crowd

This easy, make-ahead breakfast bake is a crowdpleaser every time. It boasts all the classic cinnamon and vanilla French toast flavors, wrapped up into a family-style casserole. 

French Toast Casserole

unsalted butter

Cooking spray

(1-pound) loaf unsliced sourdough, Italian, or French (not baguette) bread

eggs

half-and-half, or 1 1/2 cups each whole milk and heavy cream

light brown sugar, divided

vanilla extract

cinnamon

kosher salt, divided

nutmeg, divided

chopped nuts (about 1/2 cup),

all-purpose flour

maple syrup

berries,

Soften the butter. Place 4 tablespoons unsalted butter on the counter to soften slightly. 

Prepare the baking dish. Coat a 9x13-inch baking dish or other 3-quart baking dish with cooking spray; set aside.

Tear the bread into bite-size pieces. Tear 1 loaf sourdough bread into bite-sized (1 to 2-inch) chunks. Arrange bread in an even layer in the prepared baking dish.

Make the custard. Whisk 8 large eggs, 3 cups half-and-half (or 1 1/2 cups whole milk and 1 1/2 cups heavy cream), 1/2 cup packed light brown sugar, 1 tablespoon vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon of the ground nutmeg together in a large bowl until smooth and combined. 

Pour custard over bread and refrigerate. Pour the custard evenly over the bread, then press the bread down slightly into the custard. Cover with plastic wrap and refrigerate overnight or up to 24 hours. Or to bake right away, let sit for 1 hour at room temperature to give the bread time to absorb the custard. 

Mix the dry ingredients for the crumble topping. Toss 2 ounces chopped nuts (about 1/2 cup), 1/4 cup all-purpose flour, remaining 1/4 cup packed light brown sugar, remaining 1/4 teaspoon ground nutmeg, and remaining 1/4 teaspoon kosher salt together in a large bowl. 

Add the butter to the crumble topping. Add the softened butter, and pinch and squeeze to incorporate the butter into the mixture until it forms moist, small clumps. Cover the crumble topping with plastic wrap and refrigerate until ready to bake.

Heat the oven to 350°F. When ready to bake, arrange a rack in the middle of the oven and heat the oven to 350°F. Take the casserole out of the refrigerator, uncover, and set aside at room temperature for 30 minutes to take the chill off while the oven heats. 

Sprinkle crumble topping over casserole and bake. Sprinkle the crumble topping evenly over the casserole. Bake until the casserole is puffed, golden brown, and set, 45 to 50 minutes. 

Cool the casserole. Remove from the oven and cool for 5 minutes before serving. Top with warm maple syrup or powdered sugar, and fresh berries.

A lip-smacking snack of sticky wings that's ideal for munching at a party or while watching a movie on the sofa

Honey-glazed chicken wings

1kg pack chicken wings

tbsp clear honey

soy sauce

sesame seeds

milliliters soured cream

buttermilk

mayonnaise

lemon juice

smoked paprika

red chillies

celery

baby carrots

Heat oven to 220C/200C fan/gas 6. Put the chicken wings in a large roasting tin. Mix the honey, soy and 1/2 tbsp sesame seeds in a bowl, then pour over the wings. Use your hands to mix and ensure all the wings are coated, then roast for 20 mins until cooked through, sticky and golden.

Meanwhile, combine the soured cream, buttermilk, mayonnaise, lemon juice and paprika. Season well, then chill until ready to serve.

When the wings are cooked, scatter over the remaining sesame seeds and the chilli. Serve with the dip, and some carrot and celery sticks for dunking.

This recipe will make about 16 walking tacos using small individual bags of Fritos corn chips. &nbsp;If you are making this for dinner, simply get a regular bag and use individual bowls. It is a great interactive family dinner!

Walking Taco Recipe

beef

onion

tomatoes

beans

garlic ((pressed

chili powder

cumin

salt

sour cream

shredded cheese

black olives (optional)

jalapenos (optional)

salsa (optional)

lettuce

Brown ground beef, onion and garlic in a skillet. Add in seasonings and cook for a couple minutes until fragrant. Stir in tomatoes and refried beans. Cook slowly until heated through and bubbly. Adjust seasonings for personal taste. &nbsp;Open individual bag of Fritos, place a couple spoons of the meat and bean mixture right inside the bag. Top with your favorite toppings and you have delicious walking tacos.

S’mores Marshmallow Cheese Ball

regular cream cheese, softened

sugar

marshmallow fluff

mini chocolate chips, divided

mini chocolate chips

marshmallow bits

graham crackers

In a large bowl use an electric mixer to blend cream cheese, sugar, marshmallow fluff, vanilla, and salt until completely smooth. Fold in 2/3 cup chocolate chips and refrigerate for 30 minutes.

On a large plate combine remaining chocolate chips with cup mini marshmallows and 1/3 cup crushed graham crackers. Roll chilled cheese into a ball. Roll in topping mixture and set on serving plate. Refrigerate until ready to serve.

Break remaining graham crackers into singles and serve alongside cheese ball for dipping.

Shakshuka with Feta is a one skillet meal like eggs in purgatory.  Eggs are poached in a spiced tomato sauce with caramelized onions and sprinkled with feta!

Shakshuka with Feta

olive oil

red bell pepper (sliced)

garlic (minced)

paprika

coriander

Salt and pepper

feta cheese (plus more for serving)

cilantro (for garnish)

Crusty bread (for serving)

Preheat oven to 375°F degrees.

Heat olive oil in a cast iron skillet over medium heat. Add the onions and peppers and cook for about 15 minutes until the onions become soft and translucent. Stir in garlic and cook for an additional minute until the garlic becomes fragrant.

Pour the tomatoes, and add cumin, paprika and coriander. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer until the tomato sauce thickens like a stew, about 10-15 minutes. Stir in the crumbled feta cheese.

Create 6 small nests in the tomato and feta sauce. Gently crack the eggs into the skillet over the tomatoes in the nests formed. Season with salt and pepper. Place the skillet in the oven to continue cooking until the eggs are set, about 8-12 minutes.

Garnish with fresh cilantro, and serve with crusty bread or pita.

https://content.jwplatform.com/videos/VXOCWKSi.mp4

Shakshuka with Feta is a one skillet meal like eggs in purgatory. Eggs are poached in a spiced tomato sauce with caramelized onions and sprinkled with feta!

Shakshuka With Feta

10-hour lamb with flatbreads

Red onions, quartered

Red peppers, quartered

Garlic bulbs, unpeeled, halved

½ kgs Lamb leg, approx. (Main)

Tbsp Oil

Tbsp Sumac powder

water

g Butter

Milk

Plain flour

tsp Caraway seed

Salt

yoghurt,

lemon

Place the onion, peppers and garlic on an oven tray. Place the lamb on top. Rub with the oil, sprinkle over the sumac and season with salt and pepper. Pour in the water.

Cover tightly with tinfoil. Place into the oven for 10 hours. Check after five (for peace of mind), then continue for the remainder of the time.

To make the flatbreads — heat the butter and milk in a small pot until the butter has melted. Place the flour, caraway and salt in a large bowl. Pour the milk into the middle and stir vigorously. Knead on a lightly floured bench for 5 minutes. Leave to sit wrapped for 20 minutes.

Divide the dough into 20 small rounds. Roll each one to 5mm thickness and 8cm diameter. Heat a little oil in a frying pan to a high heat. Cook one flatbread for 2 minutes each side until puffed and browned. Adjust the heat if need be, then continue to cook the remainder, two or three at a time.

If reheating the flatbreads, give them 2 minutes in a warm oven.

Remove the lamb from the oven, pour off the juices and reserve the cooking liquid for later. Allow to sit for 15-20 minutes before serving.

Place on a board and shred. Garnish with the oregano and lemon zest. Squeeze the garlic from the bulbs.

Serve the flatbread with lamb, peppers, garlic and a dollop of yoghurt.

This amazingly easy recipe for Banana Pudding Fluff turns the classic into an easy and delicious dish perfect for your next potluck! &nbsp;

Potluck Banana Pudding Fluff

vanilla instant pudding mix

milk

bananas

(16-ounce) container frozen whipped topping (Cool Whip), thawed

marshmallows

(11 vanilla wafers

In a large bowl, whisk together the pudding mix and milk until combined. &nbsp;Set aside to thicken. &nbsp;

Peel and slice the bananas. &nbsp;Place them in a medium bowl and toss with the lemon juice to prevent browning. &nbsp;

Fold the whipped topping into the pudding. &nbsp;Add the bananas, marshmallows, and vanilla wafers. &nbsp;Fold together. &nbsp;Serve immediately or refrigerate for a a few hours if you prefer softer cookies. &nbsp;

Top 7 crowd recipes from across the web

The most viewed crowd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

French Toast Casserole

Honey-glazed chicken wings

Walking Taco Recipe

S’mores Marshmallow Cheese Ball

Shakshuka with Feta

10-hour lamb with flatbreads

Potluck Banana Pudding Fluff

Top 7 crowd recipes from across the web

The most viewed crowd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Toast Casserole

Honey-glazed chicken wings

Walking Taco Recipe

S’mores Marshmallow Cheese Ball

Shakshuka with Feta

10-hour lamb with flatbreads

Potluck Banana Pudding Fluff

The most viewed crowd recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine