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Welcome to Luggage and Ladle

Welcome

Welcome to Luggage & Ladle For years, this blog was simply a place to collect and share favorite recipes. What started as a personal recipe archive gradually became something more. As my husband Blake and I traveled, I realized many of our adventures had one thing in common: food. We plan our travels around where to eat. Long before we book a hotel or decide which attractions to visit, we're researching local specialties, hidden gems, neighborhood restaurants, bakeries, markets, and can't-miss meals. Some of our favorite travel memories aren't landmarks or attractions. They're meals shared around a table. Many of the recipes you'll find here have a story behind them. Some are family favorites. Others were inspired by memorable meals we discovered while traveling and couldn't wait to recreate at home. That's how Luggage & Ladle was born. Luggage & Ladle is where food and travel come together. Here you'll find favorite recipes, restaurant disco...
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Make Ahead French Toast Casserole

French Toast Casserole

 18 slices (one full loaf) of French Bread, cubed (I get the kind in a brown bag at HEB)
12 Eggs
12 ounces Cream Cheese, cubed
1 1/4 cup Milk
3/4 cup Maple Syrup (plus more for serving)
Dash of Cinnamon
Splash of Vanilla Extract
Powdered Sugar

 Place half of bread cubes in a greased 9x12 casserole dish.  Add cubed cream cheese and top with remaining half of bread.

 In bowl whisk eggs, milk and maple syrup, cinnamon and vanilla.  Pour over bread and cream cheese.  

 Cover dish with lid or foil.   Place in refrigerator over night.

 Remove from refrigerator about 30 minutes prior to baking. 

 Bake covered at 350 degrees for 30 minutes.   Uncover and continue to bake for approximately 20 - 25 minutes or until desired appearance.  Sprinkle with powdered sugar. Serve warm with maple syrup.
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