Breakfast!

 I think we have nailed it! Krysten Idell's idea to have breakfast casseroles hit the target. On the last breakfast with breakfast burritos, the prep took too long, the clean up was ongoing, and the food was cold anyway. But the casseroles all arrived hot. The fact that some of the missionaries were 45 minutes late does not mitigate that fact that our end of the breakfast was just right. We will probably do this again. Potato cheese regular breakfast casseroles and Krysten's French Toast casserole - so yummy!

I like the ties!

Seconds anyone?

Mission Leaders with their missionaries. President and Sister Young

Krysten Idell French Toast Casserole

!/2 loaf of French Bread (about 8 oz) cut into cubes

1/2 Cup butter

1 cup packed brown sugar

6 eggs

2 cups milk

2 teaspoons vanilla extract

2 teaspoons cinnamon (divided)

1 Tablespoon brown sugar, for topping

powdered sugar for topping (optional)

Instructions:

Preheat oven to 425 degrees.  Butter a 9x13  inch baking pan and set aside.

In a small sauce pan, melt butter over medium heat. Once butter has melted, stir in brown sugar until dissolved and mixture is smooth. Pour mixture into the bottom of a 9x13 pan spread evenly.

Add bread cubes to the pan, spreading over the top of the brown sugar/butter mixture.

4. In a medium sized bowl, whisk together the eggs, milk, vanilla, and 1 tsp of the cinnamon. Pour egg mixture over the top of the bread cubes, insuring that all pieces of bread are saturated. Sprinkle with remaining 1 teaspoon of cinnamon and 1 tablespoon of brown sugar.

Bake in preheated oven for 25-30 minutes until top is golden brown. Remove from oven and sprinkle with powdered sugar if desired. Enjoy!