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A while back for an office potluck breakfast Meghan made this French Toast bake that she had seen on the Pioneer Woman (http://thepioneerwoman.com/cooking/2012/08/baked-french-toast/). One great thing about this recipe is that you can prepare it the day before, leave it in the fridge, and all you have to do is bake it in the morning (350F for 45 minutes). As a holiday twist, I made this recipe using Panettone. Because I thought the Panettone would be sweeter than a sourdough loaf used before, I cut back a bit on the sugar in this version. If you are looking for something to have ready to go for New Year’s morning, put together this baked French toast, set the coffee maker and you will be all set to welcome in 2014!
Ingredients for the French Toast
Ingredients for the topping (prepare, pack in a bag and top the French Toast before baking)
Slice the Panettone into cubes, about bite sized. In a large bowl, whisk together the eggs, milk, sugars and vanilla. Spray a baking pan and add the cubed Panettone. Pour the egg mixture evenly over the Panettone. Cover and place in the fridge.
For the topping, combine the flour, brown sugar, cinnamon, salt and nutmeg in a bowl. Using 2 forks (or a pastry cutter if you have one of those on hand), cut the butter into the mixture until it is well mixed. Store the topping in a bag until ready to bake the French Toast.
For the morning, preheat the oven to 350F. Top the French toast with the prepared topping.
Bake for 45 minutes, until slightly browned and crispy on the top. Serve with maple syrup and butter, alongside that much needed cup of coffee!