Baked French Toast

As I’ve told you before, the family loves getting together for brunch.  You can spend several hours with people you love and still have a whole day ahead of you.  We seem to go 2 ways with our brunch menu:  pancakes, which is labor intensive and you simply can’t feed everyone at once, or baked french toast, which you take out of the oven and, voilà, it’s breakfast!

Unfortunately, this is another recipe for which I can’t give the proper credit.  I’ve been making it for so long, I don’t even recognize the handwriting on the recipe card.  My bad.  The original recipe also calls for sliced strawberries placed on top when you take it out of the oven, but I’m simply not a fan (maybe you will be).

During the summer, we have lots of overnight company.  I love being able to mix this up before going to bed, storing it in the refrigerator and taking it out in the morning ready to go into the oven.  It tastes equally good warmed in the microwave, which is not true of pancakes.  There is so much coming and going when the weather is good.  Fishing is hot, crab season is open, the pool is calling, the beach is beckoning, having a breakfast like this is a nice change from bagels.  Even though I do love my bagels, especially since we discovered The Bagel Factory here on the Island.  Sorry, I’m rambling again; I’m ready for summer.

1 small 8 or 9 ounce loaf French bread

3 tablespoons sugar

1 teaspoon vanilla

2 ¼ cups milk

½ cup flour

6 tablespoons brown sugar

½ teaspoon cinnamon

¼ cup butter

1 cup blueberries

Grease a 9 x 13 pan.  Cut 1” slices of bread and lay tightly in pan.  Combine eggs, sugar and vanilla, stir in milk.  Pour mixture over bread, turning bread to coat well.  Cover and refrigerate overnight.

Heat oven to 375 degrees.  Combine flour, brown sugar and cinnamon.  Cut in butter until it looks crumbly.  Turn over bread, scatter blueberries over bread and cover with the crumb mixture.  Bake 40 minutes.  Cut into squares.

*  From the Recipe Box:

Great brunch recipe.

I don’t care how sweet you think these will be, I still want syrup.

and remember:  Doesn’t being scared let you know you’re onto something?  If you’re not scared, you’re not taking a chance.  If you’re not taking a chance, then what the hell are you doing?  Big kiss, Lynn

 

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