This French Toast Breakfast Bake is perfect to make with the kids for Mom for the upcoming Mother’s Day. Or any day of the week really. No special occasion needed. It can be tossed together the night before, lickety split, and then baked in the morning. It promises to warm up your kitchen and fill up your home with delightful aromas of brown sugar and cinnamon -Mmmmm. And here’s a tip…if you’re like me and you’re the one doing the baking or the cooking in the house usually, print out this recipe and lay it on the kitchen counter. It’ll work as a slick, subtle hint for your loved ones
With this recipe, to really make it special, the kids can help with almost all the steps. Slicing up the bread, pouring the milk, whisking the eggs, and finally putting all the ingredients together in the baking pan are all things they can do or at least assist with. And the entire process is so simple from start to finish you’ll be pleased with the short preparation time. Let’s get started!
French Toast Breakfast Bake
Delicious for breakfast, lunch or dinner! So simple, anyone can make it!
|1||Loaf Day Old Italian Bread (or other hard white bread)|
|¼||Cup Chopped Pecans (optional)|
|½||Cup Brown Sugar|
|1||tsp. Cinnamon (heaping)|
|1/8||tsp. Ground Nutmeg (freshly grated is best)|
|1 ¼||Cups Milk|
|1 ½||tsp. Pure Vanilla|
1. Grease an 8×8” baking pan with cooking spray.
2. Slice the bread into 8 to 10, 1″ wide slices. Then cut each slice into approximately one inch cubes. Note: Using day old, drier bread is key here. It soaks up the wet ingredients more thoroughly than fresh bread does.
3. In a small bowl, combine nuts, brown sugar, cinnamon, and nutmeg. Mix well.
4. Place half of the bread cubes in a single layer in the baking pan. Sprinkle half the sugar mixture on top of bread. Place remaining bread cubes on first layer and sprinkle remaining sugar mixture on top.
5. In a large bowl, whisk together the eggs, milk and vanilla. Mix well.
6. Pour egg mixture evenly over the bread mixture in baking pan. With a spatula, lightly press down on the bread to evenly coat it with the egg combination.
7. Cover pan with foil and refrigerate overnight or for at least 5 hours. (That way the bread has time to suck up all of that goodness).
8. Preheat oven to 350° F. Bake pan for 20 minutes, covered. Remove foil and continue baking uncovered for 30-40 minutes longer or until top looks browned and Breakfast Bake looks slightly puffed.
9. Allow to cool for 5-10 minutes in pan. Serve warm with maple syrup.
Makes: 6-8 servings
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