Tuesday, April 12, 2011

Overnight Baked French Toast

I am always looking for easy, flavorful, filling breakfast recipes. I think the kids would probably be happy with cereal every morning...but I'm not! I never have been a cereal fan. So, breakfast recipes are some of my favorite to try out and tweak. This one is easy peasy, and would be great for a brunch or holiday morning celebration! My kids like it plain jane. No fancy-ing up. But Next time I make it, I am going to mix bananas and toasted pecans in at least half of the pan. For me!

Baked French Toast
French Toast
1 day old French baguette
6 large eggs
2 cups half and half
1 cup milk
3 Tablespoons sugar
4 ounces vanilla yogurt
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of salt

Syrup Topping
1 stick of butter
1 cup packed brown sugar
2 Tablespoons light corn syrup
1/2 cup maple syrup
1/2 teaspoon cinnamon

Slice baguette into bite size pieces and place in a well buttered 13X9 inch baking dish.
In a large bowl, combine the eggs, half and half, milk, sugar, yogurt, vanilla, cinnamon, nutmeg and salt. Whisk until well combined and pour over the bread pieces. Make sure all the pieces are covered evenly with the mixture. I usually stir it around a bit, and then settle the pieces back into and even layer. Cover with foil and refrigerate over night.

The next morning, preheat oven to 350 degrees.
Combine all syrup topping ingredients in a small saucepan over medium heat.
Whisk to combine until sugar is well disolved.
Pour syrup topping over French Toast and bake for 40 minutes.
Serve with Maple Syrup and ENJOY!


    Jessica Johnson said...

    This looks delish, Erin! My mom makes something similar on Christmas and Easter morning. It's one of my favorites!

    Mariah said...

    going to bookmark this for Christmas morning for sure!

    Libby said...

    I use a similar version. Definitely a keeper!

    Creme Brulee French Toast

    1 stick butter
    1 cup packed brown sugar
    2 T maple syrup
    1" thick bread, 6-8 slices (french baquettes, country style, challah or cinnamon swirl)
    5 eggs
    1 1/2 cups half and half
    1 tsp vanilla
    2 T Grand Marnier or Rum
    1/4 tsp salt

    Melt butter, brown sugar and syrup in a saucepan until melted and smooth. Pour into a 9x13 or 11x14 baking pan. Arrange bread slices
    in pan, squeezing slightly to fit. In a bowl, whisk eggs, half and half, vanilla, liqueur and salt. Pour evenly over bread. Cover and chill casserole for at least 8 hours or up to one day. Preheat oven to 350 degrees. Remove casserole from fridge and allow to come to room temp prior to baking. Bake uncovered until puffed and edges are pale golden, 40-45 min. Makes 6-8 servings.

    *I cubed my bread first to make it easier to serve to a crowd, doubled the recipe, and stirred it halfway though cooking so the edges didn't get dry. Don't be tempted to leave out the Grand Marnier, it added a wonderful, light, complexity to the flavor!

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