Sunday Breakfast: Overnight Baked French Toast
I'm really liking the idea of pre-made breakfast. Like how this oatmeal was made overnight, this french toast was too. sort of. The night before, I threw all of the ingredients together and let the egg mixture soak into the bread overnight, and then baked it in the morning.
Speaking of bread, I think challah is the best for french toast. I used to always make it was french bread,
(is that why it's called french toast?)
, but one day, I asked the lady at the bakery what she thinks the best bread for french toast is; she recommended challah. That day I used it and she was so right. So whenever I get the chance, I use this bread.
My mom works with a lady who raises her own chickens on a plot of land she bought. It's where we get our eggs sometimes and I love the varying colors they come in.
On Saturday, my friend Kimmy and I drove up to Odessa to pick these blueberries. I'll have to share that story with you guys soon!
Overnight Baked French Toast
8 eggs
1 cup of milk
6 tablespoons of brown sugar
1 1/2 teaspoons of cinnamon
1/2 teaspoon of salt
1 tablespoon of vanilla
1 loaf of challah bread
Optional Crunch Topping
1/2 cup of sugar
1/4 cup of flour
2 teaspoon of cinnamon
1/4 cup of butter
Cut the bread into 1 inch squares and grease your baking pan.
Mix the egg mixture, pour evenly over the bread and gently toss the bread to coat.
Cover your baking pan tightly and leave it in the fridge for 4-12 hours.
In the morning, preheat oven to 350 and make your crunch topping by mixing the cold butter over the dry ingredients.
Sprinkle topping over the bread and bake for 30-40 minutes until the top is golden.
Let cool for 5 minutes before cutting in squares.
**Enjoy with maple syrup, powdered sugar and fresh fruit.
I know the egg mixture seems a lot, but it will soak into the bread over night and evaporate while it's baking.
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