So, over the last few weeks I have practically purchased stock in Kleenex, Tamiflu, Tylenol Cold and Halls Defense. Sickness has run rampant through my body and in the midst of all of the madness we moved……AGAIN, so it made for less than the most wonderful time of the year. However, despite it all and the fact that our tree was a pop-up lime green tinsel tree that looked like something from Who-Ville, I wanted to keep our Christmas Eve and Christmas morning traditions the same. I always make a lasagna for Christmas Eve night and an easy, but tasty breakfast casserole for Christmas morning after we get our visit from Santa and open gifts. This year I asked Drew if all that sounded good, but gave him a new breakfast option, which was Baked French Toast. Of course he jumped on that, not because he doesn’t love our usual breakfast casserole, but he is definitely not going to miss his chance at French toast.
Since the breakfast casserole I usually make is 3-ingredients and can easily be put together the night before for the easiest Christmas morning dish, I had to make a French toast that was not Christmas morning labor-intensive. This recipe was perfect!! It required a little prep work the night before, but it was so easy to just pop in the oven Christmas morning and serve. I loved it and it goes without saying that Drew loved it, but the best part was that Hunter asked for thirds!!!! Granted this isn’t the kind of breakfast that I would serve every morning, but for a special treat or even a brunch, it is perfect and definitely well-received.
I hope that everyone had a wonderful Christmas and is looking forward to a fantastic New Year. We have so much to be thankful for, so despite a few weeks of sickness, 2013 has been a pretty great year. Definitely a year of change with more changes to come, but it has been one for the books!! Thank you all for your support and for visiting my blog! I hope to continue to bring lots of delicious food and fun to you all next year and for many years to come.
Amanda (& the whole Hardin clan)
This dish is perfect for Christmas morning or any brunch and is great for a crowd.
- 1/2 loaf (of one pound loaf) multip-grain French bread, sliced diagonaly into 1 inch pieces
- 3 egg whites (if using prepared egg whites, one egg is 3 tablespoons)
- 2/3 cup reduced fat milk
- 1/2 cup fat free half and half
- 3/4 teaspoon vanilla extract
- 1/8 tsp ground cinnamon
- 1/4 cup butter
- 1/4 cup and 3 tablespoons brown sugar
- 1 tablespoon light maple syrup
- Butter an 8x8 baking dish. Place the slices of bread in bottom of the dish. Mix together egg whites, milk, half and half, vanilla & cinnamon. Pour the mixture over the bread slices. Cover bread mixture and refrigerate overnight.
- When ready to cook, preheat oven to 350 degrees F. In a small saucepan over medium-low heat, combine together butter, brown sugar and syrup and heat until bubbling. Pour over the bread mixture.
- Bake for 40 minutes or until bubbling. Serve with syrup and sifted powdered sugar.
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