Everyone loves some French toast for breakfast on a lazy Sunday morning (or afternoon, depending on how late you like to sleep in). However, it can get quite annoying having to make them one by one; you don’t always get to enjoy them at the same time or if you wait for everyone’s French toast to be ready, some people will be eating cold French toast, which is not ideal if you’re wanting your Nutella to melt (yes I like to spread Nutella on mine!).
So this idea is great for a really tasty Sunday breakfast with everyone around the table enjoying warm French toast. It also involves minimal cooking so you can really enjoy your lazy Sunday!
It’s really easy to prepare, you can even prep the previous day, keep it in the fridge overnight and pop in the oven when you wake up! This tastes even better as the bread gets a chance to soak up all the liquid overnight and you end up with extra moist French toast… yum!
What you’ll need:
- Really thick cut bread (I use Kingsmill Doorstep brand)
- ½ cup melted butter
- 1 cup dark brown sugar ( I use Muscovado)
- 5 medium sized eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 tablespoon powder sugar (optional)
- Cinnamon sugar for dusting (literally just cinnamon and white sugar mixed in a bowl!)
In a microwave safe bowl (I used a measuring jug) melt the butter in a microwave and then add the brown sugar and stir until the sugar is dissolved. There may be some lumps here and there but don’t worry about it, as long as they’re not too big.
Pour the butter and sugar mix into the bottom of your oven dish. I use a large glass oven dish sized 9 X 13, which makes for a large portion of French toast.
In a separate bowl, mix the eggs, milk and vanilla to make your French toast mixture. At this point I like to add a tablespoon of the powder sugar to sweeten it all up. If you don’t like things too sweet then feel free to leave this out. Now you’re ready to assemble.
Lay a single layer of your bread on the oven dish. I make mine a special way which is how I like to eat it, but feel free to experiment. I cut off the crusts of my bread and lay out the crustless slices in the centre first. I then fill in all the gaps with the leftover crusts. The reason I do this is that I like the French toast part to be super soft with no crusts. But, after baking, the crusts go all crispy with a lovely cinnamon flavour, so I cut those up into bite-size pieces for snacking later. Each to their own!
After assembling the first layer of bread, spoon in half the milk mixture, making sure to cover all the bread so there are no dry pieces. Sprinkle a generous amount of your cinnamon sugar and repeat this process with your top layer. At this stage you can stick it in the oven, or leave in the fridge overnight to bake in the morning.
Simply bake it at 180 Degrees Celsius for approximately 45 minutes. Depending on how crisp you like your French toast, I normally cover it for the first 30 minutes, then leave uncovered for 15 minutes to crispen up.
Serve with maple syrup, Nutella, or just eat on its own!