Tuesday, April 3, 2012

Easter Sunday Breakfast - Baked French Toast

Sunday is Easter, and chances are, if you have family from out of town, they'll be visiting.  Baked French Toast makes the perfect breakfast  if you need to feed a crowd in a hurry on Sunday morning before church.  You put this together the night before and bake it before serving the next morning.

1 loaf of French bread (16 oz) sliced into 1" slices
8 eggs
2 cups half-and-half
1 cup milk
2 Tbsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Dash of salt

Coat a 9 x 13" baking dish with non-stick spray or butter.  Place the bread slices in two rows in baking dish.  Combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and whisk until well blended.  Pour mixture over the bread slices and cover evenly.  Make sure slices fit nicely into the bottom of the pan.  Cover with foil and refrigerate overnight.

The following morning:
Remove baking dish from refrigerator.
Preheat the oven to 350 degrees.
Top the French Toast with Oat Topping (recipe below)
Bake for 40 minutes.
Serve with Maple Syrup

Oat Topping:
2 sticks of butter
1 cup brown sugar
1 cup Quick Oats
2 Tbsp light corn syrup
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg

Combine all ingredients in a medium bowl and blend well.  Sprinkle topping on French Toast before baking.

This is yummy served with sausage patties for something savory to go with the sweet.

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