Does anyone else out there have crazy Saturday mornings? I know I always post about our Saturdays during soccer, but seriously...games from 9:00 A.M. to 2:00 P.M. make for a very busy Saturday. Anyway, that aside, because we are gone for so long and because we have to all be out of the house early, I like to do easy, quick breakfasts, but I also like to have energy-sustaining ones. I tried out a recipe that is going to be a new favorite at our house for sure from now on. Why? Because you make it the night before! Then, the next morning, you get it out, bake it for 35-40 minutes while you are getting the kiddos up and at em' and then they eat a carb-loaded, delicious breakfast and they are out of the house! This was so easy and so yummy!
Baked French Toast
1/2 C butter
1 C brown sugar
Melt butter and mix in brown sugar. Spread evenly in the bottom of a 13X9 pan. Layer whole wheat bread over the brown sugar/butter mixture in the pan.
Mix the following:
1 1/2 tsp. vanilla
4 eggs
1 1/2 C milk
Spoon half of the egg mixture over the whole wheat bread. Use the spoon to make sure each and every piece is covered with the egg mixture. Layer the second piece of whole wheat bread in the pan. Cover that with the second half of the egg mixture. Cover and refrigerate overnight.
The next morning:
Preheat oven to 350 degrees. Bake for about 35-40 minutes. Serve with maple syrup, my favorite syrup or powdered sugar. Yum!!!
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