I was initially hesitant about sharing this recipe on the blog due to the fact that it is not one of my own recipes. You see, cooking is one of my main creative outlets, and this blog is the one of the few ways I am able to “showcase” my creations, short of actually inviting people over to eat the food. However, I realized how silly that thinking is. Obviously other people create beautiful/cool/yummy things and it would be just plain rude not to share something good with the rest of the universe. Prime examples of things that should be shared are these Heavenly Cookies (!!!) and this Baked French Toast – both from good ‘ol Allrecipes.com .
This Baked French Toast recipe is particularly dear to our hearts because it has become some sort of a family tradition. My mom loves it, so we make it for her at brunch twice a year – for her birthday and for Mother’s Day. Probably the least we could do for the Queen Cinderella.
The combination of eggy bread (yasss) that has crisped on the edges PLUS the super healthy concoction of butter, maple syrup and brown sugar on top is what brunch dreams are made of. What could go wrong? Nothing. I’m 99.999% sure that everyone will like this one, except for psychos.
Now, I told myself I wasn’t going to talk about the changing weather this post, but… WITH THE CHANGING WEATHER THIS FRENCH TOAST IS PERFECT TO MAKE FOR FOOD PARTIES WHEN IT BECOMES INEVITABLY TOO COLD TO DO ANYTHING ELSE BUT EAT.
PS shout out to Brice and Babs at projectbrb for taking these amazing photos and helping me eat some of the french toast.
Baked French Toast
Adapted from this recipe
Serves 6 people
4 cups of day old bread, cut in 1 inch cubes
2 cup milk
1 cup half-and-half cream
2 tsp vanilla extract
1/4 tsp ground cinnamon
3/4 cup butter
1 1/3 cup brown sugar
3 tbsp maple syrup
The night before: Butter a 9×13 baking dish and dump the diced bread into the prepared dish. Beat the eggs in a large bowl. Add the milk, cream, vanilla and cinnamon, whisk until thoroughly combined. Pour the egg mixture evenly over the bread. Cover the dish with its lid or plastic wrap and refrigerate overnight.
The morning of: Preheat the oven to 350°F. In a small saucepan, melt the butter, brown sugar and maple syrup over medium heat, stirring occasionally. Heat until it bubbles on the surface and at the edges. Pour mixture evenly over the eggy bread. Baked the dish uncovered for 40 mins. Serve immediately.