In a 9″ x 13″ casserole dish, layer:
6 slices of buttered bread – cubed
1 pound sausage – browned
2 cups cheddar cheese – shredded
2 cups milk
1/2 tsp. dried mustard
1/2 tsp. salt
1/8 tsp. pepper
5 eggs – beaten
Pour over the bread cubes, sausage, and shredded cheese.
Bake at 350° for 30 – 35 minutes.
Cinnamon-Caramel Pecan Rolls
Preheat oven – 375°
4 Tblsp. butter, melted
1/2 cup brown sugar
2/3 cup coarsely chopped pecans
1 – 8 pack roll of Refrigerated Cinnamon Rolls
Use non-stick spray to coat a 9-inch metal cake pan on the bottom and sides. Pour the melted butter into the pan.
Evenly, distribute the brown sugar and pecans around the pan on top of the butter.
Evenly place the unbaked cinnamon rolls on top of the brown sugar-pecan mixture.*
Bake 25 minutes on the lower rack of your oven.
Remove from the oven, place your serving platter on top of the pan, and invert. The rolls will be covered in caramelized goodness.
* Toss the container of icing or use for another purpose.
Roll of Refrigerated Cinnamon Rolls
1 can Pineapple chunks with juice
1 can Mandarin Oranges, drained
15 – Maraschino Cherries
1 large sliced Banana
Pour the pineapple chunks with juice into a medium bowl. Drain the can of Mandarin oranges and add to the pineapple in the bowl.
With a slotted spoon, remove 15 or as many cherries from the jar as you like and then add to the fruit in the bowl.
Slice one large banana, (or two small ones), add to the fruit in the bowl and stir gently. Serve in a beautiful clear bowl or individual serving bowls.
Can of Pineapple Chunks
Can of Mandarin oranges