Since Jon and I had off of work yesterday I wanted to make us a nice breakfast to wake up to. I had seen this recipe on The Pioneer Woman for French Toast that you make the night before and throw in the oven in the morning when you’re ready to eat it. No work in the morning? Sounds like a plan to me.
I halved the Pioneer Woman’s recipe because I’m just feeding two mouths, but if you’re having overnight guests go for the full recipe. Maybe I should consider opening a Bed and Breakfast, just so I can make this more frequently.
Gotta love a recipe where you have most of the ingredients on hand, or at least know where to locate them in the grocery store without feeling like you’re on an episode of Supermarket Sweep.
Tear up the bread.
Pour the egg mixture. Cover with saran wrap. Refrigerate.
Ingredients for the topping. Again, things I had on hand. Win.
Combine those ingredients. Store in a Ziploc bag. Refrigerate.
In the morning when you’re ready to bake simply pour the topping over the french toast and bake at 350 for an hour. Before you know it your French Toast will be melting in your mouth.
You can thank me later.