Overnight French Toast

Overnight French Toast

Hello again! I’m back with another yummy recipe for you all! This one came from Austin’s mom, Lisa. I am so happy that she shared this recipe with us, because it tastes so dang good! It’s easily become one of our favorite breakfast/brunch meals. Thank you, Lisa!

This recipe is fairly easy, and besides soaking overnight, takes hardly any time to do! So don’t be scared off when you see “Part 1” and “Part 2” below!

The berries and bananas used make a syrup in the bottom of the pan, and it works so well with the crispy French bread. My mouth is literally watering while I’m typing this…it’s that good.

If you have any questions or comments, feel free to comment below!

Overnight French Toast


  • 1 French loaf
  • 5 eggs
  • 1/4 cup milk
  • 1/4 tsp. baking powder
  • 1 tbsp. vanilla
  • about 24 ounces (1 bag) of frozen mixed berries and/or strawberries
  • 4 bananas, sliced
  • 1 cup sugar
  • cinnamon and sugar
  • powdered sugar
  • optional- maple syrup

Recipe Part 1

  1. Cut the French loaf into very thick slices, about 8-10.
  2. Combine milk, eggs, baking powder, and vanilla. Whisk together.
  3. In a large baking dish or roasting pan, place the French loaf slices in a single layer.
  4. Pour the milk mixture over the bread. Be sure to turn the slices over to coat both sides in the mixture.
  5. Cover and set in fridge overnight.
After Pouring the Mixture Over the Bread Slices, but Before Turning Them

Recipe Part 2

  1. In the morning, mix the frozen berries, bananas, and cup of sugar.
  2. Place the fruit mixture into a large greased baking dish or roasting pan, and place the soaked bread on top of the berries. Again, in a single layer.
  3. Sprinkle everything with cinnamon and sugar, and bake in the oven at 450° for 20-25 minutes.
  4. Once the bread is golden brown, and no longer soggy, it is ready to be taken out.
  5. Sprinkle with powdered sugar (as seen in the first picture on the blog), and serve.

The berries make that delicious syrup you can use to top the French toast with, but you can also use maple syrup, just in case!

I served ours with a side of bacon, and man, that was a good choice. I hope you enjoy this as much as we do!

Overnight French Toast Served with Bacon

If you enjoy this recipe and like what you see, give me a follow here or @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!

Breakfast Scramble

Hi everyone! It’s been a bit, huh? Well the last two weeks have been quite eventful. I was out of town for a week for my best friend’s wedding, and we also adopted a puppy! He takes up quite a bit of time but I wouldn’t have it any other way. Thanks for your patience with the blog and I!

This recipe is for a breakfast scramble. It’s full of veggies and packed with protein. Basically, it’s perfection.

If you have any questions don’t hesitate to ask!

Breakfast Scramble


  1. 6 eggs
  2. 3 corn tortillas
  3. 1/2 red bell pepper, diced
  4. Ground sausage
  5. Shredded cheese
  6. 1/2 avocado, sliced
  7. Sprouts
  8. Oil
  9. Salt and pepper


  1. Slice the tortillas into small triangle pieces. I normally slice them in half to start and then continue slicing from there.
  2. In a small pan, start to brown the sausage. Break up into smaller pieces in the pan. When the meat is almost cooked, remove from heat.
  3. In a bowl, crack the eggs and beat them to make the scramble mixture. Set aside.
  4. In a large pan or skillet, heat a small amount of oil on medium heat.
  5. When oil is heated, add the tortilla triangles. Make sure to flip them so they all have an even crispness.
  6. Once the tortillas are a golden color, add the eggs to the pan.
  7. Mix and then continue to add the bell peppers and the sausage.
  8. Cook until meat is done and eggs are a fluffy consistency.
  9. Add cheese when eggs are almost finished and mix in.
  10. Once the scramble is finished cooking, transfer to a plate and top with more cheese, avocado slices, and some sprouts.
  11. Add salt and pepper to taste, and enjoy!!

Optional- add hot sauce or salsa on top!

I hope you all enjoy this recipe as much as my boyfriend and I do! It’s so fun to make and tastes amazing!

If you like what you see, give me a follow here or @thecookingcactus on Instagram!

Thanks for stopping by The Cooking Cactus!

Blueberry and Avocado Smoothie

Blueberry and Avocado Smoothie

Happy Wednesday and good morning to you all! Why don’t we start the day with a fresh smoothie to help try and shake some of those mid-week blues?

If you’re like me, you go to the grocery store and buy a bunch of fruit thinking you’ll eat it, and then never do. If that’s the case, smoothies are the answer, my friend. They help to ensure you can use everything you buy, since the fruit can be just on the edge of being over-ripened for a smoothie.

One of my favorite things to add to smoothies are avocados. They give the smoothie a nice creamy texture (and also taste amazing!)

This recipe is pretty straightforward, so there should not be any issues that come up. But if there are, feel free to reach out!


  • 1/2 cup blueberries
  • 1/2 avocado
  • 2 tbsp honey
  • 1/4 cup milk
  • 1/2 cup vanilla Greek yogurt
  • 1 cup ice

Add all the ingredients to a blender, and blend until well combined. You can add more or less of any ingredient if you choose to do so as well. The more the merrier!

Once everything is blended together, enjoy!

Thanks for stopping by The Cooking Cactus!

Homemade Granola

Good morning, everyone! I shared this recipe on my Instagram yesterday, and figured I might as well put it on here too!

I don’t know about you, but I’m a big fan of granola. You can top your favorite yogurt with it, eat it like cereal, or just by the handful. 

This granola features chocolate chips, dried cranberries, and almonds. YUM! 
If you try the recipe below, let me know in the comments!


  • 4 cups oats
  • 1 cup sliced almonds
  • 1/2 cup dried cranberries
  • 1/2-1 cup chocolate chips
  • 1/4 cup honey
  • 1 tbsp cinnamon
  • 1 1/2 tsp vanilla extract
  • 1/4 cup melted butter
  • 1/2 tsp salt


  • Combine dry ingredients in a large bowl
  • In a smaller bowl, combine wet ingredients
  • Pour wet ingredients into dry ingredients and combine thoroughly
  • Spread mixture out evenly on large baking sheet
  • Bake at 300℉ for 30 minutes
  • Cool and store in airtight container

Thanks for stopping by The Cooking Cactus!