I will admit, I don’t make breakfast much. It isn’t that I don’t like it, or don’t have time – it just always seems on the weekends after sleeping in, we would rather just relax with a bagel and coffee in our sunroom or go to our favorite local coffee shop or diner.
But, last weekend my husband biked 150 miles for MS over two days, and after day 2, I wanted to feed him a huge feast for brunch. I have always wanted to try an overnight french toast, especially because if it was good, it would be the perfect recipe for company (since it doesn’t include spending time in the kitchen making to order).
This particular recipe came from the cookbook Blend It! from Good Housekeeping. It is a great book of dips, smoothies, baked goods and drinks all using your handy blender.
Not only did this taste fantastic (almost like dessert!) but it looked beautiful, especially with fresh fruit on top. Word of advice, don’t panic when you look at the bread in the oven and it looks like it is going to pop out of your glass dish and take over your kitchen – when you take it out and it starts to cool, the whole things puffs back down.
Thanks again to Good Housekeeping for this great brunch recipe!
OVERNIGHT BAKED FRENCH TOAST
12 slices firm white bread
6 large eggs
2 cups milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
1/2 cup packed brown sugar
4 tablespoons butter, softened
1 tablespoon maple syrup
Arrange bread slices in four stacks in 8-inch square baking dish. In blender, combine eggs, milk, vanilla, cinnamon, nutmeg and salt and blend until mixture is smooth. Slowly pour egg mixture over bread slices; press bread down to absorb egg mixture over any uncoated bread. Cover and refrigerate overnight.
Preheat oven to 350 degrees. In small bowl, stir brown sugar, butter and maple syrup until combined. Spread evenly over each stack of bread. Bake until knife inserted 1 inch from center comes out clean, about 1 hour. Let stand 15 minutes before serving. Serve with fresh fruit and additional syrup (if desired). Sift with powdered sugar.