Do Not Open Until Christmas! Fuss Free French Toast

It can get really busy Christmas morning! In our family, we enjoy Christmas morning breakfast at the Lang Farm and now that I'm an adult with kids of my owns, I know how precious time is with kids and how precious time is! The last thing you want to be doing is hustling around the kitchen and miss something important.

This year, I am helping my mom out by making an overnight French toast recipe. I've made it before, but with a slight twist. I am posting this before we actually eat it, so fingers crossed! Hopefully this will be a hassle free, crowd favorite that doesn't take much time to prep and serve.

For this recipe, I used a loaf and a half of a French Bread loaf. One loaf was about 2.5 inches wide and almost 20 inches long (it was all I could find!). Think sub bun diameter. Instead of making slices, I cubed it and filled a 13.9 cake pan. I figured this would be easy for kids to scoop up and eat, rather than getting assistance cutting into it. 

For the wet ingredients, I wanted to have enough to soak in overnight and I reserved some of the bread in case there was too much of the wet mixtures. I used a dozen eggs, 2 cups of heavy whipping cream and another 2 cups of whole milk. I added 2 Tablespoons of sugar, a teaspoon of cinnamon (and a dusting over the top) and a 1/4 teaspoon of nutmeg to give it that Christmas feel. I covered it with foil, but then used the lid that snaps on so all I have to do is pull the lid off and put it directly into the oven.

Bake at 350 degrees for about 40 minutes, or until a toothpick in the center comes out clean. I would keep it covered for half the baking time so it doesn't dry out on the edges, then uncover for the remainder of the time.

Serve it with syrup, fruit, powdered sugar, whipped cream, or just a plain old scoop warm out of the pan. It's sure to be a Christmas breakfast staple each year! It's easy, fast and everyone loves French toast! Check out the video on my facebook page Home EricaNomics!

Recipe:

1 inch cubed french bread to fill a 13x9 inch cake pan, heaping

12 eggs, beaten

2 cups heavy cream or half and half

2 cups whole milk (or sub in reduced fat)

2 Tbsp. Sugar

1/2 teaspoon cinnamon and a dusting on top

1/4 teaspoon nutmeg

Optional: Add Vanilla (it was an afterthought for me after making for the post, but I usually add vanilla when making french toast in the pan! Do you like vanilla? Go for it!)