So, every fourth Sunday, Mr. Wonderful and I make breakfast for our worship band at church – the VMusic worship band.
The band has to play and sing for 3-4 services on Sunday and they were doing so with (I think), just a box of donuts.
So we enjoy serving them once a month, and want to make something extra good.
After the first service, they run (literally) into the green room and have about 15 minutes to scarf down something to eat before moving on to their next thing.
That’s my daughter Tori, a fabulous singer down in the bottom right corner, by the way.
Today we made Baked French Toast, something my mom and aunts have made for years. You prep it the night before, let it set overnight and pop it into the oven in the morning. This is a fabulous thing to do for a brunch or even Christmas morning!
Start by putting one cup of brown sugar into a baking dish (9X113). Add in 1 teaspoon of cinnamon and 1/2 cup of chopped pecans. Take a spoon and stir it all up and then shake the pan to level it out.
Melt a stick of butter and drizzle it right over top of all.
Then, just take a spoon and kind of smoosh it around and mix it all together, and spread it evenly across the bottom of the dish.
Now take 5 eggs and crack them into a bowl and whisk them up real well. Add in one and a half cups of milk and mix it right into the eggs.
Take 12 pieces of white bread and stacking them in twos, (one on top of the other) and lay them into the dish over top of the sugar/nut mixture with their flat ends in the middle.
Pour your egg/milk mixture right over top of all as evenly as you can.
Cover your dish with foil or plastic wrap and let it sit in the refrigerator overnight or for a couple hours at least. The egg mixture will completely soak into the bread by morning. This is what you’re shooting for.
The next morning, pop it into a 375º oven (uncovered) for 45 minutes or until it gets toasty and brown and the sugar mixture is bubbling around the edges.
To serve, take a large spatula and scooping out one whole bread piece, flip it over onto a dinner plate.
Just look at the gooey nutty sugary topping! Doesn’t that just make your heart sing?
You can serve this with maple syrup if you like, but really, it’s not needed.
Make this dish for your next breakfast or brunch…it’s sooooo good!< id="mpprecipe-ingredients-list">< id="mpprecipe-ingredient-0" class="ingredient" itemprop="ingredients">1 c. brown sugar>< id="mpprecipe-ingredient-1" class="ingredient" itemprop="ingredients">1 t. ground cinnamon>< id="mpprecipe-ingredient-2" class="ingredient" itemprop="ingredients">1/2 c. chopped pecans>< id="mpprecipe-ingredient-3" class="ingredient" itemprop="ingredients">1/2 c. butter (1 stick), melted>< id="mpprecipe-ingredient-4" class="ingredient" itemprop="ingredients">12 slices white bread>< id="mpprecipe-ingredient-5" class="ingredient" itemprop="ingredients">5 eggs, beaten>< id="mpprecipe-ingredient-6" class="ingredient" itemprop="ingredients">1 1/2 c. milk>>< id="mpprecipe-instructions-list" class="instructions">< id="mpprecipe-instruction-0" class="instruction" itemprop="recipeInstructions">In bottom of 9x13 baking dish, dump in sugar, cinnamon and pecans. Drizzle melted butter over all and mix around. Spread mixture evenly over bottom of pan. Stack six stacks of bread (2 slices on top of each other) in the baking dish with the straight bottom edges in the center. Pour the egg mixture evenly over all and cover with foil or plastic wrap. Refrigerate overnight or at least 2 hours. Bake at 375 for 45 minutes or until toasts are golden browned and mixture is bubbling around edges.>< id="mpprecipe-instruction-1" class="instruction" itemprop="recipeInstructions">To serve, with a large spatula, remove one toast (both pieces of bread) stack scooping the gooey bottom of dish and flip over onto a plate with the gooey side up. (Makes six servings)>>