Why “Lazy”? It’s usually how I feel the next day after a party the night before. While grabbing milk for my coffee and wondering what to eat and feed this hangover, I found leftover baguette from last night’s wine extravaganza. There was about a loaf and a half left (I used it to accompany my spinach dip last night). You can also use french bread.
Ingredients: 1 to 2 loaves baguette. 3 eggs. 1/3 cup milk. 2 pinches salt. 1 stick melted butter. 1 tsp. vanilla. 2 tbsp. cinnamon (Quantity on the following depends on how much you want) – Craisins or raisins, sliced almonds and maple syrup.
Prep: I used a 9X13 pan. Melted the butter and spread it on the bottom and sides of the pan, then chilled the pan in the refrigerator while I sliced the bread 1/2 inch thick and set that aside. In a bowl, beat the eggs then add the milk, salt, vanilla and 1 tbsp. cinnamon. Get the pan out of the refrigerator and assemble. In a honeycomb pattern (see picture) place the sliced bread in the pan. Pour the egg mix evenly over the bread. Sprinkle craisins (or raisins) and sliced almonds in desired amount. Sprinkle 1 tbsp. cinnamon over everything.
Cook: Set oven to 400 degrees, pre-heat. Place pan in the center (Center of the rack, set in the middle). Cooking time 20 to 25 minutes.
Serve: As soon as you take the pan out of the oven, drizzle maple syrup in desired amount then serve. My family is casual when it comes to eating so I just put the pan on the table for everyone to serve themselves. I also leave out the cinnamon and maple syrup – the husband usually likes to add more of that stuff.
Sometimes you want to get creative but have no time to do everything from scratch. I have several “semi home-made” methods with store-bought roasted chicken. Here’s what I did with it today.
My daughter and I would play “Top Chef” at home. She would pull ingredients from the refrigerator and the pantry, then I have 30 minutes to come up with a meal… not just a dish, but a whole meal.
Unlike Top Chef, my ingredients are pretty normal. I don’t normally have eel, black licorice or exotic mushrooms around the kitchen. Today, she pulled these ingredients, along with some left overs from the roasted chicken we had the other day.
For those who don’t know my food blogging style, I am not as detailed as a real food blogger. I just slap things together most of the time but feel free to ask me anything if you need more detail. The ingredients are, corn bread mix, 2 cans of chili, 2 tbsp steak sauce, 4 tbsp bbq sauce, Baja mix veggies and roasted chicken (I normally get the herb flavored roast, but you can choose any type that will go with the sides). Let’s get started!
- Cook the corn bread following the package instructions, but add 1 cup of the Baja mix veggies for every 7 oz bag of corn bread mix.
- Follow heating instructions of chili, adding the steak sauce and bbq sauce – depending on how you like your chili, adjust the amounts of steak sauce and bbq sauce you add.
- Heat up your roasted chicken in the oven, microwave or pan.
- Plate it up.
My favorite was how the corn bread turned out. That was a pleasant surprise and that I was done plating under 30 minutes! Have fun with it if you try this! Happy cooking.
For this recipe,
No Low fat/sugar free substitutions 2 sticks butter 1 cup white sugar 1 can evaporated milk 4 eggs 16 OZ sour cream (1 tub) 1 package each – Marie Calender’s corn bread mix and Krusteaz corn bread mix 2 cans whole kernel corn drained 2 cans cream style corn. See below for dip ingredients.
To prepare: Soften butter, mix sugar in until syrup like then add everything else one at a time in the order listed above – while hand mixing. Mix until somewhat like a brownie mix – a little softer than brownie mix. Pour into two 9X13 greased pan. Pre-heat oven at 325 – cook for 50-60 minutes or until set and lightly browned.
For corn bread dip: mix some whipped salted butter and add honey until it is sweet & buttery enough for you.
For chili dipping corn bread: Reduce the above ingredients to 1 can whole kernel corn & 1 can cream style corn. But you can keep it at 2 cans each if you want your cornbread packed and filling. This recipe is very forgiving… just have fun with it. To the batter, add 1/2 cup red pimento, 1/2 cup green chili (Ortega mild), 1/2 cup chopped yellow cheddar (to the size of half a raisin). mix all by hand. Cooking time may be 55-65 minutes. Right before serving, sprinkle some finely grated cheddar on top, put back in oven until cheese is slightly browned & melted.
1 cup white sugar
½ cup butter
1½ cups flour
1 tsp baking soda
1 tsp salt
Cream sugar and butter then add eggs and fruit. Beat until blended. Add dry ingredients and bake in a greased loaf pan at 350 for 55-60 min. You can add nuts or craisins. If you do, mix a cup of your favorite nuts and raisin mixture. Sprinkle on top of the batter before baking.
Ingredients: One loaf sour dough bread thinly sliced (But you can try this on any bread. Ciabatta works too). 4 cups shredded cheese (Four cheese blend, Mexican blend or pizza blend). 1/4 cup crushed garlic (not chopped). 1 stick of softened/room temperature unsalted butter. 1/4 cup mayonnaise. 1/4 cup ranch dressing. 2 tbsp chopped parsley. Mix cheese, garlic, butter, mayo and ranch dressing. Spread generously on each slice of bread. Sprinkle parsley then bake at 450 for 3-5 minutes (Until cheese is melted and bread edges are golden brown) on top rack.
1 loaf French bread 3 eggs 3 tablespoon sugar 1 teaspoon vanilla extract 2 1/4 cups milk 1/2 cup all-purpose flour 1/3 cup firmly packed brown sugar 1/2 teaspoon ground cinnamon 1/4 cup butter or margarine 1 cup fresh or frozen blueberries 1 ½ cup frozen Berries for garnish ¼ cup almonds, walnuts or pecans Lightly grease a 13×9-inch baking dish. Diagonally cut bread into 1-inch slices and place slices into prepared baking dish. In a medium bowl, combine eggs, sugar, and vanilla extract; add milk and stir until blended. Dip bread slices to make sure they are well coated, then place them in pan in a leaning position, alternate bread position to make a braid or weave pattern. Cover with tin foil or plastic. Refrigerate overnight. Preheat oven to 375 degrees. Sprinkle fruit over the bread. In a small bowl, combine flour, brown sugar, and cinnamon. With a pastry blender or two knives, cut in butter until particles are the size of small peas. Sprinkle over the fruit. Bake approximately 40 minutes or until golden brown. Remove from oven, let cool down for 5 minutes before serving, and garnish with additional fresh fruit and nuts. Makes 8 to 10 Servings. Using 100% Maple syrup enhances its flavor.