Why go out when you can stay in?
I had family in town this weekend and while most of it was spent touring the city and doing kid friendly activities, my contribution to the weekend was hosting Sunday Brunch, kids included (in a not very kid friendly apartment). While I normally have my better half and sous chef (and child wrangler) for these occasions, this weekend I was solo. I needed something easy, kid friendly, and preferably something I could make or at least prepare the night before to save face in the morning. Enter my sister with her delicious, fool proof (baking is not usually my strong suit) night-before-making, baked french toast recipe.
Cranberry French Toast Breakfast Casserole
2 tbsp softened butter
8 lge eggs
2 tbsp maple syrup
3 1/2 cups milk
1 tsp pure vanilla extract
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 lb loaf egg bread or white bread, day old, torn into pieces
1/2 cup dried cranberries
Butter a 9×13 inch baking dish. In a large bowl, whisk the eggs, maple syrup, milk, vanilla, salt, cinnamon and nutmeg until thoroughly combined. Gently stir in the bread pieces and cranberries. Let the mixture stand for 15 min. Give it a little stir, then spoon into the prepared baking dish. Cover with plastic wrap and refrigerate overnight. Next day, preheat oven to 350F . Remove wrap and bake for 35-40 min. or until the casserole is puffed, lightly browned and when poked with a finger in the middle, is firm to the touch. Serve with maple syrup. Serves 8.
Serve with fruit, bacon, and scrambled eggs for the wee-ones and you’ll be considered the hostess with the mostess.
I did end up having an extra set of paws in the kitchen afterall.