Baked French Toast Casserole is the Best Make-Ahead Brunch | Today's Special

[@cortexion4128]

Recipe: • ¾ c brown sugar • 1 T cinnamon • ½ T nutmeg • 1/8 t salt • 18 slices Martin’s potato bread (potato bread is crucial) • ~4 T melted butter • 2.5 c whole milk • 6 eggs • ~3 T confectioners sugar • Maple syrup 1. Preheat oven to 350 F 2. Grease a 13 x 9 baking dish. 3. Combine spice mixture (brown sugar, cinnamon, nutmeg, salt) 4. Add 3 T spice mixture onto dish and spread around. 5. Place 6 slices of bread in a single layer in the dish. 6. Add 3 T spice mixture. 7. Brush with 1 T melted butter. 8. Continue to add 3 T spice mixture, 6 slices of bread and 1 T butter in layers. Just use butter on the top layer for now, but save 1 more round of spice mixture. 9. Stir custard together to blend. 10. Pour custard over the bread slowly. 11. (Optional) Cover and place in fridge if making ahead. 12. Sprinkle remaining spice mixture on top. 13. Place in middle oven rack for 30 mins until slightly puffed. 14. Brush last bit of butter on top. 15. Let it sit for 15 mins to cool. 16. Dust with confectioner’s sugar. 17. Serve and top with maple syrup.

[@MrsBilla-nu8qb]

I really appreciate having the recipe. I had everything except the amount of cinnamon and nutmeg. The problem is those amounts are WAY too much. You have them listed as tablespoon and 1/2 tablespoon. I think maybe they were supposed to be teaspoon and 1/2 teaspoon. It’s interesting that these were the only things left from her directions, but if you go to the website you pay. That was disappointing.

[@daughteroftheking2979]

She did have the ingredients and recipe for it the description box before PLUS the link to her website that use to be free. But now you have to sign up for classes. Good thing I took screenshots before she locked it all up. Glad to see someone is kind enough to put it up for us because I accidentally trashed the cooking method screenshot. :) Thank you.

[@kittyfeline6857]

😊

[@doryblue1]

Thx for capturing everything Nd making life easier for all of us!

[@pianodjr]

1/2 T of nutmeg is way too much. It was probably 1/2 tsp.

[@candicebeebe6688]

I'm making this Saturday. Getting sick on Sunday, sending every body out of the house. And eating all of it myself. This will be my fall vacation.

[@brendasmiley6128]

That sounds lovely! I believe I'll try that😂.

[@charlieoscar2339]

I think you started something with this idea!

[@kyibobpeb]

Great plan! Enjoy!

[@brendafain9962]

Soooo funny.

[@johnbartholf777]

I love the recipe, but watching it just once, I already came up with three things to improve the procedure. 1) brush the butter on the bread, THEN add the sugar/spice mixture between layers. 2) whisk the eggs together in the glass measuring cup, THEN add the milk and stir. That way you don't risk slopping the milk or having giant globs of unmixed yolks. 3) I'd add 1/4 of the egg and milk mixture onto each layer of bread as it is put down. Then add the remaining half on top and pressing it down to make sure the top has soaked in enough. Can't wait to try it!

[@SteveGrin]

You picked up the same things I did, I might even do two additional things - dissolve the sugar in the milk and use stale toasted bread. And I bet those almonds will toast just fine when you bake it.

[@johnbartholf777]

@@SteveGrin Good idea. And here's a thought... what about split, toasted croissants instead of bread?

[@SteveGrin]

@@johnbartholf777 sounds awesome

[@nancybarnett2832]

I always add vanilla when I make French toast.

[@OneWildTurkey]

One more recommendation - use an oil sprayer for the butter, it wouldn't matter which went first.

[@mjr8550]

Made this recipe Xmas morning a couple years ago. Yes, it is as good as it looks!

[@judyf6220]

I usually don't like French Toast but this looks amazing! My mouth s watering!

[@marybrady2220]

I be adding bourbon and vanilla!

[@joecardone3039]

Hello..... Mary, how are you doing

[@1LORENAMONGE]

Great idea. I will attempt to do the same, but as a sauce or syrup to serve them with. 🤞🏽

[@kms5306]

You mmmmm Meeeee!!

[@lindarytell3195]

I love this recipe…I have made it three times.. my daughters favorite !!! My whole family loves it!!! Thank you for sharing this with us… it truly is absolutely delicious!! 💕🌸💕🌷❤️❤️

[@leapintothewild]

Don't let the specific bread choice fool you -- I used a 2-day old loaf of my homemade white bread and it turned out perfect! I also added a tablespoon of my homemade vanilla to the custard, some chopped pecans in between the layers instead of almonds on top, stuck it in the fridge overnight and cooked the next morning -- it was scrumptious. (And if you have bits and pieces of mixed bread left in the pantry, use it! Just eyeball that it adds up to about a loaf. You can even chop it into large cubes instead of slices. As long as it cooks through the middle, you really can't go wrong.)

[@DogGran]

Thank you!

[@pepeboy234]

This would go perfectly with fresh grilled breakfast sausages, fresh squeezed orange juice and some hot coffee!

[@kimberlysinclair557]

That's exactly what I was thinking when I watched the video!

[@tracilorenz1082]

This recipes makes me want to plan a family brunch! A single person can also eat one portion of this six days in a row also.

[@leapintothewild]

Nah. Cut recipe in half! There are only two of us, and this is what I did to make it in a square cake pan. Made 4 servings, perfect with a side of bacon! 🙂

[@LifeIsMessyImLearningAsIGrow]

Who doesn’t love a good brunch! I’m a big fan. I am actually planning one for this weekend and I think I’m gonna try out this recipe. I just love learning from talented creators like you. Your channel has so much to offer. I make cooking videos too.

[@david_reynolds3660]

One of the absolute best cooks dad America’s test kitchen has issue! In the ideas you come up with a doable and enjoyable

[@candiedisilvio9596]

Anyone else wondering were the vanilla is?

[@PureMI-008]

A must!!

[@blueberryblues3365]

Or orange liqueur?

[@Northerngulf]

Or whipped cream?

[@nicolew6904]

Yep!

[@brendafain9962]

I love her recipes. My husband loves her recipes, and my work husband loves her recipes. Thanks Ash. 😉

[@joecardone3039]

Hello..... Brenda, how are you doing????

[@Mrantwan324]

I am going to make this for Christmas breakfast.... Stunning French toast recipe

[@jakespede8522]

Great JoB!!

[@kathybennett8718]

I made it this morning for a friend for our breakfast. It was over the top delicious!!! 😋

[@morningwoodfarms713]

OMG, EPIC!!! Perfect holiday brunch recipe!! Thanks!!!😍👑💞

[@Kiki-vg9sz]

Made it, loved it! Soooo good! My favorite breakfast!!

[@gyozakeynsianism]

This one looks awesome. It'll be my first French toast casserole. Thank you!

[@chrisharrison5126]

Oh, so definitely will try this.

[@applewalton1751]

This French toast casserole looks scrumptious and zI think I’ lol try it. Thank you Ashley. 😌

[@janetmoore1124]

This looks to be the kind of French Toast I enjoy, not soggy with custard and with a crusty top, edges. Looking forward to trying it!

[@dawnmichelle4403]

I think I'll try this, but I plan on adding some vanilla to the egg mixture.

[@markalancirino]

I also like to add vanilla and a splash of orange juice, to give it bit of a tang. No one complains when Uncle Marky makes the french toast!

[@jillengel4124]

I use vanilla too. Sometimes Grand Marnier.

[@dchenkin02]

I use both nutmeg and mace, the outside of the nutmeg when I make french toast, pancakes, or waffles.

[@giselebeau4998]

Made this for Thanksgiving (Canadian) brunch… it was super yummy and not complicated… for sure, as you said, not time consuming at all!

[@stooge81]

1:02 My dream is to be the inventor of a tablespoon measure that fits into the mouth of a supermarket spice jar. I fear I will never realize this dream.

[@jmcmurrah]

I found a set at Lee Valley Tools here in Toronto - game changer.

[@Bleuxman]

They all ready exist. You can Wake up now and stop dreaming.

[@cynthiakeller5954]

@@sandrah7512 This brand doesn't stack/nest, rusts easy and is made in chi na

[@MindyTunnell]

Buy a food scale and measure in grams. Saves dishes that way, too.

[@leapintothewild]

King Arthur makes a rectangular set specifically for that purpose. See their website.

[@34jared]

Okay, BUT ... you're telling me you work for America's Test Kitchen, and can't figure out how to decrease the ingredients by 10 % to avoid buying another loaf of bread? Ask Jack.

[@gabrielmunoz987]

I need to try this! Looks amazing!

[@zoubtube]

I had a "Twilight French Toast (Baked French Bread Soaked in CRÈME BRULEE SAUCE, fresh berries and raspberry melba) at a restaurant called "Anna's house" in Grand haven MI two weeks ago. 6 of us found it absolutely outstanding. You should try and replicate it on cook's country. Their lemon "Poppy seed crepes are outstanding as well.

[@tamaramorton8812]

Sounds incredible. 👍🏼

[@josiecat8080]

@@tamaramorton8812 t wss

[@josiecat8080]

Lmhhara

[@JustAThought155]

Once I see Martin’s potato bread, I KNOW that recipe is YUMMY!!! That is my FAVORITE bread!!! Sadly, I can’t eat the treat being made: health issues; but it certainly looks lovely!

[@crimsonfancy]

Martin Potato Bread is the #1 imo. I'm in the south and we don't have access where I am as much as I would like but I certainly know Martin's in a winner. Burger buns, if I could access, would be my go-to.

[@JustAThought155]

@@crimsonfancy, I agree! Their hot dog buns are my absolute favorite!!!

[@brendafain9962]

@@JustAThought155 Agree. My 86 year old mother loves the hoagie rolls. My husband loves the buns.

[@mirnarodriguez-mojica3459]

I was worried it would be too dry but it was deliciously! Took it to the church ladies breakfast and was gone! The other French toast casseroles were too soggy but they were good too! It all depends how you like it!

[@georgez234]

More Ashley, please!

[@luisalbertocastro5940]

Dear Miss Ashley M. Thank you for share this enriched and delicious recipe.

[@Dathan]

This looks a bit dry? I like my French toast wet/under cooked? Thanks for sharing your talent!

[@sandystamps8077]

Pecans would be yummy too!

[@joecardone3039]

Hello.... pecan, how are you doing

[@purplehearts1251]

Made this today, it came out great, thank You! Merry Christmas to everyone! 😁🎄🎁🎁🎁

[@dwightmansburden7722]

This looks phenomenal

[@lauriebertrand9319]

Looks amazing! Can’t wait to make this! Thank you for sharing 😀

[@joeg2964]

I must try this!

[@chrisandersen5635]

Mmmm, sticky buns AND french toast? Happy morning to you!! 😋

[@scottburbridge3170]

i'll make it all vegan; looks sooo good.

[@jwillisbarrie]

Thank you for taking the time to add actual captions for the Deaf

[@glendaharding4884]

Yum!!

[@raynorman5751]

Grind fresh cinnamon sticks in your spice grinder. Micro plane fresh nutmeg. The flavor is “POW”

[@jessicavalentine2689]

"Sprinkle over the top, because it's over the top". Very nice, Ashley 😅

[@MelKFitz]

Thank you for a new breakfast Idea :) I love that you can make it ahead of time :)

[@joecardone3039]

Hello

[@jessicavalentine2689]

Over the top 😆

[@DearHenryA]

Breakfast for dinner.

[@sharonoconnell7914]

I am making this for Christmas brunch, but was unable to find potato bread. Instead, I am using day old texas toast. Hoping and praying it doesn't turn out soggy🙏😬 Merry Christmas and blessings from Massachusetts 🌲🌲🌲🌲

[@pushpak]

I wonder if stale bread would keep other breads from disintegrating? I love using Challah for French Toast and I put it out a day or two prior to using it so it will get stale.

[@nicolew6904]

I prefer day old bread too. It just holds up better.

[@cliffwood7386]

An interesting point! I know that when I've seen other people make French toast (maybe even ATK ) they mention that you might prefer to dry your bread in a low oven rather than let it get stale. That's because when bread goes stale, it's because the starch in it gets hard - it takes a lot longer for it to actually lose moisture, since it gets "locked in" by the hard starch. The dry bread soaks up the custard better, and it doesn't get that tough exterior that can happen sometimes. But, in this case, you're worried about the bread falling apart, so maybe that hard starch would be a benefit! Let it keep some structure during the soak. Good suggestion!

[@crimsonfancy]

For bread pudding and similar, day old is best imo. In South Louisiana we use a unique style of French bread that is airy and disintegrates but it also holds up in the custard just enough for recipes like this. The brands to find are Leidenheimer, ZIP, or similar ultra-light "french bread" that is the absolute key for an authentic poor-boy sandwich / Po-Boy. A restaurateur would receive this bread daily or could be held for a next day in the fridge to receive every other day. We use this product for bread puddin'(g) and french toast / pain perdu. There is no substitute ever for the poboy sandwich and would never substitute anything else "here" for French toast etc. Must be true Louisiana french bread where I live and it makes sense when we compare side by side to any alternate. I can expound if anyone is curious. I promise, it's a staple of true Louisiana / New Orleans cuisine and there is absolutely no substitute.

[@patriciabajcer8930]

I know this is hard to believe But I used Walmart’s ‘Breadlover Bread’ One of their budget brands and got ZERO disintegration of any bread. Part of it came from a loaf starting to turn stale And the rest from a fresh loaf and it was perfect

[@dchenkin02]

America's Test Kitchen did an experiment; stale bread and oven dried bread have different levels of moisture.

[@jimmystetler2572]

Heavens to Murgatroyd that looks good!

[@orionsector]

YES!!!

[@sadiqmohamed681]

Interesting! I've always known this in the UK as Bread Pudding.

[@chrisharland5547]

We need a video on how to store cheese

[@jeffburtonnottheracecardriver]

I had some old hotdog/hamburger buns; made a custard, baked them in a casserole dish like this - turned out so yummy! Pain perdu, Fr.

[@chriske6795]

Okay, this will happen Friday night. We are planning IHoP @ home night. Thanks!

[@jullesadams1398]

My God.... That looks just amazing!!! Thank you guys so much for making us part of your kitchens. What an honor...

[@debgray4576]

Can the bread be cubed in place of whole slices. I am making one for Church.

[@confusedwhale]

1/3 cup brown sugar Cinnamon Nutmeg 1/8 tsp Salt 18 slides of Potato bread Butter 2 1/2 cups milk 6 eggs 350° for 30 minutes

[@elizabethshaw734]

Dark brown sugar right now which I was going to buy and put away for my holiday baking is upwards of $10 per pound Plus! Regular brown sugar is not as costly but it would be cheaper for me to buy molasses and make my own dark brown sugar which is what I plan on doing and it's a good thing I'm from Maine where we know how to do that. I don't need to look up a recipe! :-)

[@cynthiakeller5954]

Wish my husband understood what brown sugar is made of. (Us Texas girls know about those kinda things too, lol!:) He refuses to blend molasses with sugar. I think he thinks brown sugar is made by sugar fairies in a tree somewhere, lol!

[@leapintothewild]

Tennesseeans know this, too. 😐 It's not a location thing, it's a knowledge thing.

[@twosocks1976]

I have always been turned off to casseroles like this because there has been way too much egg or too much bread without enough custard. So what landed on my plate just wasn't all that appealing. But as I have often told myself over the years, if anybody can make it right, it's 80k. I am definitely going to give this a try the next time we have company to feed for breakfast. Thanks for putting this up.

[@twosocks1976]

@#Shorts stop trolling me.

[@injunsun]

So... bread pudding, without tearing the bread? P.S. JustEgg, the Vegan substitute, will work perfectly with this. Or just sub in Soymilk. And a hearty multigrain bread, much healthier than potato bread, works as well. Vegan butter exists as well. Nobody needs the powdered sugar. Just add the real maple syrup to the custard.

[@fullyvictorious]

Great

[@xghram]

4:01 she cracks an egg into the bowl, and doesn’t even look to see if any egg shell fell in. Gave me anxiety, but she’s a pro.

[@johnbolyard8918]

Brush the bread with butter first before putting the sugar on. Also don’t crack your egg on the edge of any surface. Always on a flat table. The outside of the shell is the dirtiest part!

[@patriciabajcer8930]

I made this yesterday and followed your suggestions. Perfect!

[@chrisandersen5635]

Chef Pëpin talks about this all the time.

[@carolpeterson6756]

I would definitely use more custard filling. 🤔

[@denisedavies5859]

I agree. I think it looks dry

[@jusssayin480]

That would make it too eggy.

[@PaulCollegio]

So, i make a cannoli creme with fresh ricotta and spread it between tge layers, and call it French Toast Lasagne. Always a big hit...

[@Harmonikdiskorde]

Was going to say that this is a lot like bread lasagna! Great minds think alike.

[@arthurboehm]

"And I'm going to make a custard that will absolutely blow your mind." By all means, do! It's been far too long since my mind's been blown by a custard....

[@sharonmurillo-black9179]

What is the brand of potato bread? I never see that at my grocery store.

[@captainmarino99]

Martin's

[@watermain48]

I would have had to slather that with butter before digging in...

[@365recipecooking]

Je suis toujours envie French Toast. J'ai mangé tout les jours. C'est vraiment Délicieux. 😍👉👌👍🙏😋

[@mrscms831]

I dont know how you all dont weigh 300 lbs over there. I have always loved your program and recipes, but cant watch them as I want to make them all. And yet, here I am, cant help myself, french toast, here I come!

[@nancytaylor7787]

Tried the recipe link, but it's asking me to log in??

[@bethbilous4720]

Pan brand please i need to buy that pan.

[@getoffmydarnlawn]

There's a link to a red version in the description above, it is a beautiful pan.

[@cynthiakeller5954]

The pan you see is made in chi na, $75. There are so many US, EU lasagna pans that are a better price and I am confident on materials used and more important, the quality of US/EU products. They will ship to you very quick, some have no shipping fees. Here is a quick rundown of what is out there: Henri Emile, red/white, France is $65. Also makes in all red inside and out for $55 (I have this one, fabulous red color). Pleasant Hill Grain, red/white, US $52. Fiestaware, red/white, US $60, US and EU makes beautiful ceramic lasagna pans for less. Corning, gray, white/blue trim, french white, US $18-30. Taste of Home, gray/white, US $45 (I also bought this one, very pretty, very modern color, nice pattern, good handles), Anchor Hocking, US makes a gorgeous lasagna pan "Laurel Embossed Rosewater" for $22. That one in particular makes a pretty cake pan. You can get those ones in the big box stores. Please support and feed your countrymen.

[@joecardone3039]

Hello.....Beth, how are you doing

[@bethbilous4720]

@@joecardone3039 Fine and dandy and you?

[@Karim-ik5ij]

Good job testing without syrup first. I hate it when people immediately drench their food with the sauce or syrup before tasting it bare.

[@joyfuller6641]

Did anyone get the measurement for the cinnamon and the nutmeg? I'm thinking it looked like 1 tablespoon cinnamon and 1 teaspoon nutmeg?

[@qoqopepper]

French toast casserole by any other name or recipe variation is basically bread pudding right🤔?

[@donfrost9457]

I was thinking the same thing. A brunch bread pudding! (;

[@getoffmydarnlawn]

French toast casserole is _sliced_ bread in an egg custard, bread pudding is _torn_ bread in an egg custard. Not even in the same universe. :)

[@Cyrribrae]

@@getoffmydarnlawn lol fair enough

[@qoqopepper]

@@getoffmydarnlawn “by any other name or RECIPE VARIATION” of the same basic ingredients?🤷🏽‍♀️ At best a bread pudding deconstructed

[@cynthiakeller5954]

Idk, my mom's bread pudding didn't have eggs but did have cheddar cheese and raisins.

[@genericallyaccepted]

I want to add some bananas

[@tamaramorton8812]

It looks a little dry, for me. I love the idea, though, and thanks for sharing it. I might add 50% more of the liquid mixture.

[@Caramelgreeneyes]

I agree this is just bread pudding, sadly it’s not my favorite

[@joecardone3039]

Hello.... Claudia, how are you doing

[@niagargoyle]

I tried this recipe for a brunch potluck, and it came out soggier than in the video; it was about the texture of flan. It was still delicious, but I was hoping for something closer to what is seen in the video and pictures.

[@brendafain9962]

Sorry to hear that Mark. Usually her recipes turn out exactly how they look on camera. Unfortunately, I don't have a lot of French toast lovers in the family, otherwise I would have made them to see how they turned out. I can't try them. Severe egg allergy. We'll move on to the next recipe. God bless.

[@niagargoyle]

I have a few ideas on what might have happened. I used a clear baking dish instead of opaque. I used extra large eggs instead of large. I did the prepare ahead method, so it was a very cold dish. I used a friend’s oven, which might not have been exactly 350°. I added a teaspoon of vanilla extract. And I used a freshly bought loaf of bread rather than a drier, day-old or lightly toasted loaf. I don’t know enough about food science to know which (or if any) of those factors would add moisture or prevent setting.

[@janedoe805]

Hi Ashley, I absolutely love watching you on ATK, you’re such a joyful person! I like the idea of “Make - Ahead” meals especially, when I have company a.k.a. my Grandkids... Every member of my family dislikes Martin’s Potato Bread. What can l say? I prefer making my French Toast Casserole with Challah Bread. You’re absolutely right though usually Challah Bread will disintegrate if you try to make it into a casserole! However, I fix that problem over 35 years ago... I place all the sliced Challah Bread on sheet-pans and slightly toast them first. (Or you can sliced it and leave it on the counter for 12 hours, so it’s slightly stale.) Unfortunately, you can’t make my recipe the night before. It’s definitely a make and bake immediately kinda recipe! But, that’s alright because, I’m usually up 2 to 3 hours ahead of everyone else anyway. Setting the table and frying several pounds of Bacon! P.S. I have to hide the bacon from everybody until, we’re sitting at the table... It just disappears sometimes faster than I can fry it up! 🤫 👵🏻🥓🥓🥓🥓🥓🥓🥓

[@nancybarnett2832]

No vanilla?

[@ThatGuy-ot9uv]

Why would you use the heels? You have two whole loaves.

[@MindyTunnell]

Heels are bread too.

[@ThatGuy-ot9uv]

@@MindyTunnell Barely. ;-)

[@AunHasanAli]

why didn’t you put vanilla in the custard?

[@lorettacali10370]

I was thinking I could make this when my kids come home but.....I realized I caught my oven on fire! So sad 😢

[@genericallyaccepted]

Wow that blows! What happened?

[@Cyrribrae]

Oh o.o wow

[@malkahbatyisrael290]

Awww NOOO😞😢

[@gyozakeynsianism]

I hope no one was hurt, and I hope you get everything fixed soon. I would hate to not have a working oven!

[@lorettacali10370]

@@genericallyaccepted I had stuff stored in there and I turned on the wrong oven and it caught fire. I no longer store extra pans in my 2nd oven.

[@patriciabajcer8930]

I have two comments: 1 good 1 Not as good Good comment: I love this recipe- It’s sweet without being too sweet Without doing anything to it Yet Maple Syrup, Fruit Syrup or even the Butter syrup commonly sold today ALL enhance it. . . A light sprinkling of fruit. . . We like strawberries and blueberries. . . Or even a light sprinkling of powdered sugar. Close to perfect flavor wise. Not so Good Comment: I am 75 and have developed an eating disorder. If I snack on the tiniest bit of dinner before It is served-I lose my appetite completely. This recipe is made in piles of 3 pieces of bread And it is just too much for me. If my SIL is making French Toast for Sunday. . . (Which he is excellent at) The most I can eat is one piece And this recipe-as delicious as it is- Provides too much bread. I usually cut a pile in half and then eat on the stairs And sneak the leftover from my 1/2 serving to our dogs.I’m going to see tonight if I can just tear The bread into the pieces so many other recipes Call for but use the remainder of the ingredients To see how well they cook up. Nonetheless. . .i love the original recipe that She created.

[@mayanksingh.b2.307]

Next time please try cobbler

[@milleripaman]

Can I make this 48 hours ahead? I'm picking up a friend at the airport and then staying overnight.

[@KIMNEE123]

Why no vanilla extract or bean?

[@tamugray2650]

why not brush butter then sugar or spice then drizzle butter. this video could be half as long.

[@MindyTunnell]

From the amount of comments here stating that vanilla needs to be added, I don't know that I'd take this channel seriously. Who doesn't use vanilla in their French toast? 🤔

[@thihal123]

Looks good, but I’ll skip the confectioner’s sugar. No need for so much sweet

[@t.martin3179]

Seriously! The confectioner's sugar dusting on everything is unnecessary.

[@PrincessBrian777]

I'm not going to lie this is a very lovely recipe ✨💛💙💛✨💘

[@mmb4427]

No vanilla extract??

[@foulballhitter2959]

Ashley is adorable. Always makes me think of Frieda from Peanuts. "Naturally curly hair."

[@smiley00]

Recipe is behind a paywall

[@sararamos3903]

If I place right into the oven straight out of the fridge I’m scared my glass pan will crack.

[@davidcibrian548]

AKA bread pudding

[@barbaracholak5204]

ATK Morning 🤗 Salutations 😋