Saturday, April 28, 2012

Weekend Overnight Baked French Toast

Weekend breakfast is the best thing in the world. Of course, it's the weekend, so right off the bat, every meal is better than a weekday meal. This weekend, however, we made some extra decadent french toast with the leftover Hawaiian bread. The recipe is almost too rich. We tried to scale it back. Be forewarned, too much delicious french toast in your mouth may result in an upset stomach.

Oh, and one more thing...even though most of the work is prepared the night before, you still have to bake it for 40 minutes. Don't be like us and wake up an hour before we had to leave the house to make it. 

Baked French Toast with Walnuts
Adapted from NPR

1/2 loaf of Hawaiian bread
4 large eggs
2 cups 1% milk
1/4 cup light brown sugar
1 tsp salt
1 tsp cinnamon
1 tsp vanilla

1 cup walnuts
1/4 cup sugar
4 tbsp butter, cut in pieces
1/4 cup cream

Night before: cut and place bread pieces in baking dish. 

In a large bowl, whisk together eggs, milk, brown sugar, salt, cinnamon, and vanilla. Pour mixture into baking dish. Turn the bread slices to soak the other side. Cover and set in fridge overnight.

Prepare toppings: roughly chop walnuts and sugar in food processor. (We pulverized's still tasty though!) Add butter and cream. Blend until just incorporated.

Next day: preheat oven to 350 degrees. Spread topping over the bread. Bake for 40 minutes.

1 comment:

Maureen said...

I have done baked French toast before but never with a delicious topping like this. I must have it!

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