Search This Blog

Saturday, October 15, 2011

Sweet + Simple AND Overnight Casserole - FRENCH TOAST 2 Ways!

This is my PERSONAL recipe for a super-fast breakfast! It's a great way to use those organic eggs! Serve with fresh seasonal fruit or fruit salad on the side...yum!


slices of day old bread
6 eggs
1/2 cup milk
1 Tbsp. vanilla
3 Tbsp. sugar
cinnamon + 10x sugar for sprinkling
oil for the pan

Beat eggs, milk, vanilla and sugar well, until frothy. Heat oil in skillet on medium-high. Sprinkle each slice of bread on both sides with cinnamon, then dip each side into the egg batter. Fry in the oil until lightly browned on both sides. Sprinkle with 10x sugar, and serve hot with maple syrup.


OK, if you're going to be REALLY busy, try this one, just make it ahead!



8 slices bread, cubed
2 (8 ounce) packages cream cheese, cubed
12 eggs, beaten
2 cups milk
1/3 cup maple syrup
1/2 cup pecans, chopped (optional)
10x sugar for sprinkling


Layer half of the bread cubes in a greased 9 X 13 casserole dish.
Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top. Combine eggs, milk, and syrup. Pour over the casserole.
Cover and refrigerate overnight. In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula. Bake 30 to 45 minutes in a 350 oven. Remove, sprinkle with 10x sugar, and serve HOT! Serve with more maple syrup, if desired.

1 comment:

  1. I love french toast! And to make it with cream cheese! All the better!