Short of the occasional donut run, super sweet breakfast dishes are not the norm around here. All holiday seasons and celebrations being the exception. Thank goodness there’s always a reason to celebrate when we need a little indulging ;). The kids first full day of Christmas break this past Saturday seemed like the perfect excuse to surprise them with their favorite sugary breakkie dish, Baked French Toast. It also happens to be our go-to for Christmas morning and Easter too since it’s best to throw together the night before and bake when you wake up!
BAKED FRENCH TOAST, serves 12
NOTE: Takes about 7+ hours start to finish. 20 minutes hands-on. Let set overnight (6+ hours). 45 minutes to bake.
FOR FRENCH TOAST YOU’LL NEED:
- 1 loaf crusty sourdough, challah or french bread
- 8 whole eggs
- 2-1/4 cups half-and-half
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
FOR TOPPING YOU’LL NEED:
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon all spice
- 1 stick butter, cold and diced — plus more to grease pan
- maple syrup to serve
- whip cream to serve
- fresh fruit to serve (pomegranate seeds pictured)
- Grease 9×13 inch baking dish with butter. Tear bread into chunks and lay evenly in the pan. Set aside.
- In a large mixing bowl, whisk together eggs, half-and-half, sugar and brown sugar. Pour mixture evenly over the bread. For most delish version, cover and store in the fridge over night…. or until you are ready to add topping and bake.
- Preheat oven to 350 degrees.
- In a small mixing bowl combine flour, brown sugar, cinnamon and all spice. Sprinkle evenly over top of bread. Dice butter and layer evenly over the top of bread too. Bake (uncovered) for 45 minutes. Dish, top as desired and serve…
So simple and never disappoints! Plus I appreciate anything that can be thrown into the oven long enough to shower, clean or play with the kids. Especially on a holiday morning.
What are you whipping up in the kitchen over Christmas break!?