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68 Days of Gourmet: Day 32

It’s been a busy week! I’m so looking forward to the weekend. We are heading to Georgia to visit my grandmother – can’t wait to see her! Growing up and in college I was usually able to visit once every week or two. Since graduating college, we’ve lived 4+ hours away so we don’t get down there nearly as much as we’d like to.

One of my favorite things my grandmother made growing up was French toast. It was a breakfast treat when I visited! I made an overnight French toast last weekend for breakfast. We usually try to have more traditional, sit down breakfasts on the weekends. This recipe is great because it’s very simple, requires minimal prep work and results in a nice Sunday breakfast.

Tonight’s been busy, busy trying to prep for our visit. I taught BodyPump at the Y after work. It was my first night teaching at the Y. I’m so excited to finally have my own class! I taught in Birmingham and have been waiting for a class to open up here.  I’m teaching twice a week – Monday mornings at 6 (eek!) and Thursday evenings.

I have a Cranberry Pear Cake in the oven (will be blogged about soon!) to take down to my grandmonther’s. I always like to take a treat :) I’m heading to yoga tomorrow morning to get one last class in before we leave. I will most likely miss my Sunday class that I always attend but Mema’s worth it!

Overnight Baked French Toast
(Recipe adapted from The Gourmet Cookbook)
Printable Recipe

Ingredients:

1 (13-14 inch) long loaf soft Italian or French bread)
1/2 stick (4 tablespoons butter) softened
2 large eggs
1 2/3 cup whole milk
1 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
1/4 teaspoon salt
3 tablespoons sugar

Maple syrup
Powdered sugar

Directions:

Butter a 9 x 13 baking dish. Cut 12 diagonal slices of bread. Reserve ends for another use (I made croutons for our salads this week). Generously butter one side of each piece of bread. Arrange bread buttered sides up in one layer in prepared dish. It will be a pretty tight fit.

Whisk together eggs, milk, cinnamon, nutmeg and salt until combined. Pour evenly over bread. Cover and refrigerate until bread has absorbed all of custard, at least one hour or overnight.

Preheat oven to 425 degrees and bring soaked bread to room temperature. Sprinkle bread with sugar and bake until puffed and golden, about 20-25 mintues. Serve immediately sprinkled with powdered sugar and with maple syrup.

Yield: 6 servings

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