Hate tossing that last little bit of cereal in the bottom of the bags? You know …when there isn’t enough left for a bowl but too much to trash without feeling slightly guilty? I have a recipe to solve that guilt and use use up of the last of the cereal from the bottom of the bag; and it’s oh so yummy!
On my recent trip to Savannah GA my good friend shared this recipe with me. Her mother used to make it when she and her sisters lived at home. My girlfriend and I love the art of cooking. We share recipes and kitchen tips via text messages and email these days since she moved 300 miles away. Getting to bake this yummy bread with her was one of the highlights of my trip!
Breakfast Bread
Ingredients:
- left over cereal (any kind, or several mixed)
- 1/4 cup of milk
- one egg
- 1 cup of flour
- 1/4 cup of oil
- 1 cup of fruit (blueberry used here); optional
- cinnamon and vanilla to taste
Directions:
Any cereal will work or you can mix different left overs cereals together. Grind or crush them and allow them to soak in 1/4 cup of milk for 15 – 20 minutes.
The soaked cereal will be the foundation for your batter. Next you will add one egg, about a cup of flour, 1/4 cup of oil, cinnamon and vanilla flavoring to taste and whatever berries or fruit you have on hand. My friend had blueberrys left over from last year in her freezer, so she sat them out the night before to thaw. Using a fork, mix these ingredients together and pour into a greased baking dish.
Bake at 350 until your kitchen is filled with the yummy aroma. You can tell if it is done by inserting a wet knife or toothpick in the center, if it comes our clean it’s done. Of course, we added some butter and maple syrup to our warm Breakfast Bread. Such a fun and delicious way to start our morning!
