06 October 2012

Overnight French Toast

Lately, I've been all about meals that require very little preparation on my part.  As a lover of breakfast-for-dinner meals, this one is great because it can either be for breakfast or dinner, depending on when it's prepared.


7 eggs
1 cup milk
1 Tablespoon vanilla
1/2 teaspoon baking powder
1 loaf French bread or Italian loaf, cut into 1 inch slices
4 ripe bananas, sliced
3 cups frozen fruit (try blueberries, strawberries, raspberries or a combination)
1/2 cup sugar
Cinnamon sugar

Mix the eggs, milk, vanilla and baking powder.  Dip in each piece of bread, coating each side and place in a Ziplock bag.
Pour the remaining egg mixture into the bag, seal and turn to coat bread evenly.  Refrigerate four hours or overnight.
Preheat oven to 450F.  Place frozen fruit and bananas in a 13x9 inch pan.  Sprinkle sugar over the top and toss fruit to combine.
Put soaked bread over the top and sprinkle with cinnamon sugar.
Bake for 20 to 25 minutes or until golden brown.  Let stand five minutes before serving.  Enjoy with whipped topping, butter, jam, syrup or plain.
Recipe adapted from McCormick.

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