This year’s shower plans were already lining up…Um- until Covid-19 hit.
I had this post ready to share, but it seems a bit untimely now. Except that some friends are finding time, during shelter-in-place, for some special family breakfasts. So I’ll share this anyway- maybe give this one a try!
Much of this can be prepped the day before, making it easy when entertaining.
Serves 8 or so, as part of brunch
- One sweet baguette, 8 oz. (24“)
- 8 eggs (my orig. was 10 eggs)
- 1 c. cream (OR ½ c. cream, 1 c. milk- not sure)
- 1/4 tsp. salt
- 1/4 c. (half stick) butter
- 2/3 c. sugar
- 1 tsp. nutmeg
- 2 tsp. cinnamon
The night before, make a mixture of the following: > 8 eggs > 1 c. cream (try that. Later try w/milk if nec.) > 1/4 tsp. salt
Butter a 13 x 9” baking dish; add bread to mixture to the baking dish. Pour egg/cream mix on top and refrigerate, letting the bread soak in egg mix overnight.
To prepare for brunch or breakfast, preheat oven to 350 degrees. Let egg dish sit out while oven preheats.
Sprinkle top of bread pieces with a mix of: > 1/4 c. butter, room-temperature > 2/3 c. sugar > 1 tsp. nutmeg > 1 TBS. cinnamon
Bake for 20 minutes or so. (Bake for just 10 minutes if it will be holding in warm oven for 30 minutes or longer.)
Broil for about two minutes, until sugar is golden and bubbly (watch carefully). Turn oven off; keep French Toast in warm oven until serving time.