I love breakfast, but I love bread even more. Put them together and you've got yourself french toast! The one thing that I don't like about breakfast is getting up early to make it. I'm a last minute kind of girl, waking up 15 minutes before I have to be ready and out the door in the morning. I usually grab a piece of toast and eat it while I'm walking out the door. Healthy? Probably not.
I wish I had more time in the morning to sit down, catch up on my social networks, enjoy a homemade smoothie, and take my time eating a hot breakfast. Feeling rushed is not one of the greatest feelings in the world. Thankfully with this recipe, you can prep everything the night before and just pop it in the oven in the morning. The best part? You get to use up stale bread that you couldn't finish this week.
This recipe is also great for mornings after sleepovers, breakfast parties, and hosting guests since it makes so much. I'd love to wake up to the smell of this in my oven every morning!
Recipe adapted from The Pioneer Woman. I halved the recipe and used an 8x8 pan.
- 1 loaf stale bread (I used challah)
- 8 whole Eggs
- 2 cups milk
- 1/2 cup heavy whipping cream
- 3/4 cups sugar
- 2 tablespoons vanilla
- 1/2 cup AP flour
- 1/2 cup firmly packed brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 stick cold butter, cubed
Grease a 9 x 13 inch pan.
Tear the bread into chunks and place them in the greased pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a Ziploc in the fridge.
When you're ready to eat, preheat the oven to 350 degrees.
Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
Serve warm with maple syrup and butter, if desired.
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