Today’s Sunday Funday Theme is all about cleaning out the fridge and/or reimagining leftovers. I usually have things pretty well planned out, so I don’t often need to do a big fridge purge before the holidays.
But then suddenly I knew just what to make…
Remember my grandma? The one who taught me how to make bread? I’ve also shared some of our family history in her Easter Bread recipe. Well, her health had been failing for some time, and at the beginning of October, at the age of 96, she left her earthly home. She was a very devout Catholic her whole life and I am comforted knowing she’s home with Jesus in heaven. I was blessed to be able to use my musical talent to sing at her funeral mass (as was her wish - she booked me to sing when I was 15 - Dude’s age now!)
Later, we had the funeral lunch and there were a lot of dinner rolls leftover. My kids loved them, so I ended up going home with a large bag of rolls - we’re talking 60+ rolls here! As in, there is no way on earth even teenage boys can eat these things before they go bad.
I ripped up three jelly roll trays worth to dry out and make bread crumbs and still had loads of rolls left. So what to do with this abundance of rolls?
Cue French Toast Bake!
This was an amazing way to use up the rolls! I initially made the French Toast for dinner, but then we ate the leftovers (which heated up beautifully) for breakfast the rest of the week!
This one is a keeper!
Clean Out the Fridge
- Leftover Pork Roast Ragu from A Day in the Life on the Farm
- Maple Sausage, Sliced Fennel, & Gouda Quiche from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Overnight Dinner Roll French Toast Bake from Amy's Cooking Adventures
- Keto Pork & Chicken Mexican Lasagna from Sneha’s Recipe
- Turkey and Cranberry Grilled Cheese Sandwich from Blogghetti
Overnight Dinner Roll French Toast Bake
Adapted from Our Best Bites
1 pound bread or leftover dinner rolls (about 15 rolls)
⅓ cup brown sugar
2 ½ cups milk
1 tablespoon vanilla extract
1 ½ teaspoon ground cinnamon
¼ teaspoon salt
¼ cup brown sugar
¼ cup flour
2 tablespoons butter
1 teaspoon ground cinnamon
Grease a 9x13-inch casserole dish with nonstick spray.
Cut the bread into chunks and place in a large bowl. Whisk together the remaining ingredients. Pour the egg mixture over the bread chunks and mix to combine.
Pour the mixture into the greased dish. Cover with foil and refrigerate overnight.
In the morning, preheat the oven to 350 degrees F.
Mix together the crumble ingredients until the butter is incorporated into the mixture. Sprinkle over the french toast. Cover with the foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes. Cut and serve.