We had a Mother’s Day breakfast yesterday and I think it may have to be a new tradition. All the food was super yummy. We (as in Marty) made baked oatmeal and a cinnamon french toast bake. Here are the recipes in case anyone else has a breakfast anytime soon (sorry, no pictures)…
Baked Oatmeal
1 cup applesauce
1 cup brown sugar
2 eggs, beaten
3 cups oatmeal
2/3 tsp baking powder
1 tsp salt
1 cup milk
¼ ground & chopped walnuts (optional)
Heat oven to 350. Mix above ingredients. Bake for 30 minutes in a 9 x 9 ungreased baking dish. Serve with warmed milk or applesauce or eat just plain.
Cinnamon French Toast Bake (taken from the Oh My Sugar High blog)
1/4 cup melted butter
2 cans (12.4 oz each) Pillsbury® refrigerated cinnamon rolls with icing
5 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
3/4 cup maple syrup
Icing from cinnamon rolls
Powdered sugar
Melt butter and pour on ungreased 13×9 inch glass dish. Separate cans of dough into 16 rolls reserving the icing for later use. Cut each roll into 8 pieces and add to buttered baking dish.
Beat eggs in medium bowl. Add cream, cinnamon and vanilla and beat until well blended. Pour over cut pieces of cinnamon roll pieces.
Sprinkle with pecans and drizzle 3/4 cup syrup over the top. Bake at 375 for 20 to 28 minutes or until golden brown. Cool 15 minutes.
Remove the covers from icing and microwave on medium or 50% power for 10 to 15 seconds. (Should be thin enough to drizzle.) Drizzle icing over the top. Sprinkle with powdered sugar. Serve with syrup if desired.
