I really love breakfast food and especially something that can be made the day before and popped in the oven in the morning while I’m drinking my coffee. The house fills with the smells of cinnamon and all I have to do is put my feet up.
Lets get started.
This recipe is a little different than other baked french toasts that I have made because you start by buttering and cinnamon and sugaring the bread and oven toasting it.
Meanwhile you make the custard. It just has eggs, milk, vanilla- pretty basic.
When the toast comes out of the oven it looks a little like this… Except I used wheat bread, not white, so yours might not be quite so dark…
The toast gets laid down overlapping in a casserole dish. I halved the recipe so mine wasn’t as big- but I don’t think that matters. Custard goes on top to soak in.
At this point, mine got covered in refrigerated over night. In the morning, just preheat the oven and pop in for about a half an hour and voila!
Doesn’t look particularly pretty, but pretty tasty.
For make ahead breakfast good, not as good as the schnecken, but a lot faster… and less fatty. The middle is particularly tasty where there it is the most moist.
She posts the recipe here– and I noticed that she uses bread that looks more like wonder bread- which I wonder (ahem) how much that affects the outcome… might have to try again with really plain bread.
twist my arm.