When all of us who work or go school try to get ourselves together in the morning, sometimes having enough time for breakfast is virtually out of the the question! We all have been taught that having a good breakfast is essential so we sometimes have to improvise. We must come up with ways to have a good breakfast even though our time is limited. I’m passing along the ingredients for a make-ahead breakfast dish, and if you like French toast, let’s look at a way to make it ahead of time. So, here we go with “Make-Ahead French Toast”.
This recipe is very easy to do, even easy enough for a young person to make. To put it together, you start with day-old bread. The original recipe states to trim the crusts from the bread, which you can do and save the crusts for bread crumbs, if you choose. I prefer to leave the crusts on the bread, but either way works fine. Each bread slice is cut in halves or triangles. The bread is placed in a shallow dish. You then beat together eggs, milk, sugar, nutmeg and vanilla extract and pour this over the bread. The bread is turned so that the pieces are all coated with the egg mixture. This is covered and chilled overnight. The next morning, you roll the slices of bread in fine bread crumbs and saute the bread in hot butter until browned.
Any type of bread you choose can be used. Whole wheat bread is also a good choice besides white. Sourdough, potato, whole grain or any favorite can be used. If you choose, and you’d like a heavier breakfast, bacon or sausage can be served along with this toast. Add juice, milk and/or coffee and breakfast is squared away for the day!
Some weekend, you may want to try your hand at a yeast bread for a breakfast treat. Last year, I shared a recipe for “Monkey Bread”, which once made is a great breakfast bread. To get the recipe, click on the embedded link.
If your mornings are rushed and leaves you with little time for breakfast, this recipe will sure be a big help!
MAKE-AHEAD FRENCH TOAST
- 6 slices day-old bread
- 2 eggs
- 1/3 cup milk
- 2 tablespoons sugar
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- dry bread crumbs
- butter for frying
Trim crusts, if desired, from the bread and reserve for bread crumbs. Cut the bread in halves or triangles and place in a shallow baking dish. Beat together the eggs, milk, sugar, nutmeg and vanilla extract until sugar is dissolved is is well-mixed. Pour over the bread. Cover the dish and refrigerate overnight. The next morning, roll the bread in fine dry bread crumbs and saute in butter until browned on both sides. Serve hot with syrup, jam or confectioner’s sugar. Yield: 6 servings.