I just finished making part of Christmas Day’s breakfast, baked french toast. I wanted to make something that would require NO work tomorrow morning, so this breakfast dish is perfect. The best part is that you can make it ahead and bake it when you want to eat it. Your house will be filled with the warm, sweet smell as it slowly bakes. Make this today and serve tomorrow morning for a perfect Christmas breakfast…enjoy!
French Toast
- 1 loaf bread (I used challah bread)
- 8 eggs
- 2 cups half and half
- 1 cup whole milk
- 2 tablespoons granulated sugar
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 dash of salt
- 1 pint blueberries
- 1/2 cup pecans, chopped
- Confectioner’s sugar, optional
Topping
- 1 stick butter
- 1 cup pecans, chopped
- 1/3 cup maple syrup
- 1/2 cup packed brown sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Cut bread into cubes. This doesn’t have to be exact. Arrange a buttered 9 by 13-inch flat baking dish.
- In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour mixture over the bread, making sure all are covered evenly with the milk-egg mixture. Add the blueberries and pecans and mix. Cover with foil and refrigerate for at least an hour or as long as overnight.
- When ready to bake, preheat oven to 350 degrees F. Mix the ingredients for the topping together and spread the topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Dust with powdered sugar. Serve with maple syrup.
