Whenever I know that we are going to be having overnight or early morning guests, I try and make sure that I get this done up ahead of time and in the fridge. That way, as soon as I wake up it can go right in the crock pot or oven and breakfast will be done before all of our guests are ready to eat. It makes a decent sized pan, but if you have a large group, you probably are going to want to double the recipe! Check out what they are saying about this recipe over at The Recipe Rebel:
“It’s something we all love and there are no fights over breakfast, lunch or dinner when this is on the table.”
Don’t expect to see any leftovers of this amazing casserole!
Ingredients
8 slices Dempster’s 12 Grains bread, cubed
4 large eggs
1 cup milk
¼ cup liquid honey
juice and zest of 2 lemons
1 tablespoons poppy seeds
Fresh berries for serving if desired
Instructions
Lightly grease a 2-4 quart slow cooker and add bread cubes.
In a medium bowl, whisk together eggs, milk, honey, lemon juice and zest, and poppy seeds. Pour over bread in slow cooker.
Cover and refrigerate for 2 hours or up to 24 hours, or cook immediately if desired.
Cook on low for 3-4 hours or high for 1.5-2 hours (OPTIONAL: bake in an 8×8″ dish at 350 degrees F for 30-40 minutes). Serve warm with fresh berries and a drizzle of honey or maple syrup if desired.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Review both oven and slow cooker directions and choose which one suits your time frame the best.
Thanks again to The Recipe Rebel for this simply tasty recipe.
