Not everyone is a morning person. That includes this Mom. As much as I envy Mom's who
are bright eyed and bushy tailed first thing in the morning, I just want to roll over and go back to sleep.
To making things run just a little smoother in the morning I ran across this recipe that makes a hot filling breakfast so fast and so easy! Just assemble the night before, toss in the fridge and pop in the oven as soon as you get out of bed. It's perfect for Sunday mornings. Let breakfast cook while you get to focus on getting the family ready to get out the door.
This is a loaf of Sourdough Bread I previously baked, and frozen.
(Again Batch Freezer cooking comes to the rescue!)
Recipe and instructions will be posted soon!
I thawed the bread and sliced.
Arranged the sliced in my favorite 9x13 pan.
Mixed up my eggs, milk, cream and cinnamon,
And poured it over the top of the bread.
Looks like a soupy mess, but it all absorbs as it sits, soaks and then bakes.
Cover with foil and refrigerate overnight
Here it is the next morning after it had baked.
The kids absolutely loved it and it's so easy!
Easy Baked French Toast
- 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
- 8 eggs
- 2 cups milk
- 1/2 cup heavy cream
- 3 Tbsp ground cinnamon
1. Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
2. The next morning, preheat oven to 350 degrees F . In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
3. Bake in preheated oven, uncovered, for 40 minutes.
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