![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEvUf5gkUMucqUVx37qwrToSJBGtqcyu_V0-Ixtwt34g-riFl5WJ3YGA_Q2wc1-HzTYBC05AbOjZk9JGJyNUJcM1fxBGgV8JJgliV_c2SFbJJI5-5ZX9vmK8OLNVkhMNMXgJ8EXcdxv3c/s400/Photo12020643.jpg)
Hmm. We can work with that!
I took the cornbread cubes and placed them in a 9x13 dish. I grabbed a ziplock of stale leftover muffins (very tasty, but I over-baked 'em and they were dry) and crumbled them all over the top and in between the cornbread cubes. The muffins had dried Michigan cherries in them, so that was a bonus.
Then I mixed up a few eggs, some cream, some milk, cinnamon, fresh nutmeg, and a bit of vanilla and pour it over the bread. After letting it sit for about 20 minutes I baked it uncovered till it was brown and the egginess was set.
It made for a nice baked french toast. I decided that I prolly used a bit too much egg/milk mixture and will let it be just a bit drier next time. Also, it could have used even more cinnamon, nutmeg and vanilla - who knew?
But, still...darn tasty.
I'll be making this again the next time I have left over bread.
Especially cornbread.
Yum!
Lining up to:
![](http://i1112.photobucket.com/albums/k498/Hudgens6/Buttons/ThisWeeksCravingsButton.jpg)
![](http://signatures.mylivesignature.com/54488/397/121B20B3747153F6775979861BFF0F06.png)
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1 comment:
You are so brave! I never would have tried it, but I would love to have tasted yours. I'm not adventurous in the kitchen at all, but I love your spirit. Thanks for sharing!
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--Dana