Category: Sweet Breakfast Recipes

Bread Pudding

This recipe for Bread Pudding is an easy, versatile, and budget-friendly way to transform leftover ingredients into a decadent dessert.

The post Bread Pudding appeared first on Budget Bytes.

It’s crazy how day-old bread can turn into something as delicious as Bread Pudding! This simple dessert is the perfect way to use up leftover ingredients in a way that feels special—and hopefully, without dropping a dime! Best of all, when it comes to throwing together this recipe, time does most of the work. Bread Pudding is one of my go-to dessert recipes because it is versatile, budget-friendly, and comes together effortlessly.

A vertical image of a baked bread pudding in round, white enamel cast iron baking dish topped with powdered sugar and fresh raspberries. There is a cutting board in the top left corner of the frame with a wooden bowl of raspberries and next to it is a cup of coffee partially out of frame.

WHAT IS BREAD PUDDING?

Bread Pudding is a sweet or savory casserole made from torn pieces of day-old bread that are dried out, soaked in custard, and baked. Since the need for repurposing old bread is truly universal, ancient recipes for Bread Pudding can be found in pretty much every cultural cuisine on Earth. Our recipe is loosely inspired by one of Princess Diana’s favorite desserts, “Bread and Butter Pudding.” This Old English version of the dish is flavored with cinnamon, vanilla, and raisins.

The basics of BREAD PUDDING

Aside from eggs and butter (two non-negotiables!), the other ingredients in this simple dessert are quite versatile. They can be adjusted to accommodate whatever you have on hand. Here are some ingredient substitutions for bread pudding:

  • Bread—Brioche, challah, burger buns, unflavored dinner rolls, sandwich bread, etc.
  • Dairy—Heavy cream, half & half, whole milk, buttermilk, or an extra-creamy, unsweetened alternative milk. Yogurt, sour cream, and softened cream cheese can also be thinned with milk.
  • Sugar—Granulated sugar, light or dark brown sugar, honey, maple syrup, etc. 
  • Warming spices—Cinnamon, nutmeg, cardamom, ginger, pumpkin pie spice, etc.
  • Flavorings—Vanilla extract, almond extract, melted chocolate or peanut butter, etc.
  • Mix-ins—Chocolate chips, fresh or dried fruit, chopped nuts, coconut flakes, pepitas, sunflower seeds, etc.
A close up, horizontal image displaying a side view of a baked bread pudding in a round, white enamel baking dish that is topped with powdered sugar and fresh raspberries.

Let’s get that bread

You can use virtually any kind of bread for Bread Pudding or combine the leftovers of different types to make up a full loaf. (No need to buy more!) Softer styles of bread will give the pudding a custardy texture while harder types will make the pudding more spongy. You want the bread to be dried out, but not so tough or hard it can’t soak up the custard.

HOW TO DRY OUT BREAD

‘DAY-OLD’ OR FROZEN BREAD:

  • From the Pantry: Tear up the bread and spread it out on a lined sheet tray, and let it sit out for a few hours, uncovered (or inside a cold oven overnight).
  • From the Freezer: Completely thaw the bread. When tearing, as described above, examine for any rock-hard areas of the bread and discard.

FRESH BREAD:

If the bread is fresh from the package or still not dry enough when you are ready to assemble the Bread Pudding, try this method for drying out bread:

  1. Preheat the oven to its lowest possible setting (150-200℉). Tear up the bread and lay it out on a parchment-lined baking sheet.
  2. Once the oven has preheated, put the tray of torn bread in the oven and immediately turn off the heat. Leave the oven door slightly ajar (if needed, prop it open with a wooden spoon), which will quickly lower the temperature and create air circulation.
  3. The bread should be thoroughly dried out in 8-12 minutes, depending on the type and moisture level of the bread. Keep an eye on it, so it doesn’t turn into toast! The outer edges of the torn bread will be rough to the touch and the pieces should feel slightly dried out, but should not crumble or take on any color.

Mix it up with mix-ins!

This extremely versatile recipe can be made with both sweet and savory flavors. Use your favorites or odds and ends cluttering your pantry! Here are some Bread Pudding flavor combinations we love to help get your wheels turning:

SERVING & STORING

You can serve Bread Pudding warm or cold. Traditionally, it is served with a vanilla-flavored sauce called crème anglaise (a.k.a. melted ice cream). But I love it fresh from the oven, topped with a scoop of vanilla ice cream instead. You could also serve it with whipped cream, fresh or cooked fruit, caramel sauce, or chocolate syrup. Leftovers will keep in the fridge for 4 days. Reheat gently in the oven at 325℉ for 10-15 minutes. We also reheated some in the air fryer – it was excellent! I do not recommend freezing this recipe.

A horizontal image of a single serving of bread pudding on a flat white plate topped with two raspberries and a scoop of vanilla ice cream. In the background, there are blurred bowls of toppings ingredients in the recipe, like a small bottle of heavy cream, a bowl of fresh raspberries and a bowl of cinnamon sugar topping.
An overhead view of a baked bread pudding in round, white enamel cast iron baking dish topped with powdered sugar and fresh raspberries. There is a cutting board in the top left corner of the frame with a wooden bowl of raspberries and next to it is a bowl of chocolate chips and cup of coffee partially out of frame.
Print

Bread Pudding

This recipe for Bread Pudding is an easy, versatile, and budget-friendly way to transform leftover ingredients into a decadent dessert.
Course Breakfast, Dessert, Easy
Cuisine American
Total Cost $6.73 recipe / $0.67 serving
Prep Time 20 minutes
Cook Time 55 minutes
SOAKING TIME 30 minutes
Total Time 1 hour 45 minutes
Servings 8
Calories 921kcal
Author Marion – Budget Bytes
Cost $6.73 RECIPE / $0.84 SERVING

Equipment

Ingredients

  • 3 Tbsp butter, divided $0.45
  • 8 cups day-old bread, torn into 1" pieces $2.00
  • 3 large eggs $1.17
  • 2 cups half and half* $1.99
  • 2/3 cup sugar $0.22
  • 2 tsp cinnamon $0.20
  • 1 tsp vanilla extract $0.28
  • 1/4 tsp salt $0.01
  • 1/4 cup chocolate chips $0.34

Cinnamon Sugar Topping

  • 1 Tbsp sugar $0.02
  • 1/2 tsp cinnamon $0.05

Instructions

  • Tear the day-old bread into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard.
  • Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter in a small saucepan or microwave. Allow the melted butter to cool slightly but not enough to solidify.
  • In a large mixing bowl, whisk together the eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt. Once combined, slowly stream in the melted butter, whisking constantly to incorporate.
  • Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard. Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.
  • Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.
  • Cover the filled casserole dish with aluminum foil and let it soak at room temperature for least 30 minutes (up to 2 hours), or refrigerate overnight.
  • Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing in a hot oven (especially if using a glass baking dish).**
  • Bake the bread pudding, covered, for 30 minutes. Meanwhile, mix sugar and cinnamon for the topping in a small bowl and set aside.
  • Remove the foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown.

See how we calculate recipe costs here.

Notes

* You can also substitute the half & half with 1 cup milk + 1 cup heavy cream
** Ice-cold glass dishes can crack or explode in a hot oven if the temperature change is too extreme.

Nutrition

Calories: 921kcal | Carbohydrates: 138g | Protein: 27g | Fat: 29g | Sodium: 1066mg | Fiber: 6g

How to Make bread pudding – Step by Step Photos

A rimmed metal baking sheet lined with parchment paper and covered with torn pieces of bread sitting drying out to make a bread pudding, and the sheet pan is sitting on a white marble background.

Tear 8 cups of bread (about 1 loaf) into 1” pieces, and spread them out on a parchment-lined baking sheet until dried out but not hard. For more guidance on how to properly dry out your bread, check out the tips in the blog post above!

A large metal mixing bowl filled with separated ingredients for bread pudding, which are eggs, half & half, vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and salt, sitting on a white marble background.

In a large mixing bowl, whisk together the 3 eggs, 2 cups of half and half, 1 teaspoon of vanilla extract, ⅔ cup of sugar, 2 tsp of cinnamon, and 1/4 teaspoon of salt to make a custard.

A large metal mixing bowl filled with the ingredients for bread pudding custard being whisked while a hand out of frame pours in melted butter from a small saucepan.

Liberally grease a baking dish with about 1/2 tablespoon of butter. Melt the remaining butter (about 2 1/2 tablespoons) in a small saucepan or in the microwave. Let it cool slightly (to prevent it from scrambling the eggs), and then slowly pour the melted butter into the custard, whisking constantly to incorporate it.

Hands adding pieces of torn bread into the left side of a large mixing bowl with the liquid ingredients for bread pudding while the right hand stirs with a red spatula. There is a tray of bread sitting in the upper left corner of the image, mostly out of frame.

Add the pieces of bread to the egg mixture a few handfuls at a time, tossing gently to coat in the custard.

A large metal mixing bowl filled with torn pieces of bread that have been tossed in a custard mixture and left to soak with a red spatula sitting in the bottom right corner of the bowl.

Once all the bread has been added to the bowl, let it sit for 1-2 minutes to soak up as much of the mixture as possible.

A round, white enamel baking dish with a black trim sitting on a white marble background. There is a single layer of soaked bread and a hand is sprinkling chocolate chips in an even layer from a small white bowl.

Transfer half of the soaked bread to the prepared baking dish. Sprinkle in the chocolate chips and any other mix-ins you’d like, and then cover with the rest of the soaked bread. Scrape any liquid left in the bowl on top of the casserole. Tuck in any mix-ins (especially chocolate) visible from the top of the bread pudding to keep them from burning in the oven.

A round, white enamel baking dish with a black rim on a white marble background that is filled with an unbaked bread pudding.

Cover the filled casserole dish with aluminum foil and let it soak at room temperature for at least 30 minutes (up to 2 hours), or refrigerate overnight. Preheat the oven to 375℉. If the bread pudding was refridgerated, let it warm slightly before placing it in a hot oven (especially if using a glass baking dish). Bake the bread pudding, covered with aluminum foil, for 30 minutes.

A round white enamel baking dish on a white marble background that is half baked. A hand in the lower right corner of the frame is sprinkling cinnamon sugar on top of the casserole.

Meanwhile, mix the sugar and cinnamon for the topping in a small bowl and set aside. After the bread pudding has baked the first time, take it out of the oven, remove the aluminum foil, and sprinkle the cinnamon-sugar topping evenly over the pudding. 

A fully baked bread pudding in a round, white enamel baking dish being topped with powdered sugar in a small fine mesh strainer in the lower right hand side of the dish.

Continue baking, uncovered, for another 20-25 minutes or until the top of the casserole is crunchy and deeply golden brown. If desired, dust the top of the baked casserole with powdered sugar before slicing and serving.

A vertical side view showing the cross section of slice of a baked bread pudding topped with powdered sugar and two raspberries as it is removed with a spatula in the left side of the frame, and blurred in the background are a small glass jar of heavy cream and wooden bowls filled with raspberries and cinnamon sugar..

Ooh, girl! Look at that SWIRL!

MORE BREAD PUDDING RECIPES

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French Toast

It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast.

The post French Toast appeared first on Budget Bytes.

It’s hard not to go “Mmmmm.” when you bite into this crispy, fluffy, custardy, cinnamon and vanilla-scented French toast. And that’s why I love this recipe so much! With a few tricks and just a handful of ingredients, you are just minutes away from the best French toast ever!

Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.

INGREDIENTS FOR FRENCH TOAST

Here’s what you’ll need to make the most unforgettably easy and scrumptious French toast ever!

  • Bread– A thick slice of stale bread with a dense crumb is best for French toast. Try Texas Toast, Challah, Brioche, Milk Bread, a Baguette, or a Croissant.
  • Whole Eggs – Help to thicken and set the milk and create structure. You can substitute eggs with cornstarch. This technique is explained in the recipe card.
  • Whole Milk – Softens the bread, creates richness, and helps with browning. You can also use full-fat dairy-free milk, like coconut and almond. You need the fat to create the right mouth feel, so steer clear of low-fat options.
  • Cinnamon – Flavors the batter. Substitute cinnamon in French toast with pumpkin or apple pie spice, nutmeg, allspice, ginger, cardamom, or cloves.
  • Vanilla – Flavors the batter. Substitute vanilla in French toast with: orange zest, instant coffee, almond extract, bourbon, and rum (What? I’m Puerto Rican.)
  • Salt – Balances the sweetness of the sugars in the milk.
  • Butter – Delivers a flavorful, crispy, golden brown outer layer of French toast.
  • Cooking Oil – Raises the smoke point of butter and prevents it from burning.
  • Sugar – Helps brown and caramelize the outer layer of French toast.

what’s the right texture for french toast?

The right texture is a personal preference. French toast has two layers: a crispy outside and a custard-like center. Thin slices of bread give you crispier results, and thicker slices deliver more of that custardy center. You do you.

Overhead shot of three slices of cooked french toast on a white plate with sliced strawberries.

When IS FRENCH TOAST ready?

The cooking time for French toast varies depending on the thickness of your bread and how much batter it’s soaked up. So instead of relying on a timer, press the center of the toast lightly with your finger. The bread will feel firm and will spring back. If your finger leaves an indentation, keep cooking.

How To Make Perfect French Toast

No one wants soggy French toast that’s burnt on the outside. Follow these tips for French toast perfection: 

  • The Bread:  Choose thicker slices of stale bread without holes in the crumb. If you’re using fresh bread, try toasting it in the oven for a few minutes to dry it.
  • The Batter: Mix the liquids and spices until they run in an uninterrupted line through the tines of a fork.
  • The Soak: Fresh or thinly sliced bread needs a brief dip in the batter. Thicker, sturdier slices can hang for a minute. Give thick slices of stale bread a few minutes to soak up the batter and rehydrate.
  • The Fry: Use a heavy-bottomed pan, butter, and oil (which helps keep your butter from burning). Keep your temperature at a steady medium-low, so the outside doesn’t char before the inside cooks.
Side view of four slices of french toast stacked on a white plate.
Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.
Print

French Toast

Your mornings deserve crispy, fluffy, custardy French Toast! With a few tricks and a handful of ingredients, you're just minutes away from the best breakfast ever!
Course Breakfast
Cuisine American
Total Cost $3.69 recipe / $0.92 serving
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 2 slices each
Calories 340kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 8 slices stale bread, thick slices with a dense crumb $1.04
  • 3 large eggs* $1.25
  • 1 cup milk $0.69
  • 1 tsp vanilla extract $0.05
  • 1/2 tsp cinnamon $0.01
  • 1 pinch salt $0.01
  • 5 Tbsp butter $0.62
  • 1 Tbsp cooking oil $0.01
  • 1 tsp sugar $0.01

Instructions

  • Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.
  • Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.
  • Dip the slices of bread in the batter, covering both sides. The slice should feel heavy, like a wet sponge, but shouldn't drip like a soaking wet sponge.
  • Place the slices in the pan and sprinkle the tops with a pinch of sugar. Cook until they've browned on the bottom. Flip and sprinkle the browned tops with a second pinch of sugar.
  • When you press your finger in the slice's center and it springs back, turn it over again and cook briefly to caramelize the last sprinkle of sugar. Repeat for all slices, adding more oil and butter as needed. Slice and serve warm.

See how we calculate recipe costs here.

Notes

*If you want to substitute the eggs, add the milk and spices to a small pot. Whisk in a tablespoon of cornstarch until it’s completely dissolved, then place the milk over medium heat. Continue whisking until the milk comes to a boil. Continue to cook and whisk for 1 minute at a full boil. Take the thickened milk off the heat and cool before dipping the slices of bread into it.

Nutrition

Serving: 2slices | Calories: 340kcal | Carbohydrates: 27g | Protein: 9g | Fat: 22g | Sodium: 399mg | Fiber: 3g
Overhead shot of three slices of cooked french toast on a white plate with sliced strawberries.

How to Make French toast – Step by Step Photos

Custard ingredients all added to a white bowl with milk being poured in.

Whisk the eggs, milk, vanilla, cinnamon, and a pinch of salt until they run in an uninterrupted line through the tines of a fork.

Overhead shot of butter melted and foamed in a pan.

Warm a non-stick pan over medium-low heat. Add 3 tablespoons of butter and a 1/2 tablespoon of cooking oil. Heat until the butter foams.

Hand dipping slice of bread into custard mixture in a white bowl.

Dip the slices of bread in the batter, ensuring both sides are covered. The amount of time the bread should be left in the batter depends on the type of bread used and the staleness of the bread. The slice should feel like a wet sponge but not a soaking wet sponge.

A hand sprinkling sugar over two slices of french toast cooking in a pan.

Place 2 slices in the pan and sprinkle a pinch of sugar over the top. Cook until the slice has browned on the bottom. Flip and sprinkle a pinch of sugar over the browned top.

Two pieces of french toast in a pan after cooking.

When you press your finger in the slice’s center, and it springs back, turn it over again and cook briefly to caramelize the sugar. Repeat for all slices, adding more oil and butter as needed.

Side view of four slices of french toast stacked on a white plate being drizzled with maple syrup.

If you’re making a big batch, keep the slices warm in a 200°F oven. Serve and get ready for all of the high-fives from the fam! This one’s going on repeat!

More “French” Recipes

I can’t say French without thinking of the movie Better Off Dead. Do you remember this scene? In the spirit of one of the best food moments in movie history, check out these other “Fraaanch” recipes:

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Monkey Bread

If you’re looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.

The post Monkey Bread appeared first on Budget Bytes.

When it comes to desserts, the easier, the better. Am I right? Well, if you’re looking for an effortless, absolute knockout sweet treat, you’ve found it in Monkey Bread. This buttery, caramelized, pull-apart cinnamon loaf can be made with a handful of ingredients and just a few minutes of work. Bonus: you’re supposed to eat it with your hands, so don’t worry about putting out any plates! It’s time to bring a new favorite to your table!

Side shot of hand pulling a piece of monkey bread out of a loaf.

What Is Monkey Bread Made Of

In its simplest form, Monkey Bread is chopped biscuit dough baked in butter and cinnamon sugar. Think of it like a pillowy, pull-apart, caramelized cinnamon toast. But, you know, without the crunch. In other words: pure, unadulterated heaven.

Why Is It Called Monkey Bread?

Some say Monkey Bread got its name because its texture resembles the rind of an African fruit often eaten by monkeys. Others say it gets its name from how you eat it- by picking off a piece at a time- which looks like the grooming rituals of primates. I prefer the fruit story. I don’t want to think about monkeys picking fleas off each other. But you do you.

Overhead shot of monkey bread on white plate with a few pieces picked out of it .

What Pans Can You Use For Monkey Bread

You can bake Monkey Bread in almost any oven-safe pan, but your choice of pan will definitely affect your results. The best option is a bundt pan because it allows hot air to circulate through the middle of the loaf and cooks the dense biscuit dough evenly. But a pie pan will also work, especially if you place a small, oven-safe ramekin in the middle to help the center of the loaf rise evenly.

What Do You Serve With Monkey Bread

Pair Monkey Bread with savory brunch dishes. Or serve it as a dessert with a strong cup of coffee, a floral tea, or a cold glass of milk. If you want something to break up the sweetness, serve it with salty fresh farmer’s cheese.

How To Store Leftovers

Keep any leftovers out of the fridge, as cool temperatures tend to harden and dry out the dough. Instead, store Monkey Bread at room temperature in an air-tight container. It will keep for a day or two. For more extended storage, freezing is your best bet. Portion it before freezing, as you only want to thaw it once. Wrap it in plastic, then aluminum, and then place it in a freezer-safe container. It should keep for about a month. Then warm it in a 250°F oven for about 20 minutes.

Overhead shot of monkey bread on white plate.
Side shot of hand pulling a piece of monkey bread out of a loaf.
Print

Monkey Bread

If you're looking for an easy, absolute knockout dessert, try making the buttery, caramelized, pull-apart cinnamon loaf known as Monkey Bread.
Course Dessert
Cuisine American
Total Cost ($7.53 recipe / $0.63 serving)
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 cups
Calories 509kcal
Author Monti – Budget Bytes

Ingredients

  • 1 cup salted butter $2.40
  • 1 cup brown sugar $0.45
  • 1/3 cup heavy whipping cream $0.55
  • 2 tsp cinnamon $0.04
  • 1/2 tsp vanilla $0.36
  • 2 cans biscuit dough, 16 oz each $3.38

Instructions

  • Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored saucepan over medium heat. Add the butter and reserve the wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter. Using a light-colored pan will help you see the color change as the butter browns.
  • Add the brown sugar to the pan.
  • Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will form a caramel.
  • Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.
  • Whisk in the vanilla and the cinnamon.
  • Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.
  • Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan.*
  • Top the Monkey Bread with any remaining caramel.
  • Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.
  • Allow the loaf to cool before inverting it onto a serving dish.

See how we calculate recipe costs here.

Notes

*Please allow the caramel to cool so that you don’t burn yourself when dipping the biscuits into it. Don’t let it get cold, but don’t get your skin anywhere near hot caramel. 

Nutrition

Calories: 509kcal | Carbohydrates: 56g | Protein: 5g | Fat: 30g | Sodium: 854mg | Fiber: 1g
Overhead shot of monkey bread on white plate.

How to Make Monkey Bread – Step By Step Photos

Overhead shot of butter browning in a pot.

Set a rack in the middle of your oven and preheat it to 375°F. Set a light-colored pan over medium heat and add the butter. Reserve the butter wrappers. The butter will melt, foam, and then the milk solids will caramelize into light golden-brown specks, creating brown butter.

Overhead shot of brown sugar being cooked in a pot with butter.

Add the brown sugar to the pan.

Overhead shot of hand mixing caramel in a pot with a whisk.

Whisk until the brown sugar has completely incorporated with the brown butter and is no longer crystallized. It will have formed a caramel.

Overhead shot of hand mixing caramel and cream in a pot with a whisk.

Take the pan off the heat and add the cream. Whisk until it has completely incorporated into the caramel.

Overhead shot of hand stirring caramel with a whisk in a pot and a second hand adding vanilla to the pot with a measuring spoon.

Whisk in the vanilla and cinnamon.

Overhead shot of knife cutting canned biscuit rounds.

Grease a Bundt pan with the butter wrappers. Add more butter if necessary. While the caramel cools, quarter each of the sixteen biscuits.

Overhead shot of hand dipping a biscuit piece into a bowl of caramel with pieces of biscuits and a Bundt pant next to it.

Dip each biscuit piece into the cooled caramel, then layer it in the Bundt pan. Please make sure the caramel has cooled so you do not burn yourself.

Overhead shot of raw Monkey Bread in a Bundt pan.

Top the Monkey Bread with any remaining caramel.

Overhead shot of baked Monkey Bread in a Bundt pan.

Bake at 375°F for 35 to 40 minutes, or until the top of the Monkey Bread springs back when touched.

Overhead shot of monkey bread on white plate.

Allow the loaf to cool before inverting it onto a serving dish. Serve as a whole loaf, and let your loved ones go to town!

Other Easy Desserts

Side shot of Monkey Bread on a white plate.

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Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal is a great make-ahead breakfast option that has all the great flavors of pumpkin pie packed into whole grain oats.

The post Baked Pumpkin Pie Oatmeal appeared first on Budget Bytes.

If you’re the type to love anything and everything pumpkin pie flavored, you’re going to LOVE this Pumpkin Pie Baked Oatmeal. It’s got all the goodies of pumpkin pie baked right into your breakfast oats. …But with a lot less sugar so you won’t get a sugar crash at 10am. ;)

Overhead view of baked pumpkin pie oatmeal in the baking dish being scooped with a wooden spoon.

What is Baked Oatmeal?

Baked oatmeal is just oats that have been baked into a custard-like mixture. So think of bread pudding but made with oats instead of chunks of bread. They’re soft (not crunchy like the photos sometimes appear), warm, and very moist. Baked oats are more firm than traditionally cooked oats because they contain eggs and less liquid, but they still remain soft.

WhAT KIND OF OATS TO USE

I find that old-fashioned rolled oats work best for baked oatmeal recipes. Quick oats are a bit too small and delicate, and will create a pretty mushy end texture. Steel-cut oats require more moisture and a longer cooking time, so they will not work in this recipe. Old-fashioned rolled oats are the perfect mix between good texture and quick cooking!

How to Serve Baked Pumpkin Pie Oatmeal

I absolutely love eating this pumpkin pie oatmeal cold every morning, but you can also reheat it in the microwave and eat it warm. Try drizzling a little maple syrup over top, sprinkling on a few chopped nuts, or even adding a dollop of whipped cream for an extra dessert-like finish.

How to Store Baked Oatmeal

This is a bake once, eat all week type of meal. After baking I divide the pumpkin pie baked oatmeal into single portions, then store them in the refrigerator for 4-5 days or freeze them for up to a few months. If you plan to freeze some of your baked oatmeal, chill it completely in the refrigerator first, then transfer it to the freezer.

Milk being poured into a bowl of pumpkin pie oatmeal with nuts.
Milk being poured into a bowl of pumpkin pie oatmeal with nuts.
Print

Baked Pumpkin Pie Oatmeal

Baked Pumpkin Pie Oatmeal is a great make-ahead breakfast option that has all the great flavors of pumpkin pie packed into whole grain oats.
Course Breakfast
Cuisine American
Total Cost $3.84 recipe / $0.64 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 285kcal
Author Beth – Budget Bytes

Ingredients

  • 1 15oz. can pumpkin purée $1.99
  • 1/2 cup brown sugar $0.32
  • 2 large eggs $0.36
  • 1/2 Tbsp pumpkin pie spice $0.15
  • 1/2 tsp vanilla extract $0.29
  • 1/4 tsp salt $0.02
  • 3/4 tsp baking powder $0.03
  • 1 1/2 cups milk $0.36
  • 2 1/2 cups old fashioned rolled oats $0.32

Instructions

  • Preheat the oven to 375ºF. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth.
  • Add the milk and whisk until smooth again.
  • Stir the dry oats into the pumpkin mixture.
  • Pour the oats into an 8×8-inch baking dish.
  • Bake the oats in the preheated oven for 45 minutes, or until the center no longer looks wet and the edges are lightly golden brown.
  • Serve hot right out of the oven or refrigerate until ready to serve. The baked oats can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts if desired.

See how we calculate recipe costs here.

Nutrition

Serving: 1Serving | Calories: 285kcal | Carbohydrates: 50g | Protein: 9g | Fat: 6g | Sodium: 208mg | Fiber: 6g
close up of pumpkin pie oatmeal being scooped out of the baking dish.

How to Make Pumpkin Pie Oatmeal – Step By Step Photos

Custard ingredients without milk, in a bowl.

Preheat the oven to 375ºF. In a bowl, whisk together one 15oz. can of pumpkin purée, ½ cup brown sugar, 2 large eggs, ½ tablespoon of pumpkin pie spice, ¾ tsp baking powder, ½ tsp vanilla extract, and ¼ tsp salt.

Milk being poured into the bowl.

Add 1.5 cups milk and whisk until smooth again.

Dry oats added to the pumpkin custard mixture.

Add 2.5 cups of old-fashioned rolled oats to the bowl, then stir until combined.

Final pumpkin oatmeal mixture mixed together in the bowl.

This is what the mixture should look like, once mixed.

pumpkin pie oatmeal mixture in a baking dish.

Add the pumpkin pie oatmeal mixture to an 8×8-inch baking dish.

Baked pumpkin pie oatmeal in the baking dish.

Bake the oatmeal for 45 minutes, or until the center is slightly puffed and cracked, and the edges look slightly golden brown.

Baked pumpkin pie oatmeal in a bowl with nuts and milk.

Serve the pumpkin pie oatmeal warm or refrigerate for later! Enjoy alone or with milk, nuts, or maple syrup.

side view of a bowl of baked pumpkin pie oatmeal.

Try These Other Baked Oatmeal Recipes

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Ricotta Pancakes

Once you taste these luscious ricotta pancakes, you’ll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.

The post Ricotta Pancakes appeared first on Budget Bytes.

If you haven’t added ricotta to your pancake game-you’re truly missing out. I know, I know. Cheese in a pancake sounds awful. But stay with me. Ricotta transforms pancakes into airy, creamy, custardy delights. Once you taste these luscious ricotta pancakes, you’ll be making them non-stop.

Side shot of a stack of ricotta pancakes with blueberry sauce on top.

Why would I add Ricotta to a pancake?

Why? Not to steal Loreal’s thunder, but- because you’re worth it. That’s precisely why you need ricotta in your pancakes. It’s still a pancake… just better. And you always deserve better. Plus ricotta doesn’t necessarily add flavor as much as it does mouth feel. It doesn’t taste cheesy, and it’s not ooey-gooey. Instead, these pancakes taste creamy, and the crumb is so moist it’s almost custard-like. The whipped egg whites lend airiness. You almost don’t need syrup. Almost. I can’t stop myself from dropping loads of blueberry sauce on each one.

Do I Have To Whip Egg Whites?

Yes, you’re going to have to whip egg whites. IT’S WORTH IT. These are birthday-breakfast-in-bed-tell-me-you-love-me pancakes. This is the recipe you use to impress your future mother-in-law. The one you trot out for that special brunch attended by the frenemy you imaginary fight with when you’re stopped at a red light. (Don’t act. We all have at least one.)

ADDITIONAL INGREDIENTS YOU CAN ADD TO RICOTTA PANCAKE BATTER

In the case that you want to take this batter to the next level (I’m talking a Princess Jasmine A Whole New World MOMENT) try adding these little nuggets of goodness:

  • A 1/2 tablespoon of lemon or orange zest
  • A 1/4 cup of dark chocolate chips
  • A 1/4 cup of chopped dried apricots
  • A 1/4 cup of your favorite berry
  • A 1/4 cup of chopped walnuts
Overhead shot of ricotta pancake stack with a pat of butter.

Can I make RICOTTA PANCAKE batter ahead of time?

I wish. Because it has whipped egg whites, this batter is more fragile than a Hollywood ego. (Don’t come at me if you live in LA. You know exactly what I’m talking about.) The fluffiness of those whipped whites doesn’t last forever. So as soon as you make the batter, you should cook it. The best you can do to save time is to mise everything out. (That’s just chef speak for measuring out all of your ingredients and having everything ready to go.) You can pre-mix the dry ingredients, of course. But you’ll have to make the batter the day of.

How To Store, Thaw, and Reheat Ricotta Pancakes.

I doubt you’ll have leftover pancakes. But in case you do: refrigerate in an air-tight container with parchment paper between each layer for up to four days. Do the same if you’re going to freeze them, where they will keep for a couple of months. To reheat, you can just put them in the microwave and cook in 30-second increments until they start to steam. I prefer to warm them in an oven at 350°F. Add a cup of water to an oven-safe container and place it in your oven before you start preheating. It will keep the pancakes from drying out.

What Can I Serve RICOTTA Pancakes With?

Top them with lemon curd, blueberry sauce, or strawberry syrup. Serve them with Fruit Salad or an Omelet. Or eat them with your bare hands while you watch a Handmaid’s Tale and wonder what happened to women’s rights. (Very specific, I know. But I highly recommend it.)

Side shot of a stack of ricotta pancakes with blueberry sauce on top.
Side shot of a stack of ricotta pancakes with blueberry sauce on top.
Print

Ricotta Pancakes

Once you taste these luscious ricotta pancakes, you'll be making them non-stop. Ricotta transforms them into airy, creamy, custardy delights.
Course Breakfast, Brunch
Cuisine American
Total Cost $2.29 recipe / $0.57 serving
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 2 pancakes each
Calories 364kcal
Author Monti – Budget Bytes

Equipment

Ingredients

  • 2 large eggs $0.36
  • 1 cup flour $0.09
  • 1 tsp baking powder $0.03
  • 1 Tbsp granulated sugar $0.01
  • 1/8 tsp salt $0.01
  • 1 cup ricotta* $1.22
  • 1 cup milk $0.24
  • 1/2 tsp vanilla extract $0.29
  • 2 Tbsp oil, for cooking $0.04

Instructions

  • Separate the eggs into yolks and whites. Set the whites aside. Beat the egg yolks until they run in a smooth stream through the tines of a fork.
  • Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.
  • Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.
  • Add the dry ingredients on top of the ricotta mixture and gently fold it in.*
  • Beat the egg whites until stiff peaks form. Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it.
  • Add the remaining egg whites to the top of the batter and fold them in with a spatula. Lumps are OK; if you over-mix, you will remove all the air from the batter.
  • Place a medium-sized pan over medium heat. Add a 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan.
  • Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes. Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as needed. Makes about 8 pancakes.

See how we calculate recipe costs here.

Notes

*If ricotta is very wet, set it in a fine-mesh strainer and press down on it with a ladle to remove excess liquid.
*Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

Nutrition

Serving: 2pancakes | Calories: 364kcal | Carbohydrates: 32g | Protein: 15g | Fat: 19g | Sodium: 285mg | Fiber: 1g
Overhead shot of ricotta pancake stack with blueberry sauce and a fork with a slice of the stack on it.

How to Make RICOTTA PANCAKES – Step by Step Photos

Overhead shot of egg yolksd and egg whites in separate ramekins.

Separate the eggs into yolks and whites. Beat the egg yolks until they run in a smooth stream through the tines of a fork. Set the whites aside

Overhead shot of dry ingredients and a whisk in a white bowl.

Add the flour, baking powder, sugar, and salt to a small bowl. Whisk it together to incorporate it fully.

Overhead shot of wet ingredients in a white bowl.

Add the strained ricotta, milk, beaten egg yolks, and vanilla to a large bowl. Mix to combine.

Overhead shot of wood handled rubber spatula mixing wet and dry ingredients.

Add the dry ingredients on top of the ricotta mixture and gently fold it in. Folding is a series of gentle strokes to create an airy batter. Use a wide rubber spatula to slice straight down through the dry ingredients. When the spatula hits the bottom of the bowl, scrape alongside the curve of the bowl for a few inches, scooping up the batter and bringing it towards the top, then “folding” it on top of the dry ingredients. Rotate the bowl fifteen degrees and continue the stroke until the wet and dry are incorporated.

Overhead shot of hand mixer whipping egg whites in a white bowl.

Use a hand mixer with whisk attachments to beat the egg whites until stiff peaks form. If you don’t have a hand mixer, use a whisk and a whole lot of elbow grease.

Overhead shot of egg whites being mixed into pancake batter in a white bowl with a wood handled rubber spatula in it.

Add a few tablespoons of the fluffy egg whites to the batter and stir them in to lighten it. Add the remaining egg whites to the top of the batter and fold them in with a spatula.

Overhead shot of pancake batter in a white bowl with a wood handled rubber spatula in it.

Continue to gently fold in the egg whites until they’re incpororated. Lumps are OK; if you over-mix, you will remove all the air from the batter.

Overhead shot of pancake cooking in a pan.

Place a medium-sized pan over medium heat. Add 1/2 tablespoon of oil to the pan. Use a 1/3 cup ladle or measuring cup to add batter to the pan. Cook the pancake until you see a few bubbles popping through the batter, about 3 minutes.

Overhead shot of cooked pancake in a pan.

Flip the pancake and cook another 2 minutes until golden. Repeat with the remaining batter. Add 1/2 tablespoon of oil as necessary. Makes about 8 pancakes.

Side shot of a stack of ricotta pancakes with blueberry sauce on top.

Check Out These Other Awesome Breakfast Recipes

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Blueberry Sauce

Have you heard the good news? You can get this extraordinarily yummy blueberry sauce on your table in about fifteen minutes with very minimal effort.

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Want to kick your weekend breakfast table up 1,000 notches? You can make this extraordinarily yummy blueberry sauce in about fifteen minutes with very minimal effort. And you probably have all the ingredients you need in your pantry and your freezer. Yes, freezer. We’re using budget-friendly frozen blueberries to create the most indulgent topping for All. Of. The. Things.

Overhead shot of blueberry sauce in a serving bowl with lemon zest.

What You Need

This blueberry sauce recipe uses just four ingredients: blueberries, a little sugar, some cornstarch, and a lemon. That’s it!! And the results are BEYOND. (That’s my favorite place, BEYOND. It’s where all the good stuff happens!)

Is this the same thing as blueberry syrup?

Sauces and syrups are two different things. Syrup is a sugar solution that’s usually free of solids. A sauce is any liquid you put on your food. It can often contain solids. You can use this recipe to make a delicious blueberry syrup by straining the blueberries out of the sauce. I don’t know why you’d do that, but you’re allowed to make erratic decisions. I get it. One time I married a dude in front of an Elvis impersonator. (It didn’t turn out well. #obvi)

What pairs well with blueberry sauce?

I mean, I hate to get all Shakespearean here, but how do I count the ways?? This sauce can go on EVERYTHING. I can list a baker’s dozen just off the top of my head: pancakes, waffles, French toast, buttered toast, biscuits, cornbread, banana bread, ice cream, cheesecake, pound cake, oatmeal, yogurt, cottage cheese; you name it!

Check out these easy and budget-friendly recipes that almost scream for a sweet dollop:

Overhead shot of blueberry sauce in a serving bowl with spoon in it.

Can I Use This Recipe With Other Berries?

You can absolutely sub blueberries with your favorite berry. Try strawberries, raspberries, blackberries, cranberries, and even pitted cherries. Choose your own adventure! (Please leave a comment if you remember that book series. I want to celebrate how old we are on a public forum.)

How To Store Blueberry Sauce

Store this sauce in your fridge in a squeaky clean airtight container. It will keep for up to 2 weeks. You can also freeze blueberry sauce. Store it in an airtight container with plastic or beeswax wrap directly on the surface of the sauce. It will keep for up to 3 months. Then, thaw it out in your refrigerator overnight. I recommend freezing it in 1 cup portions, so you’re only thawing as much as you need.

Overhead shot of blueberry sauce in a serving bowl with lemon zest.
Side shot of blueberry sauce in a serving bowl with spoon in it.

Blueberry Sauce

This extraordinarily yummy blueberry sauce is so easy to make you can get it on your table in fifteen minutes with just a few ingredients. Use it on All. Of. The. Things.
Course Breakfast, Dessert
Cuisine American
Total Cost ($4.54 recipe / $0.28 serving)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 16 2 Tbsp each
Calories 37kcal
Author Monti – Budget Bytes

Ingredients

  • 2 cups frozen blueberries $3.99
  • 1/2 cup sugar $0.22
  • 1 lemon $0.30
  • 1 Tbsp corn starch $0.03
  • 3/4 cup water, divided $0.00

Instructions

  • Place a medium-sized pot over medium heat. Add the blueberries, the sugar, and 1/2 cup of the water. Stir to incorporate.
  • Use a vegetable peeler to zest the lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the juice to the pot.
  • When the mixture comes to a boil, use a separate bowl to mix the cornstarch into 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the blueberries and stir until incorporated.
  • Continue to stir until the syrup in the blueberry sauce has thickened enough to coat the back of a spoon. Take the syrup off the heat, allow to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!

Nutrition

Serving: 2Tbsp | Calories: 37kcal | Carbohydrates: 9g | Protein: 0.1g | Fat: 0.1g | Sodium: 1mg | Fiber: 0.5g
Side shot of blueberry sauce in a serving bowl with spoon in it.

How to Make Blueberry Sauce – Step by Step Photos

Overhead shot of sugar and water being added to blueberries.

Place a medium-sized pot over medium heat. Add 2 cups of frozen blueberries, 1/2 cup sugar, and 1/2 cup of the water. Stir to incorporate.

Overhead shot of a hand holding a lemon while a second hand zests it.

While the blueberries come to a sputtering boil, use a vegetable peeler to zest the lemon in strips. Then juice the lemon. You will use 1/2 tablespoon of juice for this recipe. Reserve the rest for a different recipe.

Overhead shot of hand holding a spoon and mashing blueberries in a pot.

It will take about 7 to 10 minutes for the blueberry mixture to come to a sputtering boil. Once that happens, use a fork to mash the blueberries against the walls of the pan.

Overhead shot of lemon and cornstarch being added to blueberry sauce.

Add the 1/2 tablespoon of lemon juice and the lemon zest to the pan. Stir to incorporate. In a separate bowl, mix the tablespoon of cornstarch into the remaining 1/4 cup of water, until it is completely dissolved. Add the cornstarch slurry to the pan and stir until it is fully mixed in.

Overhead shot of blueberry sauce in a pan with finger checking sauce thickness on the back of a spoon.

Continue to stir the blueberry sauce until the syrup coats the back of a spoon. This will take about 3 to 5 minutes. When you drag your finger over the back of the spoon, it should leave a mark that the syrup does not seep back into. Take the sauce off the heat, allow it to cool. The sauce will thicken as it cools. Enjoy!

Overhead shot of blueberry sauce in a serving bowl.

More Easy Fruit Sauces That Are Easy To Make

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Air Fryer Cinnamon Toast

Did you know you can make the crunchiest cinnamon toast ever in an air fryer? Buttery, and so decadent, for pennies! This one’s a keeper.

The post Air Fryer Cinnamon Toast appeared first on Budget Bytes.

Why yes, you can make cinnamon toast in an air-fryer, and I’ve got the easiest recipe for you! Just five ingredients and a few minutes are all that separate you from the most decadent, buttery, cinnamon dream bite ever. (Yes, I categorize bites. And on a scale of 1 to 10, this one’s an 11.) I will warn you now, once you start making air-fryer cinnamon toast, it’ll be hard to start your day with anything else.

Overhead shot of hand holding cinnamon toast over a white plate.

What is cinnamon toast?

Here’s a little fun history for you: cinnamon toast has been around for almost 600 years. It started as a budget-friendly alternative to french toast in Europe and that’s why we still love it today. Cinnamon toast is so loved that it even spawned a cereal (Cinnamon Toast Crunch), and if you’re a fan of that, you will LOVE this recipe.

What is Cinnamon Toast Made Of?

Cinnamon toast is made with just four ingredients: bread, butter, sugar, and cinnamon. But the combination is so good that they transformed into a supergroup, like the Beatles. (If you don’t know who the Beatles are, please don’t tell me, because I will cry.)

Through rigorous testing (I love my job), I’ve discovered that the trick to cinnamon toast perfection is making sweetened cinnamon butter with a few drops of vanilla. The vanilla is optional, but it gives the toast a little something extra. (PS I am not claiming to have invented cinnamon butter. Just that I ate way too many pieces of cinnamon toast while testing this recipe and the one with vanilla was my fave. Ok? Don’t come for me.)

Can’t I just use my toaster?

What you’re looking for in a perfect bite of cinnamon toast is a thunderous crunch that gives way to a buttery, gooey center. Unfortunately, you cannot achieve this heightened level of yum by simply toasting your bread, buttering it, and sprinkling it with cinnamon and sugar. You’ll only have flavor on the top of your toast, not throughout, and while it will be good, it won’t be BEYOND. And don’t we all need a little BEYOND in our lives?

Why make cinnamon toast in an air fryer?

When you pop the buttered toast into your air fryer, hot air circulates all over it. This not only browns your butter, giving you hints of hazelnut, but it also blooms the cinnamon, releasing citrusy notes. The butter melts into every nook and cranny of that piece of toast, which soaks it up like a sponge. The results? THE MOST AMAZING crispy outer layer, giving way to a decadent, buttery center. BRB. I’m going to make a slice while you check out the recipe.

Overhead shot of cooked cinnamon toast ripped and served on a white plate.
Overhead shot of hand holding cinnamon toast over a white plate.

Air Fryer Cinnamon Toast

Make the crunchiest cinnamon toast ever with the help of an air fryer. You'll have a buttery decadent breakfast in minutes, and for pennies! This one's a keeper.
Course Breakfast
Cuisine American
Total Cost ($0.43 recipe)
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Servings 1
Calories 350kcal
Author Monti – Budget Bytes

Ingredients

  • 1 slice bread $0.13
  • 2 Tbsp salted butter $0.25
  • 4 drops vanilla extract $0.02
  • 1 1/2 Tbsp sugar $0.02
  • 1/2 tsp cinnamon $0.01

Instructions

  • Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.
  • Mix until incorporated.
  • Spread half of the butter on one side of your slice of bread. Make sure to cover the slice from corner to corner.
  • Air fry for five minutes.
  • Take the toast out and spread the remaining butter on the other side, again corner to corner.
  • Air fry for five minutes.

Nutrition

Serving: 1slice | Calories: 350kcal | Carbohydrates: 32g | Protein: 3g | Fat: 24g | Sodium: 313mg | Fiber: 2g
Overhead shot of air fried cinnamon toast on white plate.

How to Make Air Fryer Cinnamon Toast – Step by Step Photos

Overhead shot of cinnamon, butter, and sugar in a small bowl with a spoon in it.

Add room temperature butter, vanilla, sugar, and cinnamon to a small bowl.

Overhead shot of spoon mixing cinnamon, butter, and sugar in a small bowl.

Mix until incorporated. The butter should look whipped.

Knife spreading cinnamon butter on slice of bread on a white plate.

Spread half of the butter on one side of the slice of bread. Make sure to cover the slice from corner to corner.

Overhead shot of one side of cooked cinnamon toast in an air fryer basket.

Air fry for five minutes.

Knife spreading cinnamon butter on slice of bread on a white plate.

Take the toast out of the air fryer and spread the remaining butter on the other side, again corner to corner.

Overhead shot of cooked cinnamon toast in an air fryer basket.

Air fry for 5 minutes. Enjoy!

Overhead shot of air fried cinnamon toast on white plate.

Want more quick breakfast ideas? Check these recipes out:

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Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothies are slightly sweet, super creamy, deliciously filling, and make a fast and easy snack or breakfast!

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Peanut butter banana smoothies have been a favorite snack (or dessert) of mine since I was a teenager. I usually always have the ingredients on have on hand, they’re ultra-creamy, just sweet enough to kill my sweet tooth, and filling enough to stand in for breakfast. Plus, they’re INEXPENSIVE. There are a lot of ways you can modify this simple banana smoothie if you want to make it your own, so if you haven’t tried this one yet, definitely put it on your list!

Peanut butter banana smoothie in a glass with a yellow striped straw.

Use any Nut Butter

I love the classic peanut butter-banana combo, but if you don’t like peanut butter or can’t have it for other reasons, feel free to substitute it with any type of nut or seed butter. Almond butter or Sun Butter would be awesome, and it would also be fun to experiment with flavored nut butters. The nut butter makes this smoothie extra rich and delicious, so don’t skip this ingredient!

Use Frozen Bananas for the Best Texture

The key to getting this ultra-creamy milkshake-like consistency is to use frozen bananas. Not only will frozen bananas make the smoothie extra thick and creamy, but they also keep it cold without having to add ice, which would water down the smoothie. So anytime I have bananas that are on their last leg, I make sure to peel, slice, and freeze them to use in smoothies and other desserts later.

Use Any Type of Milk

This smoothie recipe is incredibly flexible. You can use any type of dairy or non-dairy milk for this smoothie, keeping in mind that the creamier the milk, the creamier the smoothie will be. I like whole milk the best, but I think coconut would also pair nicely with these flavors!

What Else Can I Add?

As mentioned above, there are a lot of different things you can add to this smoothie to take it in a different direction. Try adding some of these ingredients to your banana smoothie:

  • Quick oats (about ¼ cup)
  • Coconut
  • Cinnamon
  • Ground flaxseed
  • Cocoa powder
  • Instant coffee
  • Chia seeds
  • Spinach
Overhead view of a peanut butter banana smoothie in a glass with cinnamon.
Side view of a glass full of peanut butter banana smoothie with a yellow striped straw.

Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothies are slightly sweet, super creamy, deliciously filling, and make a fast and easy snack or breakfast!
Course Breakfast, Dessert, Snack
Cuisine American
Total Cost $0.71 each
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 (approx. 12 oz.)
Calories 461kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1 frozen banana, sliced $0.22
  • 2 Tbsp peanut butter $0.14
  • 1 tsp brown sugar $0.02
  • 1/4 tsp vanilla extract $0.13
  • 1 cup milk $0.20

Instructions

  • Add the sliced banana, peanut butter, brown sugar, vanilla extract, and milk to a blender.
  • Blend the ingredients until smooth. If the smoothie is too thick, add more milk. If the smoothie is too thin, add more frozen banana. Taste and adjust the sweetness to your liking.

Nutrition

Serving: 1smoothie | Calories: 461kcal | Carbohydrates: 49g | Protein: 16g | Fat: 25g | Sodium: 232mg | Fiber: 5g

How to Make a Peanut Butter Banana Smoothie – Step by Step Photos

Smoothie ingredients in a blender cup.

Add one sliced frozen banana to a blender along with 2 Tbsp peanut butter, 1 tsp brown sugar, and ¼ tsp vanilla extract.

Milk being poured into the blender cup.

Add one cup of milk. I use whole milk, but you can use the milk of your choice.

Blended smoothie in the blender cup, from above.

Blend the ingredients until smooth. If the smoothie is too thick, you can add more milk. If it’s too liquidy for your taste, you can add more frozen sliced banana.

Side view of a glass full of peanut butter banana smoothie with a yellow striped straw.

Try These Other Smoothie Recipes:

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Homemade Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They’re freezer-friendly, too!

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

If someone gave me some amazing homemade blueberry muffins I’d be like, “wow, that person has their life together.” 😆 Is that just me? Imagine making a batch of freshly baked homemade muffins for your overnight guests, as a “thank you” or “get well” for a friend or neighbor, or just because you want to do something special for yourself. Whatever the occasion, these blueberry muffins are sure to impress. Plus, they’re freezer-friendly, so you can eat one now and save the rest for later!

Blueberry muffins on a cooling rack with the first one torn open.

Use Fresh or Frozen Blueberries

You can use either fresh or frozen blueberries for these muffins. If using frozen berries, you’ll want to take one quick extra step to make sure the frozen berries don’t turn your batter a blue-ish grey color. Simply dust about ½ tsp flour onto the frozen berries and toss until they’re coated before adding the berries to the batter.

Use Butter AND Oil for Delicious and Moist Muffins

Just like with my Super Fudgy Brownie recipe, I used a combination of butter and oil for these muffins. Butter gives the muffins that delicious buttery flavor, while oil keeps the muffins moist even after they cool. It’s a one-two punch that ensures the most delicious and moist muffins you’ve ever had!

blueberry muffins on a cooling rack from above.

Topping Options

I topped my muffins with a crunchy crumbly topping, but that’s totally optional. You can either leave the muffin tops plain, sprinkle on a little coarse sugar to give them a little sparkle, or even top them with a lemon glaze (like the one used in this scone recipe) after they cool.

How to Freeze Blueberry Muffins

Baked goods like muffins are great for keeping in the freezer and enjoying one at a time when you get the craving. To freeze these blueberry muffins, make sure to allow them to cool completely to room temperature after baking, then transfer them to a gallon-sized freezer bag and store in the freezer for about three months. Frozen blueberry muffins can be thawed at room temperature, or microwaved for 15-30 seconds straight from the freezer.

Side view of blueberry muffins on a cooling rack.
Side view of blueberry muffins on a cooling rack.

Blueberry Muffins

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!
Course Breakfast, Brunch
Cuisine American
Total Cost $3.83 recipe / $0.48 each
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 muffins
Calories 287kcal
Author Beth – Budget Bytes

Equipment

Ingredients

  • 1.5 cups all-purpose flour $0.18
  • 2 tsp baking powder $0.04
  • 3/4 tsp salt $0.04
  • 1/4 tsp cinnamon $0.02
  • 1/8 tsp nutmeg $0.02
  • 1 cup plain yogurt* $0.85
  • 1/2 cup granulated sugar $0.08
  • 4 Tbsp melted butter $0.40
  • 2 Tbsp cooking oil $0.08
  • 1 large egg $0.21
  • 1.5 tsp vanilla extract $0.42
  • 1 cup blueberries $1.33

Crumble Topping (optional)

  • 1 Tbsp melted butter $0.10
  • 2 Tbsp granulated sugar $0.02
  • 1/8 tsp cinnamon $0.02
  • 2 Tbsp all-purpose flour $0.02

Instructions

  • If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.
  • Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.
  • In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.
  • Pour the wet ingredients into the bowl of dry ingredients and stir until they're about 75% combined (there should still be pockets of dry flour throughout).
  • If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It's okay if it's lumpy, just make sure to avoid over stirring.
  • Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.
  • Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

Notes

*Use plain, not Greek-style or strained yogurt, to maintain the proper moisture balance in the muffins.

Nutrition

Serving: 1muffin | Calories: 287kcal | Carbohydrates: 39g | Protein: 5g | Fat: 13g | Sodium: 404mg | Fiber: 1g
Overhead view of blueberry muffins on a cooling rack with one torn in half.

How to Make Make Blueberry Muffins – Step by Step Photos

Crumble topping mixture in a small bowl with a spoon.

I like to make the crumble topping first, so it’s ready to go on the muffins as soon as the batter is mixed. In a small bowl, stir together 1 Tbsp melted butter with 2 Tbsp sugar and ⅛ tsp cinnamon. Then stir in 2 Tbsp all-purpose flour until the mixture looks a bit like damp sand.

muffin dry ingredients in a bowl with a whisk.

Preheat the oven to 375ºF. Add 1.5 cups all-purpose flour, 2 tsp baking powder, ¾ tsp salt, ¼ tsp cinnamon, and ⅛ tsp nutmeg to a bowl. Whisk the dry ingredients together until very well combined.

Muffin wet ingredients in a bowl with a whisk.

In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup sugar, 4 Tbsp melted butter, 2 Tbsp cooking oil, 1 large egg, and 1.5 tsp vanilla extract. Whisk until smooth.

Wet ingredients being poured into dry ingredients.

Pour the wet ingredients into the bowl of dry ingredients.

Partially stirred together muffin batter.

It’s VERY important not to overmix the muffin batter, so only stir the wet and dry ingredients together until they’re about 75% combined before adding the blueberries.

A bowl of blueberries coated in flour.

You can use either fresh or frozen blueberries. If using frozen blueberries, you’ll want to dust them with about ½ tsp of all-purpose flour before adding to the batter. This helps their color from bleeding into the batter.

Blueberries stirred into the muffin batter.

Fold 1 cup blueberries into the muffin batter, making sure to not over stir. The batter will still be lumpy, just make sure the blueberries are evenly distributed and there are no pockets of dry flour left on the bottom.

Unbaked blueberry muffins in the muffin tin topped with crumble.

Prepare a muffin tin with your preferred method (paper liners, butter, or oil–I used oil), then divide the muffin batter between eight of the wells in the tin. Top the muffin batter with the prepared crumble topping (or a pinch of granulated sugar).

Baked blueberry muffins in the muffin tin.

Bake the muffins for about 35 minutes, or until they are nicely golden brown on top. Let the muffins cool for about 5 minutes in the tin, then use a knife to loosen the edges and transfer the muffins to a wire rack to finish cooling.

Baked blueberry muffins on a wire rack surrounded by baking supplies.

These blueberry muffins are seriously SO good!!

Close up side view of an open blueberry muffin next to other baked muffins.

The post Homemade Blueberry Muffins appeared first on Budget Bytes.

Muesli

Rolled oats, dried fruit, and nuts soaked in cold milk or yogurt make Muesli a quick and refreshing meal prep breakfast for summer!

The post Muesli appeared first on Budget Bytes.

I was rummaging through my pantry the other day and noticed that I had way too many half-used bags of dried fruit and nuts, and I knew exactly what I needed to make to use up all those odds and ends. Muesli! What is Muesli? The short answer: muesli is the old-school version of overnight oats. Keep reading below for a more detailed explanation!

Originally posted 3/1/2011, Updated 5/18/2022.

A batch of muesli in a bowl with ingredients on the sides.

What is Muesli?

Muesli is a mixture of rolled oats, nuts, seeds, and fresh or dried fruit that have been soaked in milk, yogurt, or juice. This dish is attributed to a Swiss doctor, Maximilian Bircher-Benner, who fed this refreshing and filling breakfast to the patients in his hospital. For that reason, muesli often goes by the name “Bircher Muesli.”

Muesli vs. Granola

You might be asking yourself, “How is that different from granola??” While they are similar, there are distinct differences between muesli and granola. Muesli is almost like raw granola. You can turn muesli into granola by adding some sweeteners and binders, like honey or brown sugar and oil, then baking it until it becomes deliciously crunchy.

How Do You Eat Muesli?

There are a few different ways you can enjoy muesli. You can add cold milk or yogurt, stir it on up, and let it soak for just a few minutes so the oats are just barely chewy. Or, if you prefer a softer oat, you can let them soak overnight or for up to about four days. And just like the “overnight oats” that have taken the internet by storm over the past decade, muesli is a great way to meal prep your breakfast for the week.

You can also treat your muesli like little homemade instant oatmeal packets. Divide the muesli into ⅓ or ½ cup servings, place in resealable containers, then every morning add about a cup of milk and microwave for a minute or two and you have a hot bowl of oatmeal.

What Kind of Oats are Best for Muesli?

The best type of oat for muesli is, in my opinion, old-fashioned rolled oats. These oats are hearty and have a lot of texture, but still soften fairly quickly when soaked. Quick oats are very thin and delicate and will create a much mushier texture in your muesli. Steel-cut oats are very tough and will need to be soaked for several hours before they soften.

What Else Can You Put in Muesli?

Just like overnight oats, you can add so many different things to your muesli. You can add any type of dried fruit, nut, or seed to the dry mix (stored at room temperature), or once you begin soaking your muesli you can add wet or perishable ingredients, like fresh fruit or maple syrup.

Side view of a bowl of muesli with milk and a spoon.
Overhead view of a bowl full of muesli with ingredients on the sides.

Muesli

Rolled oats, dried fruit, and nuts soaked in cold milk or yogurt make Muesli a quick and refreshing meal prep breakfast for summer!
Course Breakfast
Cuisine Swiss
Total Cost $2.54 recipe / $0.32 serving
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 ½ cup each
Calories 222kcal
Author Beth – Budget Bytes

Ingredients

  • 3 cups dry old-fashioned oats $0.68
  • 1/2 cup chopped walnuts* $0.60
  • 1/2 cup dried cranberries* $0.88
  • 1/4 cup sunflower seeds* $0.25
  • 2 Tbsp brown sugar (optional) $0.08
  • 1/2 tsp cinnamon $0.05

Instructions

  • Combine the oats, cranberries, walnuts, brown sugar, and cinnamon in a bowl. Stir until evenly mixed. Store mixture in an air-tight container in a cool dry place until ready to eat.
  • To prepare the muesli, combine 1/2 cup muesli with 1/2 cup of cold milk. Let soak for 5 minutes, or up to four days in the refrigerator.

Notes

*You can use any type of dried fruit, nuts, and seeds.

Nutrition

Serving: 1Serving | Calories: 222kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Sodium: 4mg | Fiber: 4g

How to Make Muesli – Step By Step Photos

Muesli ingredients in a bowl, not stirred.

Add your oats, fruit, nuts, spices, and sweetener (optional) to a bowl. I used 3 cups old-fashioned rolled oats, ½ cup chopped walnuts, ½ cup dried cranberries, ¼ cup sunflower seeds, 2 Tbsp brown sugar, and ½ tsp cinnamon.

Muesli ingredients stirred together in the bowl.

Simply stir the ingredients together and now it’s ready to use!

Muesli in a food storage container.

You can store this mix in an air-tight container at room temperature. It will last just as long as the individual dry ingredients themselves.

Milk being poured onto a single serving bowl of muesli.

To enjoy your muesli, measure ½ cup of the dry muesli mix into a bowl. Pour ½ cup of milk (or more) over top and let sit for about five minutes (or refrigerate overnight for a softer oat).

A bowl of muesli ready to enjoy with milk.

Enjoy the muesli as is or top with your favorite fresh fruit, maple syrup, or nut butter.

Close up side view of a bowl of muesli.

The post Muesli appeared first on Budget Bytes.