I’m celebrating the upcoming release of

MUDDLED MATRIMONIAL MURDER

the sixth book in the Cupcake Catering Mystery series with a giveaway and
I’m sharing one of the recipes in the book for
Overnight Cranberry French Toast Casserole!

Click on the Rafflecopter link below the recipe to enter for a chance to
win your choice of one of the first five books in the series

Print limited to U.S. residents only. All others will be awarded an ebook copy.
Contest ends 4/23/2023

What it’s about:

With only two weeks left to finalize the nuptial ceremony and reception for her best friend, Brad, and a Thanksgiving feast to plan, Emory Martinez has enough to keep her busy. But when Emory and Brad stumble across the body of his former stalker, with a wedding gift marble muddler lying next to the body, it soon becomes apparent someone is intent on framing the groom before vows can be exchanged.

How did the victim locate Brad and how did she end up murdered at the scene of the impending nuptials? Was someone so desperate to stop the wedding that they’d resort to murder? Or was she killed for revenge? As the countdown to the wedding speeds by, it’ll take Emory and her family and friends to pull together to pick through the muddled clues to clear the groom’s name.

Includes recipes, like the Overnight Cranberry French Toast Casserole I’m sharing today!

Preorder at Amazon: https://bit.ly/3zL5PZm

Print

Overnight Cranberry French Toast Casserole

Serves 12

Ingredients

French Toast

• 1 pound loaf stale rustic white bread cubed into 1-inch pieces (gluten-free bread may be substituted)
• 2 cups milk whole, 2%, or almond milk
• 4 eggs
• 1/4 cup pure maple syrup
• 2 tablespoons brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1-1/2 cups fresh or frozen cranberries, divided

Topping

• 1/4 cup butter cold and cut into small pieces
• 1/4 cup brown sugar
• 1/4 cup old fashion rolled oats
• 1/4 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1 cup pecans finely chopped

Instructions

French Toast

1. Spritz a 9 x 13-inch casserole dish with cooking spray, then add the cubed bread to the dish. Set aside.
2. In a medium-sized bowl, whisk the milk, eggs, maple syrup, brown sugar, vanilla, and cinnamon together until thoroughly combined.
3. Pour the egg mixture over the cubed bread. Press the bread down into the liquid with the back of a spatula, until bread becomes partly saturated. Cover with plastic wrap and refrigerate overnight.

Topping

1. In a medium-sized mixing bowl, combine the brown sugar, rolled oats, salt, cinnamon, and pecans. Using a pastry cutter or two forks, work the cold butter into the mixture until blended. Cover with plastic wrap and store in the refrigerator until needed.

Putting it together

1. Preheat the oven to 350 degrees (F).

2. Remove the casserole from the refrigerator and stir the saturated bread to help soak up any egg mixture that may have puddled on the bottom of the dish. Stir 1 cup fresh (or frozen) cranberries into the bread mixture to combine. combine. Sprinkle the remaining 1/2 cup cranberries over the top of the casserole.

3. Scatter the topping over the casserole.
4. Bake uncovered for 35 - 45 minutes, or until edges and topping are golden. Remove from oven and allow to cool for 10 minutes before serving with additional maple syrup.

Notes:

1. If using frozen cranberries, do not defrost first.

2. Recipe may be halved and baked in an 8- x 8-inch casserole dish.

a Rafflecopter giveaway


Pin to Pinterest:

Preorder at Amazon: https://bit.ly/3zL5PZm

Share on Facebook

Tweet

Follow us

Save