Baked Spaghetti

Pasta is on our dinner menu almost every single week. We are always mixing it up, but we have our favorites. My boys love Spaghetti and Meatballs, what kid doesn’t? They also love Baked Spaghetti, especially when garlic bread is served on the sid…

Pasta is on our dinner menu almost every single week. We are always mixing it up, but we have our favorites. My boys love Spaghetti and Meatballs, what kid doesn’t? They also love Baked Spaghetti, especially when garlic bread is served on the side. It is a regular dinner at our house! This baked spaghetti…

The post Baked Spaghetti appeared first on Two Peas & Their Pod.

Pumpkin Scones

I love a GOOD scone. Strawberry, blueberry, chocolate chip, and peach scones are a few of my favorites, they are all so delicious. But during the fall months, I am all about Pumpkin Scones. The pumpkin scones are soft, moist, and spiced with the perfec…

I love a GOOD scone. Strawberry, blueberry, chocolate chip, and peach scones are a few of my favorites, they are all so delicious. But during the fall months, I am all about Pumpkin Scones. The pumpkin scones are soft, moist, and spiced with the perfect mixture of cinnamon, nutmeg, ginger, and cloves. The scones also…

The post Pumpkin Scones appeared first on Two Peas & Their Pod.

A Pancake for When I’m Too Lazy to Make Pancakes

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This month, we’re sharing sneak peeks from the Big Little Recipes cookbook, all revving up to its release on October 26 (blasts airhorn, throws confetti in the air).


The hardest part about buttermilk pancakes is standing at the stove. Dolloping, waiting, flipping, waiting, again, again, again. The good news is: If you skip a few ingredients, you can also skip this step.

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How to Whip Egg Whites for Lovely, Luscious Peaks

A French macaron without whipped egg whites would be a flat, paper-thin cookie with a gooey ganache filling. Swiss meringue frosting without the meringue would just be a regular, overly sweet buttercream. And a lemon meringue pie without the meringue w…

A French macaron without whipped egg whites would be a flat, paper-thin cookie with a gooey ganache filling. Swiss meringue frosting without the meringue would just be a regular, overly sweet buttercream. And a lemon meringue pie without the meringue would just be, well, lemon pie. Good, but not great.

Whipped egg whites are the secret to cloudlike meringues, beautiful baked goods, and sweet and savory soufflés. Soft peaks keep things light and airy, while stiff peaks bring body to meringue or frosting. But it’s easy to overwhip egg whites, resulting in a too-stiff, curd-like mess that no one wants. So what’s the trick to whipped eggs that are just right for your recipe? Ahead, we break down how much to whip the eggs based on the stiffness of the desired peaks...and a few tricks to ensure that they hold their shape.

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Monster Cookie Bars

Do you ever feel like your dessert is… watching you? Your favorite monster cookies are now in bar form! Packed with peanut butter, oatmeal, m&ms and chocolate chips, these monstrous cookie bars are most certainly eyeing your Halloween celebrations. Monster Cookies are a combination of peanut butter, oatmeal, and m&m candies. Invented in the 1970s […]

The post Monster Cookie Bars first appeared on Love and Olive Oil.

Do you ever feel like your dessert is… watching you?

Your favorite monster cookies are now in bar form! Packed with peanut butter, oatmeal, m&ms and chocolate chips, these monstrous cookie bars are most certainly eyeing your Halloween celebrations.

Monster Cookie Bars, topped with M&Ms and candy eyeballs cut into squares on a dark background

Monster Cookies are a combination of peanut butter, oatmeal, and m&m candies. Invented in the 1970s by a midwestern photographer and cub-scout leader named Dick Wesley, they were dubbed monster cookies because they are a Frankenstein-like mashup of various other cookie components, cobbled together by what happened to be on hand (in this case, peanut butter, oats and m&ms)

They don’t usually have eyes, but, we may as well go all-in on the monster theme, right?

Especially with Halloween just around the corner.

Square grid of cut Monster Cookie Bars, one tilted on its side to show cross-section

These are more than just basic chocolate chip cookies baked in a pan.

Old fashioned oats give the bars a hearty texture that, paired with the perfect amount of peanut butter, is really, really satisfying to eat. And you may not think that a mere teaspoon of honey would make a difference, but let me tell you: it certainly does (if you love peanut butter and honey sandwiches like I do, these bars will seriously satisfy).

If that wasn’t enough, they’re packed with a heaping cup of m&m candies and dark chocolate chips studded throughout, plus more on top for good measure.

(more…)

The Crispy Fried Eggs That Made Me a Better Cook

Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.
Sixteen years and seven homes in, my husband Mike’s fried eggs are a consta…


Every week in Genius Recipes—often with your help!—Food52 Founding Editor and lifelong Genius-hunter Kristen Miglore is unearthing recipes that will change the way you cook.

Sixteen years and seven homes in, my husband Mike’s fried eggs are a constant in our life—even, and especially, when life gets harder.

Read More >>

Classic Homemade Meatloaf

This classic meatloaf recipe is just like the traditional meatloaf grandma used to make. Tender and juicy with the perfect tomato glaze!

The post Classic Homemade Meatloaf appeared first on Budget Bytes.

The concept of meatloaf kind of makes me raise an eyebrow because, well, it’s a loaf of meat. But when it’s executed well it’s just so good. So filling, so cozy, and so delicious that I look forward to eating the leftovers over the next few days (hello meatloaf sandwich, I’m looking at you). This Classic Homemade Meatloaf recipe is the traditional meatloaf that we all know and love—tender, juicy, full of flavor, and with the perfectly tangy tomato glaze on top. It’s so perfect when paired with mashed potatoes and green beans. Like a plate of pure comfort!

Side view of sliced meatloaf on a platter, side dishes in the background

The Secret to Good Meatloaf

Milk. The secret to good meatloaf is milk. It sounds weird, but it makes a HUGE difference. Milk hydrates the breadcrumbs that are used as a binder in meatloaf, which keeps the loaf super moist and tender.

During the testing phase for this recipe, I made one without the milk just to see if really made a difference and I’m here to say that the difference was ENORMOUS. The meatloaf without milk was dense, a little tough, and notably drier than the meatloaf made with milk. So don’t skip it! P.S. I’m sure that non-dairy milk would have the same effect.

Loaf Pan or Baking Sheet?

There are two camps when it comes to meatloaf: baking in a loaf pan or on a baking sheet. I’m team baking sheet, but I think ultimately it’s going to boil down to personal preference. I find that loaf pans don’t allow for quite enough evaporation so the bottom can get a little soupy. Baking sheets allow for a little more evaporation, leaving the meatloaf perfectly juicy and flavorful.

But if shaping is difficult for you or you want those perfect square edges, you might prefer a loaf pan.

Two slices of meatloaf on a plate with mashed potatoes and green beans

How to Keep Meatloaf from Falling Apart

There are a couple of tricks to making a meatloaf that holds together in nice slices. Here are a few tips:

  • Use a recipe that has the right amount of binders (egg and breadcrumbs). This is essentially the glue that holds the meat together.
  • Use ground beef with a finer grind, or that has been double ground. Really coarse ground beef won’t mix as thoroughly with the binders and may crumble when sliced.
  • Mince the onion as finely as possible. Large chunks of onion will prevent the loaf from holding together as well.

What to Serve with Meatloaf

My favorite pairing for meatloaf is what I have pictured here, Mashed Potatoes and Steamed Green Beans. It’s so simple, classic, and balanced with the meatloaf and its tangy glaze. But here are some other good side dishes for meatloaf:

Overhead view of sliced meatloaf on a platter
Side view of sliced meatloaf on a platter

Classic Meatloaf

This classic meatloaf recipe is just like the traditional meatloaf grandma used to make. Tender and juicy with the perfect tomato glaze!
Total Cost $9.56 recipe / $0.96 per slice
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 slices
Calories 204kcal
Author Beth – Budget Bytes

Ingredients

Meatloaf

  • 1 large egg $0.21
  • 1/3 cup milk $0.14
  • 1 tsp Worcestershire sauce $0.02
  • 1/2 cup plain breadcrumbs $0.32
  • 1 tsp Italian seasoning $0.10
  • 1/2 tsp garlic powder $0.05
  • 1 tsp salt $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/2 cup minced onion $0.14
  • 1.5 lbs. ground beef (85/15) $8.03

Glaze

  • 1/2 cup ketchup $0.40
  • 1 Tbsp brown sugar $0.02
  • 1 Tbsp Worcestershire sauce $0.06
  • 1 tsp yellow mustard $0.03

Instructions

  • Preheat the oven to 350ºF. In a small bowl whisk together the egg, milk, and Worcestershire sauce. In a separate small bowl, stir together the breadcrumbs, Italian seasoning, garlic powder, salt, and pepper. Mince the onion.
  • Add the ground beef, egg mixture, breadcrumb mixture, and minced onion to a large bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over mixing.
  • Place the meatloaf mixture on a rimmed baking dish and shape it into a loaf that is approximately 4-inches wide, 8-inches long, and 2-inches tall.
  • In a separate small bowl, stir together the glaze ingredients (ketchup, brown sugar, Worcestershire sauce, and mustard). Spread the glaze evenly over the top and sides of the meatloaf.
  • Bake the meatloaf for 50-55 minutes, or until the internal temperature reaches 165ºF. Allow the meatloaf to rest for 5-10 minutes after baking, then slice and serve.

Nutrition

Serving: 1slice | Calories: 204kcal | Carbohydrates: 10g | Protein: 15g | Fat: 11g | Sodium: 465mg | Fiber: 1g

How to Make Classic Meatloaf – Step by Step Photos

Wet and dry ingredients for meatloaf in separate bowls

Preheat the oven to 350ºF. Start by pre-mixing some of the ingredients for the meatloaf so there will be less mixing required for the meat (overmixing the meat can make meatloaf tough). In a small bowl, whisk together ⅓ cup milk, one large egg, and 1 teaspoon Worcestershire sauce. In a separate bowl, stir together ½ cup breadcrumbs, ½ teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ tsp freshly cracked pepper, and 1 teaspoon salt.

minced onion on a cutting board

Mince about a ½ cup onion. Make sure to chop or mince the onion as finely as possible. Chunky onion can make the meatloaf fall apart more easily.

meatloaf mixture in a bowl

Add the milk mixture, breadcrumb mixture, and minced onion to 1.5 lbs. ground beef (85/15). Mix with your hands until everything is evenly combined. Avoid overmixing.

shaped meatloaf in baking dish

Place the meatloaf mixture on a rimmed baking sheet or baking dish and shape it into a loaf that is approximately 8″ long, 4″ wide, and 2″ tall.

meatloaf glaze ingredients in a bowl

Next, combine the ingredients for the glaze. Stir together ½ cup ketchup, 1 tablespoon brown sugar, 1 teaspoon yellow mustard, and 1 tablespoon Worcestershire sauce.

Glaze being spread over the meatloaf

Spread the glaze over the top and sides of the meatloaf.

baked meatloaf with a meat thermometer inside

Bake the meatloaf in the preheated 350ºF oven for 50-55 minutes, or until the internal temperature reaches 165ºF. Let the meatloaf rest for about 10 minutes before slicing and serving.

front view of a sliced meatloaf on a platter

The post Classic Homemade Meatloaf appeared first on Budget Bytes.

Cinnamon Swirl Oven Pancake

Cook all of your pancakes at once as one large oven pancake to make sure everyone gets a hot and fresh slice at the same time.

The post Cinnamon Swirl Oven Pancake appeared first on Budget Bytes.

I love pancakes, but I find the process of cooking them a little tedious and frustrating. I can only cook a few at a time in a skillet which leaves me stuck between serving everyone at different times, or serving all at once with some pancakes being a little less than fresh. So I just started cooking them as one big sliceable pancake! It’s so much easier and a lot more hands-off. With this method, the entire batch of pancake batter is cooked at one time in the oven and then it’s sliced and served like a cake. I guess you could say that it’s a literal pan-cake!

Looking for a puffy oven pancake, German pancake, or Dutch Baby Pancake? Check out my recipe for an Almond Dutch Baby with Ricotta and Jam.

A sliced cinnamon swirl oven pancake with brown sugar and maple syrup on the side

Other Pancake Topping Ideas

You don’t have to make your oven pancake “cinnamon swirl” flavor, you can add any of your usual favorite pancake add-ins. Here are some other pancake topping ideas:

  • Bananas
  • Walnuts or Pecans
  • Chocolate Chips
  • Coconut
  • Peanut Butter
  • Blueberries
  • Strawberries
  • Bacon
  • Lemon zest

Use Your Favorite Pancake Batter

The recipe below uses a very basic pancake batter, but you can use this oven method with just about any pancake batter. So feel free to try it out with your favorite recipe or even your favorite pancake mix!

Use an Oven Safe Skillet

The most important part of this recipe is that you use an oven-safe skillet. This means no plastic handles and no Teflon coating. Stainless steel or cast iron will both work. You can also do a similar oven-baking method using a sheet pan (see sheet pan pancakes).

Two slices of cinnamon swirl oven pancake on a plate with a fork and maple syrup
cinnamon swirl oven pancake with one slice on a spatula on the skillet

Cinnamon Swirl Oven Pancake

Cook all of your pancakes at once as one large oven pancake to make sure everyone gets a hot and fresh slice at the same time.
Total Cost $1.72 recipe / $0.43 serving
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4 2 slices each
Calories 305kcal
Author Beth – Budget Bytes

Ingredients

  • 1 cup all-purpose flour $0.10
  • 1.5 tsp baking powder $0.04
  • 2 Tbsp sugar $0.02
  • 1 cup milk $0.40
  • 1 large egg $0.24
  • 4 Tbsp butter*, divided $0.44
  • 1 tsp vanilla extract $0.28
  • 1/4 tsp salt $0.01
  • 1 tsp cinnamon $0.10
  • 2 tsp brown sugar $0.08

Instructions

  • Preheat the oven to 425ºF.
  • In a large bowl, combine the flour, baking powder, sugar, and salt.
  • In a separate bowl, whisk together the milk, egg, vanilla, and 2 Tbsp melted butter.
  • Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is combined (avoid over stirring). Let the batter sit for five minutes. Meanwhile, prepare the cinnamon swirl mixture.
  • Combine 1 tablespoon of melted butter with the cinnamon and brown sugar. Set the cinnamon mixture aside. This will be the cinnamon swirl in the pancake batter.
  • Add 1 tablespoon of butter to a 10" oven-safe skillet. Preheat the skillet on the stove top over medium theat until he butter starts to sizzle and foam. Use a brush to spread the melted butter all over the surface and up the sides of the skillet.
  • Pour the pancake batter into the preheated skillet. Drizzle the cinnamon mixture over the pancake batter and then drag a spoon through the surface to sort of swirl the cinnamon into the pancake batter.
  • Transfer the skillet to the fully preheated 425ºF oven and bake for about 18 minutes, or until puffed in the center and slightly golden brown on the outer edges. If you prefer a more browned top to the pancake, you can switch the oven to the broil setting and broil until the desired color has been achieved (watch closely!).
  • Slice the pancake into eight pieces and serve.

Notes

*If using unsalted butter, you may want to increase the salt in the recipe to ½ tsp.

Nutrition

Serving: 2pieces | Calories: 305kcal | Carbohydrates: 36g | Protein: 7g | Fat: 15g | Sodium: 450mg | Fiber: 1g
close up of one slice of oven pancake on a spatula

How to Make an Oven Pancake – Step by Step Photos

pancake dry ingredients in a bowl

Begin by preheating the oven to 425ºF. In a large bowl, stir together 1 cup all-purpose flour, 1.5 tsp baking powder, 2 Tbsp sugar, and 1/4 tsp salt.

whisked wet ingredients in a bowl with a whisk

In a separate bowl, whisk together 1 cup milk, 1 large egg, 2 Tbsp melted butter, and 1 tsp vanilla extract. Let the batter sit while you prepare the cinnamon swirl.

metled butter, brown sugar, and cinnamon in a bowl with a spoon

Combine 1 Tbsp melted butter, 1 tsp cinnamon, and 2 tsp brown sugar in a bowl. This will be the cinnamon swirl.

melted butter being brushed over the inside of a skillet

Add 1 Tbsp butter to a 10-inch oven-safe skillet. Heat on the stove top over medium until the butter is sizzling and foaming, then spread the butter all over the surface and up the sides of the skillet.

Pour the pancake batter into the skillet, then drizzle the cinnamon swirl over top. Gently drag a spoon through the surface to swirl the cinnamon into the batter. Transfer the skillet to the preheated 425ºF oven.

Baked cinnamon swirl oven pancake with a spatula and maple syrup on the side

Bake the pancake for about 18 minutes, or until it’s puffed in the center and slightly golden brown around the edges. If you prefer the top more browned, you can switch the oven to the broil setting for a couple of minutes (watch it closely!).

cinnamon swirl oven pancake with one slice on a spatula on the skillet

Slice the pancake into eight pieces and serve immediately.

front view of two slices of oven pancake on a plate with maple syrup and a fork

The post Cinnamon Swirl Oven Pancake appeared first on Budget Bytes.

Baked Chicken Tenders

Do you have a few easy dinner recipes that you make over and over again? We sure do! A few of our favorites include: chicken penne pasta, taco salad, chickpea curry, taquitos and these Baked Chicken Tenders. Our boys request chicken tenders almost ever…

Do you have a few easy dinner recipes that you make over and over again? We sure do! A few of our favorites include: chicken penne pasta, taco salad, chickpea curry, taquitos and these Baked Chicken Tenders. Our boys request chicken tenders almost every single week. They are a staple in our house and I…

The post Baked Chicken Tenders appeared first on Two Peas & Their Pod.

Apple Cinnamon Bread Pudding

Bread pudding, also known as French Toast Casserole, is what all your cozy weekend breakfast dreams are made of. It’s basically bread soaked in a sweet and creamy custard, then baked to perfection. The edges of the bread get deliciously crispy while the inside stays moist and custard-like. It’s so much easier than cooking individual […]

The post Apple Cinnamon Bread Pudding appeared first on Budget Bytes.

Bread pudding, also known as French Toast Casserole, is what all your cozy weekend breakfast dreams are made of. It’s basically bread soaked in a sweet and creamy custard, then baked to perfection. The edges of the bread get deliciously crispy while the inside stays moist and custard-like. It’s so much easier than cooking individual slices of French toast in a skillet, and it’s a great way to use up leftover stale or day-old bread. Win-win! So let me show you how it’s done.

Originally posted 5-5-2010, updated 9-18-2021.

Close up front view of a casserole dish full of apple cinnamon bread pudding

Is Bread Pudding for Breakfast or Dessert?

There are many, many different versions of bread pudding, some of which are downright decadent. You’ll even see it on the dessert menu in a lot of restaurants across the south (usually drenched with a delicious bourbon sauce). The version I’m presenting here is the kind I grew up eating for breakfast. It has milk instead of heavy cream, fewer eggs, and a lot less sugar. The addition of applesauce to the custard also keeps things a little lighter and more toward the breakfast end of the spectrum. All of that said, I would still consider it a sweet, special occasion type of breakfast.

What Kind of Bread to Use for Bread Pudding

It’s important to use a hearty bread for bread pudding rather than a soft white sandwich bread. Softer bread will disintegrate in the custard and won’t give you the nice toasty edges on top. Bread pudding is the perfect way to use up leftovers from your loaves of Italian bread, baguettes, or any hearty artisan loaf you may have. And if you don’t have enough leftover bread from one loaf, tear that bread into pieces, pop it into a freezer bag, and save it in the freezer for later when you do have more bread!

What Else Can I Add?

The classic apple cinnamon flavor of this bread pudding is a great base to add even more flavor. You could toss in a handful of walnuts or pecans, or maybe even some dried cranberries. If you want more texture in your bread pudding, try chopping up a fresh apple and stirring that into the mix. If you want to go more toward the dessert route, you could top your bread pudding with a cream cheese icing or caramel drizzle! 

Overhead view of a piece of bread pudding on a plate next to the casserole dish

Close up of a fork cutting into a piece of apple cinnamon bread pudding

Apple Cinnamon Bread Pudding

Apple Cinnamon Bread Pudding (also known as French Toast Casserole) is a rich and sweet breakfast treat or after-dinner dessert!
 
Total Cost $5.54 recipe / $0.92 serving
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Calories 377kcal
Author Beth - Budget Bytes

Ingredients

  • 6 cups bread pieces $1.98
  • 2 cups milk $0.80
  • 4 large eggs $0.84
  • 1.5 cups applesauce, divided $0.89
  • 1 tsp vanilla extract $0.28
  • 1/3 cup sugar $0.11
  • 1 tsp cinnamon $0.10
  • 2 Tbsp butter $0.18
  • 1/3 cup raisins (optional) $0.36

Instructions

  • Preheat the oven to 325ºF. If your bread is not already in pieces, tear or cut the bread into one-inch pieces.
  • Spread the bread pieces out on a baking sheet and bake in the preheated oven for about 10 minutes to slightly dry the bread. After baking, let the bread cool for a few minutes to allow the remaining steam to evaporate.
  • While the bread is drying in the oven, prepare the apple cinnamon custard. In a medium bowl, whisk together the milk, eggs, 1 cup of applesauce, vanilla extract, sugar, and cinnamon.
  • Transfer the par-baked bread to a large bowl, add the raisins, then pour the apple cinnamon custard over top. Stir to combine and allow the bread to soak for at least 15 minutes to absorb all of the custard.
  • Meanwhile, use 1 teaspoon of the butter to grease the inside of a two-quart casserole dish. Transfer the soaked bread to the casserole dish and spread it out evenly. Cut the remaining butter into chunks and sprinkle it over the bread pudding.
  • Bake the bread pudding for 45 minutes, or until the internal temperature reaches 160ºF.
  • After removing the bread pudding from the oven, add the remaining ½ cup applesauce in dollops on top of the bread pudding. Serve warm.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 57g | Protein: 13g | Fat: 12g | Sodium: 410mg | Fiber: 4g

Close up of a fork cutting into a piece of apple cinnamon bread pudding

How to Make Bread Pudding – Step by Step Photos

Bread being cut into squares

Preheat the oven to 325ºF. Tear your bread into one-inch pieces. You’ll need about 6 cups of torn bread.

Torn bread pieces on a baking sheet

Place the torn bread pieces on a large baking sheet and bake in the preheated 325ºF oven for about 10 minutes to dry it out. Let the bread pieces cool for a few minutes after baking. This will allow the rest of the steam to evaporate and dry the bread further. 

Custard ingredients in a bowl with a whisk

While the bread is drying, prepare the custard. In a large bowl, whisk together 2 cups milk, 4 large eggs, 1 cup applesauce, ⅓ cup sugar, 1 tsp cinnamon, and 1 tsp vanilla extract.

Custard being poured over bread and raisins in a bowl

Place the dried bread cubes in a large bowl along with ⅓ cup raisins. Pour the custard mixture over top and then give everything a stir until all of the custard has been absorbed by the bread.

Bread soaked in custard in a bowl with a spatula

Set the mixture aside and allow the bread to soak in the custard for at least 15 minutes.

Bread pudding in the casserole dish topped with butter

Use one teaspoon (out of the 2 Tbsp total) to grease the inside of a two-quart casserole dish. Transfer the bread pudding mixture to the casserole dish and spread it out evenly. Cut the remaining butter into small pieces and sprinkle them over the bread pudding.

Baked bread pudding in the dish, applesauce being added on top

Bake the bread pudding in the 325ºF oven for about 45 minutes, or until it’s brown and crispy on top and the internal temperature reaches 160ºF. After baking, spoon the remaining ½ cup applesauce over the top. 

close up side view of french toast casserole

Cut into six pieces and serve warm with a drizzle of maple syrup or a sprinkle of powdered sugar on top!

maple syrup being poured over a slice of apple cinnamon bread pudding

The post Apple Cinnamon Bread Pudding appeared first on Budget Bytes.