Breakfast for dinner day! We are doing French Toast Bake. I always triple the recipe so I can freeze two.
Recipe: French Toast Bake
6 slices bread broken into pieces (great way to use up stale pieces or heels that no one is eating)
8 oz cream cheese cubed
21 oz favorite fruit pie filling (we really love it with Apple, peach or cherry pie filling)
1/4 C. Maple Syrup
1 C. milk
Put foil in 8×8 pan, put bread in pan along with cream cheese cubes. Spoon in fruit pie filling. In a bowl mix the eggs, maple syrup and milk. Mix until well blended. Pour over items in pan. Bake at 350 degrees covered 30 minutes and uncovered 30 minutes.
If you want to freeze do not bake, instead cover pan with foil and place in freezer. Freeze overnight. Once frozen put in a plastic bag (should fit perfectly in a ziploc bag). When you are ready to eat it, cook as directed above.
Why I Love This Meal
Warm up a plateful of bacon that we cooked on Day 2. This is a super frugal meal which is awesome! Bonus it is in the oven long enough that I can toss it in before a piano lesson remove the foil between lessons and then it will be ready when I am done.
I am sharing a day by day plan to stock your freezer. It is a super simple set up. Each day when you make dinner you will either batch cook something or double the recipe. Then you will have dinner made plus extra items to stock your freezer. Way less stress than a full day of freezer cooking. All of these can also be made earlier in the day (what I have to do because of teaching piano lessons in the evening) so if your evenings are booked you can still have a great homemade dinner.
It works out better if you start from Day 1: Crockpot Chicken Fajitas