Love when I can take something on the verge of being tossed, and transform it into something delicious! Maybe a month ago, I had to cut off half of a loaf of bread that had grown mold. Taking a cue from a friend, I cut the remainder of the loaf into cubes to make croutons for salad or soup, and stuck them into the freezer until I had the chance to use them. Then, searching for creative breakfast options, I cam across an intriguing recipe for an easy baked variation on French Toast. (I believe it was this one, from Sweet Peas and Saffron, which I’d still like to try sometime, though I ended up referring to a simpler recipe from Taste of Home when I finally got around to making it.)
Was a bit of a scramble to get it baked in time for breakfast, but it was worth getting up a bit earlier for a special treat! I turned up the heat up to 375°F to speed up the process a little, which seemed to shave off 5 or 10 minutes. Definitely a hit, topped with sliced banana and a light drizzle of maple syrup.
“Overnight” Baked French Toast
1 loaf of bread, cut into cubes
3 cups of milk
1 tablespoon of maple syrup
1 teaspoon vanilla extract
3/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Spread bread cubes in a greased 9×11″ glass baking dish. Whisk together remaining ingredients, pour over bread, cover, and refrigerate for several hours or overnight. Bring back out about half an hour before baking, and dot with a tablespoon or so of butter. Preheat oven to 350F (or 375 if you are crunched for time), cover and bake for 35-45 minutes, or until knife comes out clean. Cut into slices and enjoy, topped with fresh fruit, syrup, yogurt, or whatever you fancy. Simple as that!