I love making fun breakfasts for my families on holidays, but I also don't want to spend my mornings in the kitchen when there are stockings to dig into or eggs to find. This Overnight French Toast was just perfect; I threw it together the night before Easter and then put it in the oven in the morning. By the time the last egg had been uncovered, breakfast was ready!
I can't even begin to articulate how amazing this is. I think it's going to become a permanent brunch staple for me. I was afraid it would be too soggy or sticky, but that's not an issue at all. The texture is mushy, but not in a bad way - in a delightful way!
I can't even begin to articulate how amazing this is. I think it's going to become a permanent brunch staple for me. I was afraid it would be too soggy or sticky, but that's not an issue at all. The texture is mushy, but not in a bad way - in a delightful way!
Overnight French Toast
from Bite This!; adapted from Pillsbury
Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.
In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.
To bake, heat oven to 350°F. Uncover pan; bake 30 to 35 minutes or until lightly browned.
To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.
from Bite This!; adapted from Pillsbury
- 2/3 cup firmly packed brown sugar
- 1/2 cup maple-flavored syrup
- 1 tablespoon margarine or butter
- 10 (1-inch-thick) slices Challah bread
- 4 eggs
- 1 1/2 cups skim milk
- 1 teaspoon vanilla
- 1 teaspoon cinnamondash of nutmeg
- 1/8 teaspoon salt
- 1 to 2 tablespoons powdered sugar1
- 1/4 cups sliced strawberries (optional)
Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.
In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.
To bake, heat oven to 350°F. Uncover pan; bake 30 to 35 minutes or until lightly browned.
To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.
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