Overnight French Toast

1 loaf King's Hawaiian Bread (cubed)

8-9 eggs

1 1/2 cup milk (2%)

1/4 cup maple syrup

6 tbsp melted butter

1 tsp vanilla

8 oz cream cheese (cut into small cubes)

cinnamon sugar

1 pint blueberries

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle blueberries over the cream cheese, and top with remaining bread cubes.

In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes.  Press bread into liquid to make sure it is saturated.  Sprinkle with cinnamon sugar.  

Cover and refrigerate overnight.

In morning, heat oven to 350 degrees and bake uncovered for 30-35 minutes.

Granola

This is our go-to homemade granola recipe, thanks to Sue M for sharing. 
Don't skip toasting the oats!

4 cups rolled oats

1 cup flaked coconut
1 cup nuts, coarsely chopped (walnuts, toasted almonds, sunflower)
¾ cup wheat germ
½ cup honey
½ cup vegetable oil (canola)
1 tsp vanilla
8 oz dried fruit (cranberries, cherries)
1 cup raisins

Spread oats on jelly roll pan.  Toast in 350 degree oven for 10 minutes, stirring once.  Transfer oats into bowl, add coconut, nuts and wheat germ.  Combine honey, oil, and vanilla.  Drizzle over cereal mixture, blending well.  Bake at 325 degrees for 20-25 minutes until brown.  Remove from oven.  Stir in dried fruit.

Make this recipe Wheat Free!

Substitute ground flax seed for the wheat germ.  Add 1/2 cup chia seeds for good measure!