Banana Breakfast Casserole
This beefed-up version of a southern dessert is made the night before and served cold, so there's no waiting time. It's ideal for summer camping.
4 slices crusty peasant bread*
18 vanilla wafer cookies
13-ounce can sweetened condensed milk
1-1/2 cups water or milk
1 teaspoon vanilla or almond extract
4-serving package instant French vanilla pudding
3 to 4 firm bananas, sliced
1/3 cup raisins or other dried fruit
1 carton of whipped topping, thawed
1/3 cup broken nuts (optional)
* Peasant bread is made with coarsely ground flour; see this example from BakeryNomad.com.
Serves 4 to 6
Dice the bread and put it in a freezer bag with the vanilla wafers. Squeeze bag to crush wafers coarsely and mix them with the bread. Set this aside.
In a large bowl, whisk together condensed milk, water or milk and the extract of your choice. Stir in instant pudding until it begins to thicken. Fold in the bread mixture, bananas, raisins and nuts, followed by half the whipped topping. When it begins to firm up, spread remaining whipped topping on top. Cover and chill overnight. Enjoy without heating first thing in the morning.
More: One Pot Meals for Family Camping
Breakfast Pizza
1-1/2 cups biscuit mix
4 to 6 fully cooked breakfast sausage links, thawed
4 eggs
1/2 teaspoon each salt, pepper
Mozzarella cheese
Milk
Liberally grease a heavy, 10-inch skillet (cast-iron is ideal). Add milk to the biscuit mix to make thick dough. Using floured fingers, press the dough on the bottom of the skillet and up the sides. Press sausage links into the dough, in a bike-spoke fashion, to separate it into five or six portions.
Cover tightly and place the skillet over medium-low heat or a small fire. While that cooks, whisk eggs with salt and pepper. When the dough finishes, about 10 minutes, add the eggs and sprinkle everything with cheese. Replace the cover and return the skillet to heat until dough is golden around the edges and the eggs are set. Cut in wedges so that each contains one sausage link.
