I think yesterday's casserole was so good that I have not been able to get it off my mind. All day yesterday I was thinking of what other delicious casseroles I can make since I currently have tons of bread and eggs in my fridge. I was originally going to make a simple french toast casserole but then at the last minute I decided I would sex it up with some chocolate. Best decision ever!
Here's the breakdown:
1 slice of bread
1/4 cup milk
1/4 tsp cinnamon
1/4 tsp cocoa powder
1/8 tsp salt
1 tbsp unsweetened cocoa powder
1 tsp chocolate chips
Chocolate Hazelnut Crunch Spread
Serving Size: 1
Coat an oven safe bowl with butter or cooking spray. In a separate bowl, combine egg, milk, cinnamon, salt, and unsweetened cocoa powder. Carefully mix together until a frothy consistency is reached. (Warning! This may get a bit messy. I did this over the sink for easy cleanup.) Either chop or tear the bread into chunks and place on the bottom of the oven safe bowl. Pour the egg/milk mixture over the bread chunks. Sprinkle a few chocolate chips on top. Cover with plastic wrap and let it sit overnight.
In the morning, preheat the oven to 375*. Remove the bowl from the fridge and uncover the plastic wrap. Bake for about 25 minutes or until the casserole is firm in the center. If it jiggles like Jello, continue to let it bake for a few more minutes. When the casserole is ready, add any desired toppings and serve immediately.
|My toppings of choice. Yum!|
Breakfast is served!