Hey there! So, Easter morning in my family is a bit of a circus—kids running around with chocolate smudges on their faces, and my sister pretending she’s the Easter Bunny (not fooling anyone, by the way). Amidst all this chaos, there’s one thing that keeps us grounded: my Easter Sunday Morning French Toast Bake. It’s like a warm hug on a plate, and I swear by it.
Why You’ll Love This
I whip this up when I want to feel like a culinary genius without actually doing much. My family goes crazy for it because, well, who wouldn’t love a sweet, custardy breakfast that comes together in a snap? (And it makes the house smell divine.) Plus, you get to prep it the night before, which means more time for hunting eggs or sipping coffee—or both!
Ingredients
- 1 loaf of day-old bread (brioche is fancy, but regular ol’ white bread works too)
- 6 large eggs
- 1 1/2 cups of milk (I sometimes use almond milk when I’m feeling health-conscious)
- 1/4 cup of sugar (my mom swears by brown sugar, but any will do)
- 1 teaspoon of vanilla extract
- 1 tablespoon of cinnamon
- A pinch of salt
- Optional: A handful of berries or a sprinkle of nuts for some crunch
Directions
- First off, cut that bread into cubes. Doesn’t have to be perfect—wonky bits add character!
- In a big bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt. This is where I usually sneak a taste. Just me?
- Toss the bread cubes into a greased baking dish and pour the egg mixture over them. Give it a gentle stir or press to make sure everything’s cozy together.
- Pop it in the fridge overnight. If you’re like me, you might forget until you’re already in bed. Don’t worry, it’s still good if it sits for just a couple of hours.
- In the morning, preheat your oven to 350°F (that’s about 180°C for my metric friends). Bake it for 45 minutes or until it’s golden and the kitchen smells like heaven.
- Let it cool just a bit before serving—burnt tongues are a breakfast spoiler!
Notes
I’ve found that stale bread really soaks up the custard better, but fresh bread is doable in a pinch. Also, if you’re short on eggs, I’ve used yogurt as a sub, and it turned out surprisingly good!
Variations
Once I threw in some chocolate chips, and it was a hit! Another time I got a bit too adventurous with banana slices, and let’s just say it wasn’t my best moment. Live and learn, right?
Equipment
A baking dish is key here, but honestly, I’ve used a big frying pan once when my dish was MIA. A bit unconventional, but it worked!
Storage Information
Store leftovers in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day. If you plan to reheat, a quick zap in the microwave should do the trick.
Serving Suggestions
I like to dust mine with powdered sugar and serve it with maple syrup. My brother likes his with a dollop of whipped cream, which feels a bit indulgent for breakfast, but hey, to each their own!
Pro Tips
Don’t rush the soaking time. I once tried to cut it short, and regretted it because the bread wasn’t as flavorful. It’s worth the wait, trust me.
FAQ
Q: Can I make this vegan?
A: Sure thing! Swap out the eggs for a plant-based alternative and use almond milk or coconut milk. It might be a bit different, but still tasty.
Q: What can I do if I forgot to prep overnight?
A: No worries—just let it soak for at least an hour or two. It won’t be exactly the same, but it’ll still taste great.