutes at 300º F so it can soak properly. I usually cut up my bread and let it sit out during the day or even overnight an extra night, if I have that much advance planning.
    • Make sure to cut the bread into even cubes to help it soak more consistently.
    • Let the casserole rest 10 minutes after baking so the custard sets perfectly.
    An Overnight French Toast Casserole Without Eggs, topped with powdered sugar, raspberries, and blueberries in a white ceramic pan.

    Variations & Additions

    • Berries: Scatter 1 cup of fresh berries over the bread before the topping. I do not recommend frozen berries.
    • Cream Cheese: Layer half of the bread in the prepared baking dish. Beat 8 oz (226 g) of the room-temperature cream cheese on medium-high speed until completely smooth. Add in the 2 tablespoons (15 g) confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of the cream cheese mixture onto the bread. Layer the remaining bread cubes on top of the cream cheese.
    • Dried Fruit: Add raisins or dried cranberries for a cozy fall twist.
    • Chocolate: Sprinkle chocolate chips for a kid-friendly treat.
    • Orange: Add orange zest for a bright, fresh flavor.
    A baked Overnight French Toast Casserole Without Eggs is topped with fresh raspberries, blueberries, and powdered sugar on a white surface.

    Storage and Freezing Instructions

    To Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.

    To Freeze: Freeze baked portions tightly wrapped for up to 2 months. Thaw in the fridge overnight and warm in the oven before serving.

    To Prep Ahead: Assemble the casserole, cover tightly, and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.

    Frequently Asked Questions

    A slice of Overnight French Toast Casserole Without Eggs topped with berries sits on a white plate, with a fork taking a bite and syrup pooling underneath.

    Try These Frosting Recipes Next!

    Recipe Card

    A slice of Overnight French Toast Casserole Without Eggs topped with berries and syrup sits on a white plate, surrounded by bowls of blueberries, raspberries, and a jar of syrup.

    Eggless Overnight French Toast

    Oriana Romero

    This Overnight French Toast Casserole Without Eggs bakes into a soft, custardy center with a golden, buttery crumb topping. The bread soaks overnight in warm cinnamon-vanilla milk for maximum flavor and perfect texture. It’s an easy, reliable, allergy-friendly breakfast that makes mornings calmer and more delicious.

    Prep Time 20 minutes

    Cook Time 50 minutes

    Chilling Time: 8 hours

    Total Time 9 hours 10 minutes

    Servings 12 servings

    You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

    • Grease a 9×13-inch baking dish.

    • Slice the bread and then cut the bread into cubes, about 1 inch in size. Spread the cubes into the prepared baking pan.

    • In a large mixing bowl, whisk together the milk, heavy cream, cornstarch, cinnamon, nutmeg, brown sugar, salt, custard powder, nutritional yeast (if using), and vanilla until smooth.

    • Pour the custard mixture evenly over the bread. Toss gently to combine, then spread the mixture into an even layer. Cover and refrigerate overnight.

    • Prepare the crumb topping: In a medium bowl, whisk together the brown sugar, flour, and cinnamon. Cut in the cold butter with a pastry blender or two forks until the mixture resembles coarse crumbs. Cover and refrigerate until ready to use.

    • When ready to bake, preheat the oven to 350° F (180° C).

    • Uncover the casserole and sprinkle the crumb topping evenly over the surface.

    • Bake for 50–60 minutes, or until the top is golden and the casserole is set. Let the French toast casserole cool for at least 10 minutes before serving. Dust with confectioners’ sugar and serve with maple syrup and fresh berries, if desired.

    • Dust with confectioners’ sugar and serve with maple syrup and fresh berries, if desired.

     
    Bread. The perfect French toast really starts with the bread. I like to use a thick and soft variety, such as my homemade eggless brioche, because it gets extra crispy on the outside while remaining tender and flavorful inside. If you don’t have time to make your own egg-free brioche, this pre-sliced  Brioche Style Bread Loaf or these eggless brioche rolls could be a good alternative. Other great options are Challah, Texas toast, and Croissant Toast Loaf. Whatever bread you’re going to use, make sure it’s egg-free. I prefer to use challah, brioche, or other crusty bread. You’ll need 1 12-16 oz loaf. Also, make sure to cut the bread into even cubes to help it soak more consistently.
     
    Stale Bread: If the bread is too fresh, then it will absorb too much custard and make the French toast soggy. If your bread is fresh and super soft, I recommend drying it in the oven for 10 minutes at 300º F so it can soak properly. I usually cut up my bread and let it sit out during the day or even overnight an extra night, if I have that much advance planning.
     
    Milk: You can substitute regular milk for evaporated milk or half and half for extra richness.
     
    Salt: When making French Toasts, I like to use black salt, which tastes and smells like hard-boiled egg yolks. This salt is used in many vegan/eggless recipes to mimic the flavor of eggs. It can be found in gourmet grocery stores or online on Amazon. Don’t you have black salt? No problem! Just use regular salt. 
     
    Custard Powder: I know these might not be your typical pantry staples, but if you’re a French Toast lover like me, they’re worth having on hand. They add a subtle, savory, eggy flavor that takes these egg-free toasts to the next level—so delicious, you won’t miss the eggs one bit!  If unavailable, you can substitute additional cornstarch. This is the custard powder I use. 
     
    Nutritional Yeast: This is optional, but I love using a small amount because it gives the custard a subtle “eggy” richness without adding eggs. Don’t worry—you won’t taste cheese!. You can find it in most grocery stores or online here. 
     
    Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.
     
    Freeze: Freeze baked portions tightly wrapped for up to 2 months. Thaw in the fridge overnight and warm in the oven before serving.
     
    Make-Ahead: Assemble the casserole, cover tightly, and refrigerate for at least 3-4 hours and up to 24 hours. Overnight is best.
     
    Half Recipe: This recipe can easily be halved in an 8-inch or 9-inch baking pan. The bake time will be slightly shorter, around 30-35 minutes.
     
    Food Allergy Swaps:
    This recipe is naturally egg, dairy, wheat/gluten, nut, peanut, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.

    • Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
      • Milk: You can use your favorite non-dairy milk, like soy or oat milk.
      • Heavy Cream: Use your favorite dairy-free heavy cream. If you have several options, aim for a dairy-free cream with the highest content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. You can use a non-dairy cream, such as Country Crock Plant Cream, Silk, Califia Farms, or full-fat coconut cream.
      • Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter, Trader Joe’s brand vegan butter, and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking. For the best flavor, use a vegan butter that tastes good. Use sticks or blocks, not tub (spreadable) butter.
    • Gluten-Free: Swap out the bread for your favorite gluten-free variety — just make sure it’s not too crumbly.

     
    Recipe Tips For Success:
    ➤ Troubleshooting Tips:

    • Bread soaking unevenly: Some pieces may stay drier than others. Pro Tip: Press the bread gently into the mixture before chilling. Give the casserole a quick toss halfway through soaking if you can.
    • The casserole bakes too soft or too firm: This depends on the bread type. Pro Tip: Use a sturdy, slightly stale loaf. Soft sandwich bread will soak up more liquid and may need a few extra minutes in the oven.
    • Crumb topping melts too quickly: Butter warms as you mix. Pro Tip: Keep the butter cold and crumble it with your fingers or a fork so the topping bakes crispy and golden.
    • The center needs more time: Overnight casseroles can bake differently depending on your pan. Pro Tip: If the top browns too fast, cover loosely with foil and continue baking until the center is set and bubbly.

     
    ➤ Extra Tips:

    • Slightly stale bread is best for this egg-free French toast. If the bread is too fresh, then it will absorb too much custard and make the French toast soggy. If your bread is fresh and super soft, I recommend drying it in the oven for 10 minutes at 300º F so it can soak properly. I usually cut up my bread and let it sit out during the day or even overnight an extra night, if I have that much advance planning.
    • Make sure to cut the bread into even cubes to help it soak more consistently.
    • Let the casserole rest 10 minutes after baking so the custard sets perfectly.

     
    ➤ Variations & Additions

    • Berries: Scatter 1 cup of fresh berries over the bread before the topping. I do not recommend frozen berries.
    • Cream Cheese: Layer half of the bread in the prepared baking dish. Beat 8 oz (226 g) of the room-temperature cream cheese on medium-high speed until completely smooth. Add in the 2 tablespoons (15 g) confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of the cream cheese mixture onto the bread. Layer the remaining bread cubes on top of the cream cheese.
    • Dried Fruit: Add raisins or dried cranberries for a cozy fall twist.
    • Chocolate: Sprinkle chocolate chips for a kid-friendly treat.
    • Orange: Add orange zest for a bright, fresh flavor.

     
     

    Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

    Calories: 251kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 49mgSodium: 82mgPotassium: 133mgFiber: 1gSugar: 16gVitamin A: 539IUVitamin C: 0.1mgCalcium: 87mgIron: 0.4mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Breakfast

    Cuisine American

    Calories 251

    Keyword breakfast casserole egg-free french toast recipe

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    Oriana Romero

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  • This Hot Cocoa Overnight Oats Recipe Is Almost Too Easy

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Our easy overnight oats recipe only needs 2 ingredients, oats and chocolate milk! A healthy and simple breakfast for busy mornings when you’re in a hurry. Eat it warmed up or straight out of the fridge!

    Breakfast Rut

    I’m kind of in a meal funk lately. Dinners aren’t the problem though. It’s breakfast and lunch. Which is actually unfair because I’ve always loved breakfast! As a kid I loved something as simple as Cheerios (with more sugar than I care to admit) or as complex as omelets, french toast or muffins.

    Nowadays I tend to rotate between eggs, cottage cheese with toppings (see my high protein Cottage Cheese Bowl, or Savory Oats which are a major favorite) protein shakes, or simply avocado toast. But lately…

    Lately nothing sounds good and nothing satisfies me.

    Anyone else in a rut?

    On a whim I threw together these Hot Cocoa Overnight Oats made with a limited edition TruMoo Chocolate Marshmallow chocolate milk and we ended up making them multiple times in a week!

    What are Overnight Oats?

    Overnight oats are a no-cook breakfast made by soaking raw rolled oats in a liquid, like milk or yogurt, in the refrigerator overnight. The soaking process softens the oats, creating a creamy, chilled dish similar to a pudding or porridge that can be eaten cold in the morning without any cooking. You can also give them a quick zap in the microwave if cold oatmeal isn’t your vibe. They are healthy make-ahead breakfast that are totally customizable to whatever your family loves.

    a small glass jar filled with chocolate overnight oats topped with whipped cream and sprinkled with mini chocolate chips

    Ingredients You’ll Need

    You only need 2 ingredients for this easy overnight oats recipes!

    • Chocolate Milk: Adds rich cocoa flavor and sweetness while making the oats extra creamy.
    • Old Fashioned Oats: Soak up the milk perfectly for a soft, creamy texture that’s never mushy.

    How to Make Chocolate Overnight Oats

    1. Combine: Add the milk and oats to a mixing bowl and stir to combine.
    2. Divide into Servings: Spoon into the containers you plan to use.
    3. Refrigerate: Store in the fridge overnight. They will be ready to eat in the morning.
    4. Garnish (Optional): Top with whipped topping, marshmallows and mini chocolate chips the next morning. Serve warm or cold. Feel free to stir in other add-ins! See section below.

    Reader Fave Add-ins & Flavor Combos

    If you need some more ideas for mix-ins or other flavors, here are some reader favorites:

    • Nuts: sliced almonds, chopped pecans or walnuts, peanuts
    • Fresh Fruit: raspberries, bananas, strawberries, blueberries
    • Candy: cacao nibs, mini M&M’s, crushed peppermint candy
    • Drizzles: peanut butter, Nutella, maple syrup, honey
    • Spices: cinnamon, nutmeg
    • Other: chia seeds, scoop of protein powder
    several small jars filled with chocolate overnight oats and topped with whipped cream, mini chocolate chips and mini marshmallowsseveral small jars filled with chocolate overnight oats and topped with whipped cream, mini chocolate chips and mini marshmallows

    Tips for Making the Best Overnight Oats

    1. Make it inside of a jar or a mason jar This way you can add the tight fitting lid and store all week in the fridge. Plus, it’s easier to take on the go!
    2. Use plain old fashioned rolled oats, NEVER quick oats. Quick oats become very soggy and unappetizing. Also do not use steel cut oats which won’t soften enough, unfortunately.
    3. Warm it up on cold mornings. Although overnight oatmeal is typically served cold, you can definitely eat them warmed. Just place them in the microwave for one minute (make sure it’s microwave safe!)
    4. Meal Prep. Because overnight oats typically last in the fridge for up to 5 days, try making a batch at the beginning of the week so you have breakfast in the fridge for the whole week. Add fruit only on the day you actually eat it.
    5. Milk-to-oats ratio is key! Sometimes the oats don’t absorb or absorb too much. If they look dry on top, add a splash more milk!
    6. Chill for at least 4 hours. The longer the soak time the more the flavors have time to meld together better.

    Carrian’s Trouble Shooting Tips

    Why are my oats still hard after soaking?

    If your oats haven’t softened after soaking, try adding a little more milk or extending the soak time. Make sure you used rolled, not steel cut oats.

    Can I make this in one large batch instead of individual containers? 

    Yes! You can for sure make overnight oats in a large container!

    How do I make my overnight oats creamier?

    For a creamier texture, you can add a little Greek yogurt or try using a milk with higher fat content.

    Can I heat up my overnight oats?

    Absolutely you can warm them! In a microwave-safe bowl, heat the oats for about 60-90 seconds.

    a small jar of creamy chocolate overnight oats topped with whipped cream and mini chocolate chipsa small jar of creamy chocolate overnight oats topped with whipped cream and mini chocolate chips

    There’s nothing better than waking up on a chilly morning to a breakfast that’s already waiting for you. If you’ve ever wondered how to make overnight oats, this version couldn’t be easier—or cozier! With just two ingredients, you can turn your favorite hot cocoa flavor into a creamy, chocolatey bowl of oats that tastes like a winter treat but fuels your morning.

    More Easy Breakfast Recipes:

    Watch How to Make These 2 Ingredient Overnight Oats

    Prevent your screen from going dark

    • Stir the milk and oats together and a mixing bowl and spoon into containers overnight.

      1 Cup TruMoo Chocolate Marshmallow Milk, 1 Cup Old Fashion Rolled Oats

    • Top with whipped topping, marshmallows and mini chocolate chips. Serve warmed or cold.

    Serving: 1cup, Calories: 259kcal, Carbohydrates: 41g, Protein: 9g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 15mg, Sodium: 77mg, Potassium: 357mg, Fiber: 5g, Sugar: 12g, Vitamin A: 123IU, Vitamin C: 1mg, Calcium: 161mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Fungal Toxins for Breakfast? | NutritionFacts.org

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    One of the few food contaminants found at higher levels in those eating plant-based diets are mycotoxins, fungal toxins in moldy food ingredients, such as oats.

    In France, exposure to dietary contaminants was compared between vegetarians and meat-eaters, and the results showed that exposures to persistent organic pollutants like PCBs and dioxins were dramatically lower among those eating more plant-based foods. This was due to their avoidance of foods of animal origin, though they did have higher estimated exposure to some mycotoxins, fungal toxins present in moldy food.

    There are many types of mold on the planet, possibly millions, and the vast majority are harmless. However, over the last several years, certain mold toxins, such as aflatoxin and ochratoxin, have been popping up in breakfast cereals. Hundreds of samples were taken off store shelves, and about half were found to be contaminated with ochratoxin, but those store shelves were in Pakistan, which has a sub-tropical climate with monsoons and flash floods, leading to fungal propagation. Similar results have since popped up in Europe, in Serbia, for instance. They’ve also been found in Spain and seen in Portugal. Then, mycotoxins were discovered in breakfast cereals in Canada. What about breakfast cereals sold in the United States?

    Researchers collected 144 samples and, similar to other countries, found that about half contained ochratoxin, but only about 7% exceeded the maximum limit established by the European Commission. What is the significance of finding ochratoxin in U.S. breakfast cereals? In the largest study to date, which included nearly 500 samples of cereal off store shelves across the United States, overall detection rates were about 40%, though only 16 of the samples violated the European standards. All the cereals with ochratoxin were oat-based; however, about 1 in 13 of the oat-based cereal samples tested were contaminated.

    Ochratoxin has become increasingly regulated by many countries to minimize chronic exposure. Shown below and at 2:23 in my video Ochratoxin in Breakfast Cereals are the current regulations for mycotoxins in cereal-based baby foods, for example, worldwide.

    Some countries are very strict, like in the European Union; other countries are less so, and one country in particular has no standards at all. Ochratoxin is not currently regulated at all in the United States.

    What about sticking to organic products? One might expect them to be worse due to the fact that fungicides are not allowed in organic production. However, “mycotoxin concentrations are usually similar or reduced in organic compared with conventional products.” For example, in one of the breakfast cereal studies, researchers found similar contamination, and the same was found for infant foods. It cannot be concluded that organic is better than conventional from a mycotoxin perspective. “Despite no use of fungicides, an organic system appears generally able to maintain mycotoxin contamination at low levels.” But how much is that saying, given how widespread it is? How concerned should we be about the public health effects from “long-term exposure to this potent mycotoxin”?

    If you look at blood samples taken from populations going back decades, sometimes 100% of people turn up positive for ochratoxin circulating in their bloodstream. In some sense, mycotoxins “are unavoidable contaminants of food,” since they are not easy to detect and many of them can remain hidden. And, once foods have become contaminated, mycotoxins aren’t destroyed by cooking. So, are there some foods we should simply try to avoid due to a higher risk of contamination? That’s exactly the question I’m going to address next.

    Doctor’s Note

    This is the first video in a four-part series on mold toxins. Check related posts below for the other three.

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    Michael Greger M.D. FACLM

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  • Best Of Houston® 2025: Best Brunch – Rice Village – Houston Press

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    Overview:

    We choose this year’s winner of the Best Rice Village Brunch.

    Best Brunch – Rice Village: Maximo

    Buzzy Rice Village hotspot turns weekend brunch into a celebration of nixtamalized corn masa. Think masa cornbread with chorizo gravy, masa pancakes topped with peach jam and brown sugar whip, and confit brisket tacos on hot corn tortillas. Tack on roasted oysters dripping in green garlic butter, fat housemade bacon with salsa ranchera and an agave-smooched sangria or some bubbly to wash it all down.

    6119 Edloe 

    713-878-7774 

    maximo-htx.com

    This article appears in Jan 1 – Dec 31, 2025.

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    Houston Press

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  • Best Of Houston® 2025: Best Hotel Dining – Houston Press

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    Best Hotel Dining: Perseid

    You don’t need a room key to see why Perseid, anchoring Bunkhouse Hotels’ gorgeous new Hotel Saint Augustine in Montrose, is something special. Chef Aaron Bludorn and crew have turned the hotel eatery into a full-on culinary escape, offering Gulf Coast–inspired bistro fare that walks the line between approachable and adventurous. Pop by for caviar service and foie gras with biscuits and jam, squash blossoms with shrimp jambalaya and Creole aioli, and a house burger gone fancy with pickled veg and duck liver mousse. And don’t miss the perfect Bloody Mary, shrimp and grits, and citrus butter pancakes at brunch.

    4110 Loretto 

    832-915-2600

    bunkhousehotels.com/hotel-saint-augustine/eat-drink/perseid

    This article appears in Jan 1 – Dec 31, 2025.

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    Houston Press

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  • Best Of Houston® 2025: Best Breakfast – Downtown – Houston Press

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    Overview:

    We choose this year’s winner of Houston’s Best Downtown Breakfast.

    Best Breakfast – Downtown: Press Waffle Co.

    Downtown’s Lyric Market has a breakfast star in Press Waffle Co., where golden Liége waffles come loaded with both sweet and savory hits. Go indulgent with the Chicken & Waffles, piled high with crispy tenders, bacon crumble and a generous maple syrup drizzle, or the American, topped with cheddar, bacon and an oozing fried egg. Sweet tooths can’t miss The Elvis with banana, peanut butter, honey and some bacon for good measure.

    411 Smith

    713-405-1407 

    presswaffleco.com

    This article appears in Jan 1 – Dec 31, 2025.

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    Houston Press

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  • I Eat Breakfast At 8 a.m.—Here's How I Stay Satisfied Until Lunchtime

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    For all of the breakfast lovers out there.

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  • Spiced Apple Pancakes with Cider Syrup – Simply Scratch

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    Spiced Apple Pancakes with Cider Syrup are what fall weekends are made for! Apple pie spiced pancakes studded with shredded honeycrisp apple, topped with sautéed apples and drizzled with a super simple apple cider syrup! Yields about 6 (2 pancakes) servings.

    Spiced Apple Pancakes with Cider Syrup

    Apples, apples and more apples!

    I know “technically” it’s pumpkin season, but I’ve always been more of an apple fan. I do like some pumpkin treats, however if faced with the choice, I’ll pick apples every time. Enter these spiced apple pancakes!! Not only is there apples in the pancakes, but also on the pancakes. Twice! A super simple pancakes with shredded honeycrisp apple folded into the batter, is cooked and topped with sautéed diced apples and then drizzled with a buttery cider syrup!

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    Apple lovers unite!

    ingredients for Spiced Apple Pancakes with Cider Syrupingredients for Spiced Apple Pancakes with Cider Syrup

    To Make These Spiced Apple Pancakes You Will Need:

    for the cider syrup:

    • apple cider – More robust than apple juice and is the base for the syrup.
    • dark brown sugar – Lends sweetness and subtle caramel-like flavor
    • butter – Lends richness and flavor.
    • cornstarch – Helps to thicken the syrup.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • nutmeg (ground or freshly grated) – Warm, aromatic with subtle hints of clove.

    the apple topping:

    • honeycrisp apples – The perfect apple flavor and texture in my opinion.
    • butter – Lends fat and flavor while helping to soften the apples while they cook.
    • light brown sugar – Sweetens and gives the apple subtle toffee-like flavor.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • lemon juice – Balances the sweetness and brightens the flavor of the apples.

    for the pancakes:

    • unbleached all-purpose flour – Provides structure to the pancakes.
    • granulated (white) sugar – Adds a touch of sweetness and flavor.
    • baking powder – Is what makes pancakes light and fluffy.
    • apple pie spice – Use homemade or store-bought.
    • fine salt – Use sea or pink himalayan salt to balance and enhance flavor.
    • milk – Lends flavor and aids in yielding a tender pancake. Use any type of milk you prefer.
    • egg – Lends richness and flavor.
    • pure vanilla extract – Adds warmth and enhances all of the flavors in this recipe.
    • honeycrisp apple – For more texture, grate on the large holes of your box grater. For less, grate using the smaller side.
    • butter (melted and cooled) – Lends flavor and richness.

    cider syrup ingredients in saucepancider syrup ingredients in saucepan

    Make The Cider Syrup:

    In a sauce pan, measure and add 1 cup apple cider, 1/2 cup dark brown sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground (or grated fresh) nutmeg.

    heat and whisk until thickenedheat and whisk until thickened

    Bring to a boil over medium-high heat, whisk until thickened. Remove off of the heat and cover to keep warm.

    sautéed apples ingredients in skilletsautéed apples ingredients in skillet

    Make The Apple Topping:

    Cut 2 medium honeycrisp apples in half – I prefer to peel only one of the two apples. Then remove the core and dice into 1/2-inch pieces before adding to a 10-inch pan. To the apples add 2 tablespoons unsalted butter, 2 tablespoons light brown sugar, 1/2 teaspoon ground cinnamon and 1 teaspoon freshly squeezed lemon juice.

    sautéed applessautéed apples

    Cook over medium-heat, stirring often until desired doneness – for me it’s about 8 to 10 minutes. Remove off of the heat and cover to keep warm.

    dry pancake ingredientsdry pancake ingredients

    Make The Pancakes:

    In a mixing bowl, measure and add 2 cups unbleached all-purpose flour, 2 tablespoon (white) sugar, 2 teaspoons baking powder, 1½ teaspoons apple pie spice and 1/2 teaspoon fine salt.

    whisk dry ingredientswhisk dry ingredients

    Whisk well to combine.

    wet ingredients in bowlwet ingredients in bowl

    In a 4-cup liquid measuring cup, measure and add 1-1/2 cups whole milk, 1 large egg and 2 teaspoons vanilla.

    whisked wet ingredientswhisked wet ingredients

    Whisk until thoroughly combined.

    pour wet into drypour wet into dry

    Next, pour the wet ingredients into the dry.

    stir until just combined and add melted butterstir until just combined and add melted butter

    Stir until just about combined, then add in 2 tablespoons melted (and cooled slightly) butter.

    fold in shredded applefold in shredded apple

    And 1 medium honeycrisp apple that has been peeled and shredded on a box grater.

    NOTE: For less texture use the smaller holes on your box grater. For more texture use the larger holes. And if you have a large apple, grate only half.

    let pancake batter sit while griddle heatslet pancake batter sit while griddle heats

    Stir until incorporated, do not over mix! Over-mixing can make the pancakes gummy and dense.

    Butter a preheated nonstick griddleButter a preheated nonstick griddle

    Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter. You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.

    pour pancake batter onto buttered griddlepour pancake batter onto buttered griddle

    Measuring out 1/4 to 1/3 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp.

    flipflip

    Flip and cook for another 2 to 3 minutes. Keep the pancakes warm while finishing with the remaining pancake batter.

    HOW TO KEEP PANCAKES WARM WHILE PREPARING:

    Preheat your oven to the lowest setting or 200°F. After the first batch, transfer the pancakes onto a rimmed cookie sheet. Keep the pancakes warm in your preheated oven while making the remainder of the pancakes.

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    Divide pancakes onto plates, top with the sautéed apples and drizzle with the cider syrup.

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    WHAT TO SERVE WITH PANCAKES?

    Because these pancakes have the apple topping, I recommend a savory side dish to go with it. However, below is a list of some great options to be served with any pancake recipe.

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    HOW TO STORE PANCAKES:

    Wrap 2 to 3 pancakes tightly in plastic wrap or store in an air-tight container for 2 to 5 days. Or wrap in plastic wrap and foil before storing in a freezer safe container/bag for up to 3 months.

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    Enjoy! And if you give this Spiced Apple Pancakes with Cider Syrup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Spiced Apple Pancakes with Cider SyrupSpiced Apple Pancakes with Cider Syrup

    Yield: 6 servings

    Spiced Apple Pancakes with Cider Syrup

    Spiced Apple Pancakes with Cider Syrup are what fall weekends are made for! Apple pie spiced pancakes studded with shredded honeycrisp apple, topped with sautéed apples and drizzled with a super simple apple cider syrup!

    Prep Time: 45 minutes

    Cook Time: 15 minutes

    Total Time: 1 hour

    FOR THE WARM CIDER SYRUP:

    • 1 cup apple cider
    • 1/2 cup dark brown sugar
    • 1/4 cup salted butter
    • 1 tablespoon cornstarch
    • 1/2 teaspoon ground cinnamon
    • 1/8 teaspoon grated nutmeg

    FOR THE APPLE TOPPING:

    • 2 medium honeycrisp apples, peeled, cored and diced (I only peel 1 apple)
    • 2 tablespoons salted butter
    • 2 tablespoons light brown sugar
    • 1/2 teaspoon ground cinnamon, plus more for serving
    • 1 teaspoon freshly squeezed lemon juice

    FOR THE PANCAKES:

    • 2 cups unbleached all-purpose flour
    • 2 tablespoons granulate (white) sugar
    • 2 teaspoons baking powder
    • 2 teaspoons apple pie spice
    • 1/2 teaspoon fine salt
    • 1½ cups milk
    • 1 large egg
    • 2 teaspoons pure vanilla extract
    • 2 tablespoon butter, melted and slightly cooled
    • 1 medium honeycrisp apple, peeled, cored and grated (see notes)

    MAKE THE CIDER SYRUP:

    • In a sauce pan, measure and add apple cider, dark brown sugar, cornstarch, ground cinnamon and ground (or grated fresh) nutmeg. Bring to a boil over medium-high heat, whisk until thickened. Remove off of the heat and cover to keep warm.

    MAKE THE APPLE TOPPING:

    • Peel one of the two apples. Cut both in half, remove the core and dice into ½-inch pieces before adding to a 10-inch pan. To the apples add unsalted butter, light brown sugar, cinnamon and lemon juice.

    • Cook over medium-heat, stirring often until desired doneness – for me it’s about 8 to 10 minutes. Remove off of the heat and cover to keep warm.

    MAKE THE PANCAKES:

    • In a mixing bowl, measure and add flour, sugar, baking powder, apple pie spice and fine salt. Whisk well to combine.

    • In a 4-cup liquid measuring cup, measure and add whole milk, egg and vanilla. Whisk until thoroughly combined.

    • Next, pour the wet ingredients into the dry. Stir until just about combined, then add in 2 tablespoons melted (and cooled slightly) butter and grated apple that has been peeled and shredded on a box grater. (see recipe notes)Stir until incorporated, do not over mix! Over-mixing can make the pancakes gummy and dense.

    • Preheat your griddle 325℉ to 350℉ (or about 180℃) or a frying pan on medium to medium-high (for both methods, you may need to adjust heat as you cook) and grease with butter. You will need to butter your griddle before each batch to ensure your pancakes have crispy edges.

    • Measuring out 1/3 cup of the pancake batter and pouring it onto a preheated and buttered griddle or skillet. Cook 3 to 4 minutes on the first side or until the air bubbles pop and no longer fill back in with batter and/or the bottoms are golden brown and edges are crisp. Flip and cook for another 2 to 3 minutes or until fully cooked.

    • Keep the pancakes warm while finishing with the remaining pancake batter.

    • Divide pancakes onto plates, top with the sautéed apples and drizzle with the cider syrup and a dusting of ground cinnamon.

    • See post about how to keep warm while preparing, what to serve with and storing pancakes.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    – For less apple texture in your pancakes, use the small holes on your box grater. For more texture use the larger holes. If you have a large apple, grate only half.

    Serving: 2pancakes, Calories: 514kcal, Carbohydrates: 80g, Protein: 8g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 501mg, Potassium: 328mg, Fiber: 4g, Sugar: 42g, Vitamin A: 667IU, Vitamin C: 5mg, Calcium: 204mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Breakfast & Brunch

    Cuisine: American

    This post may contain affiliate links.

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    Laurie McNamara

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  • We Lost This Recipe for a While… But It’s Too Good to Stay Gone

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Our Easy French Toast Casserole is a classic recipe for brunch or breakfast, especially a holiday breakfast! You’ll go nuts for the cinnamon crumb topping. 

    It has been years and years since we’ve updated this old post for our favorite, simple french toast bake, but I’m finally getting around to it. Every year I’ve made it for a special breakfast, vowed to take new photos and then gobbled the entire thing up. 

    Well, a few months back we lost a few of our older posts in a tragic mishap on the blog, so here we are, desperate to get this baked french toast back up because it’s the perfect holiday breakfast!

    a photo of a piece of french toast casserole on a plate sitting in maple syrup with a fork next to it and fresh berries on top

    Ingredients for French Toast Casserole

    There’s nothing too surprising here, but starting with a good bread is crucial! Other than the bread, you’ll probably have everything else at home already. Here is your ingredients list:

    • Challah, Brioche or Sourdough Bread: you want a dense sturdy bread and day old is best
    • Eggs: large eggs, medium and you’ll need more eggs, extra large and you’ll need less
    • Milk: don’t use fat free milk, but any other milk will work fine, we prefer 2%
    • Heavy Cream: essential for the custard base of the casserole and adds richness and flavor
    • Sugar: any granulated refined sugar works great
    • Brown Sugar: adds flavor and richness
    • Cinnamon: any brand of cinnamon is great
      • NOTE: If you’re a nutmeg fan, you could add a little pinch of nutmeg too. I especially love that during the holidays!
    • Vanilla: real vanilla extract is preferred

    Topping

    • Butter: chilled and cut into small (1/2 inch-ish) cubes
    • Flour: just all purpose
    • Brown Sugar: I never need a reason for brown sugar…haha…but really it’s all the flavor and sweetness
    • Cinnamon: combined with the brown sugar and it’s all the flavor you need
    • Salt: just a little pinch enhances all the flavors
    • Optional: Top with powdered sugar and fresh raspberries, blueberries, strawberries, blackberries, etc.
    a photo of a slice of french toast casserole removed from a whole pan of it topped with powdered sugar and fresh berriesa photo of a slice of french toast casserole removed from a whole pan of it topped with powdered sugar and fresh berries

    How to Make French Toast Casserole

    This is a great recipe for the holidays because you can make it the night before and just pop it in the oven in the morning. In fact, it’s better if you let it sit overnight. Overnight french toast casserole makes breakfast on Christmas morning so easy! Just a thought! Here are the simplified steps for making this breakfast casserole:

    1. Prep: Tear or slice the bread into bite size pieces and prepare a baking dish by spraying with cooking spray. Place the bread into the pan.
    2. Whisk: Whisk the eggs, milk and cream together and then add the rest of the ingredients and stir until smooth. Pour the mixture all over the bread.
    3. Rest: Wrap in plastic wrap and let it rest in the fridge overnight.
      • NOTE: If you need to bake it earlier, let it rest for at least 1 hour before baking.
    4. Make Topping: Prepare the crumble topping by adding all the ingredients except the butter to a bowl and whisk together. Cut in the butter and squeeze it together into clumps. Store in an airtight container until you’re ready to bake the casserole.
    5. Prep: When you’re ready to bake, preheat the oven.
    6. Bake: Remove the plastic wrap and sprinkle the crumb topping all over the soaked bread. Bake.
    7. Garnish: Remove from the oven and dust with powdered sugar and sprinkle with fresh berries if desired. Serve with buttermilk syrup or your favorite syrup of choice.
    a photo of an unbaked french toast casserole ready to stick in the ovena photo of an unbaked french toast casserole ready to stick in the oven

    What is the Best Bread for French Toast?

    You want a good dense bread that can hold up to the egg custard mixture. My preferred types of bread are brioche or challah, but a good sourdough, french bread, or Texas toast will work fine too.

    a photo of a whole baked french toast casserole with a streusel topping and fresh berries and powdered sugar sprinkled on topa photo of a whole baked french toast casserole with a streusel topping and fresh berries and powdered sugar sprinkled on top

    How to Avoid Soggy French Toast Casserole

    The key to avoiding a soggy casserole is the bread. You want to use a good sturdy bread and cutting it into thick bread cubes so it can soak up the egg mixture.

    Letting the casserole soak for a long time is also crucial. That way the egg mixture gets more evenly distributed throughout the dish and when it bakes, it bakes evenly and give you the texture you desire. You can also press the bread down into the egg to help it get coated.

    a photo taken over a casserole dish with baked french toast casserole with streusel toppinga photo taken over a casserole dish with baked french toast casserole with streusel topping

    Do You Eat French Toast Casserole with Syrup?

    Yessssss…I mean, why wouldn’t you?!? I guess you don’t have to if you prefer less sweetness. It will be plenty moist if you don’t overbake it. But we love it with buttermilk syrup or our coconut buttermilk syrup!

    If you want a thicker more caramel-y syrup, add a cup of brown sugar to our buttermilk syrup recipe.

    a photo of a fork removing a bite of french toast casserolea photo of a fork removing a bite of french toast casserole

    What to Serve with French Toast Bake

    I love a mix of savory and sweet for breakfast so a side of scrambled eggs or fried eggs and some bacon is a great option. Oooh some chorizo potatoes could be good too! However, this casserole is hearty enough to stand on it’s own.

    a photo of someone pouring syrup on a piece of french toast casserole topped with fresh berriesa photo of someone pouring syrup on a piece of french toast casserole topped with fresh berries

    Storing, Reheating, and Freezing French Toast Casserole?

    Leftover french toast casserole stores really well in the fridge. Cover the leftovers with plastic wrap or put it in an airtight container. It will keep in the fridge for up to 5 days.

    We usually reheat the casserole one serving at a time with a quick zap in the microwave. If you want to reheat the whole casserole, warm it up in the oven at 350 degrees until heated through.

    This dish also freezes very well. Make and bake it as written in the instructions and let it cool completely. Be sure to bake it in a dish that is freezer safe. Once it is cool, wrap it in plastic wrap and then aluminum foil. It will freeze for up to three months. Allow it to thaw in the fridge overnight and then warm it up in the oven at 350 degrees for around a half hour.

    a photo taken over the top of a piece of french toast casserole topped with fresh berries and powdered sugar sittin gin a pool of syrupa photo taken over the top of a piece of french toast casserole topped with fresh berries and powdered sugar sittin gin a pool of syrup

    So if an easy make ahead breakfast that everyone will devour is what you are after, then this french toast casserole recipe is exactly what you need. It makes the best breakfast for dinner too!

    More Breakfast Casseroles to Try:

    Prevent your screen from going dark

    • Tear or cube the bread into 1-2″ pieces and grease a 9×13″ baking dish. Pile all of the bread into the pan.

      1 Loaf Challah Bread

    • Whisk the eggs, milk and heavy cream. Add the sugars, cinnamon and vanilla extract in a bowl until smooth. Pour the custard all over the bread, occasionally pressing the bread down a little. Wrap the entire dish in saran wrap and place in the fridge overnight. If you need to bake it the same day, set the pan out to absorb the custard for 1 hour before baking.

      8 Eggs, 2 Cups Milk, 1/2 Cup Heavy Cream, 3/4 Cup Sugar, 1/4 Cup Brown Sugar, 1/2 teaspoon Cinnamon, 1 Tablespoon Vanilla

    • Prepare the topping by adding to a bowl the flour, brown sugar, cinnamon and salt whisking to combine. Cut in the butter with a pastry cutter and squeeze the mixture together in clumps. Place in a ziploc bag and refrigerate to keep the mixture held together.

      1/2 Cup Flour, 1/2 Cup Brown Sugar, 1 teaspoon Cinnamon, 1 Pinch Salt, 1/2 Cup Unsalted Butter

    • Preheat the oven to 350 degrees F.

    • Remove the saran wrap and sprinkle the top with clumps of the topping. Place in the oven for 45-60 minutes. I like it somewhere in between but if you like it extra dry and not soft in the middle then go for 60 minutes.

    • Remove from the oven and dust with powdered sugar. Serve with Buttermilk Syrup (see note)
    Do not use fat free milk.
    To make the syrup like a caramel syrup just add 1 cup of brown sugar to the white sugar. 

    Serving: 1cup, Calories: 601kcal, Carbohydrates: 76g, Protein: 14g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 250mg, Sodium: 322mg, Potassium: 261mg, Fiber: 2g, Sugar: 43g, Vitamin A: 1030IU, Vitamin C: 1mg, Calcium: 182mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Winter Park’s Briarpatch is now open for dinner

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    Credit: via Google Maps

    Winter Park’s Briarpatch Restaurant, the longtime fan favorite that has been dishing out breakfast, brunch and lunch for more than four decades on Park Avenue, has broadened its culinary horizons.

    First opened back in 1980, Briarpatch had previously been serving diners daily up until 5 p.m. But now, the restaurant announced, it will extend its hours to accommodate a brand-new dinner concept. 

    Briarpatch’s nighttime concept now runs Wednesday through Saturday, starting at 5:30 p.m., with dinner entrees, desserts and drinks. 

    The new dinner menu is just as elaborate and curated as its brunch counterpart, featuring French dip sandwiches, gourmet dry-aged burgers, seasonal pasta dishes, sweets and wine. 

    A Golden Hour happy hour takes place Wednesday through Saturday between 3:30 and 5:30 p.m., with limited menu cocktails and appetizers at a discounted price. 

    The restaurant is currently accepting dinner reservations online, but says walk-ins are also welcome.

    If the usual wait for brunch has stopped you from venturing over in the past, you can now try your luck (and stomach-grumbling patience) grabbing an evening table instead.

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    Plus a new West African food truck, a fourth all-halal taco spot and a new rotisserie chicken shop

    Fall Fête fundraising dinner at Kitchen House, Fall Festival at Masjid Al-Rahman, and Four Flamingos’ Stone Crab Brunch Buffet



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    Azlyn Cato
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  • Libby’s Pumpkin Bread

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    Libby’s Pumpkin Bread  |  Kitchen Nostalgia

















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