Wednesday, October 23, 2013

Baked French Toast

More breakfast?  Yes, MORE BREAKFAST!



I cannot get enough of breakfast for lunch during my unemployed months.  It's usually because I wake up and go for a long run.  By the time I get home I'm starving, but it's almost 11am. The perfect situation for eating brunch on a weekday!


After making this Monday morning, I proceeded to eat it for breakfast/brunch for the next four mornings.  


This French toast is actually made the night before and baked in the morning, or whenever you're ready to eat.  This would be the perfect holiday morning breakfast.  Simple, delicious, no fuss.


One Year AgoKey Lime Whoopie Pies
Two Years AgoNewman's Pizza
Three Years AgoPumpkin Cookies


Baked French Toast

Adapted from Cooking Light Magazine

1 cup apple cider
1/3 cup dried cranberries
1/4 cup golden raisins
1 cup fat-free milk
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 1/4 teaspoons ground cinnamon, divided
3/4 teaspoon kosher salt, divided
4 large eggs, lightly beaten
8 (1'-thick) slices challah
6 tablespoons all-purpose flour
1/3 cup old-fashioned rolled oats
1/3 cup walnuts, chopped
1/4 cup brown sugar
3 tablespoons chilled butter, cut into small pieces 

In a small saucepan, bring cider to a boil. Cook until reduced to 2/3 cup, add cranberries and raisins and let soak for 10 minutes. In a small bowl, whisk together milk, sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon salt and eggs.


Coat a 9-inch deep dish pie plate with cooking spray.  Place 4 slices of bread on the bottom layer, pour half of the egg mixture over the bread. Allow egg mixture to absorb for 1 minute. Add apple cider mixture. Top with second layer of bread and remaining egg mixture.  Cover with foil and place in the fridge overnight.

In a small bowl, combine remaining cinnamon, salt, flour, oats, walnuts and brown sugar.  Cut in butter with a pastry cutter or 2 knives until mixture is crumbly. Cover with foil and place in the fridge.

In the morning, preheat oven to 350 ºF.  Remove bread mixture from the fridge and allow to warm up for ten minutes.  Sprinkle with the oat mixture over the bread.  Bake for 1 hour, or until the top is golden brown.  Let cool for 5 minutes before cutting into 8 pieces.
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