This one’s for the MOMs! If you are making uncrustable sandwiches for school lunch and find yourself left with an obscene amount of leftover crusts and bread scraps, this recipe is a game changer. Repurpose your scraps AND have breakfast on the table in a hurry!

Ingredients
- 12 slices Bread (chopped)(I used scraps – about 1 cup per egg)
- 2 cups Strawberries (stems removed, chopped)
- 2 cups Milk (or DF mikl of your choice)
- 8 Egg
- 2 tbsps Maple Syrup (optional)
- 1 tsp Vanilla Extract
- 1 tsp Ground Ginger
- 1 tsp Cinnamon
- 1/4 cup All Natural Peanut Butter
Instructions
- Preheat the oven to 350ºF (175ºC) and grease a baking dish with oil or butter.
- Arrange the bread and strawberries in an even layer in the baking dish.
- In a mixing bowl, whisk together the milk, eggs, maple syrup, vanilla, ginger, and cinnamon. Pour the mixture over the bread and strawberries. Gently press down the bread to ensure all pieces are drenched.
- Add dollops of peanut butter. Bake for 45 minutes, or until browned and cooked through. If the top is browned before the cooking time is reached, place a sheet of foil or lid on top to prevent burning. Let cool a bit before serving. Enjoy!
Notes
- Leftovers: Refrigerate in an airtight container for up to three days.
- Nut-Free: Use sunflower seed butter or cream cheese instead of peanut butter. You can also omit the peanut butter completely.
- More Flavor: Add nutmeg or your choice of additional spices. Top with flaky sea salt.
- Additional Toppings: Serve with maple syrup, nuts, fruits or coconut whipped cream.