Tag Archives: french toast

Overnight French Toast

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I have a serious breakfast addiction. And some serious writer’s block.

Although, I’m not sure if writer’s block is the correct term; it’s more of a lack of inspiration. Hence the reason why I have defaulted back to breakfast posts, they’re kind of my comfort zone. Hopefully I’ll break out of this rut soon.

If your stuck in any sort of rut, I think you should make this french toast. Why? Because it takes your breakfast to a whole other level; like the kind of breakfast you would enjoy at an outdoor cafe in garden. I’m stuck in a breakfast rut as I find myself eating breakfast foods for practically every meal of the day. This is what happens when my life becomes exhausting; I eat oatmeal for at least two out of three meals a day…and I would love to curl up on the couch with this entire pan of french toast right now.

I’m also incredibly jealous now that I’m looking at these pictures. Look at all that sunlight! It has been non-stop raining here today and it’s really putting a damper on my mood. I’m so ready for summer, for flip-flops and sundresses…I’ve already got my first sun-burn of the year yesterday and now the weather is doing a complete 180 and is back at a chilling forty degrees. Can we just move permanently to summer now? Okay, thanks!

I’ll just put away all my winter clothes for good now and live in shorts, tanks and dresses until the end of September. I will also plan a fancy brunch party and make this french toast, in which I can wear a pretty sundress and one of those big floppy sun hats. Or I could nix the brunch party and just enjoy this brunch pool-side in some sunglasses and shorts with my feet dipped in the water. Yes, that sounds perfect. Is anyone else as anxious as I am for summer to get here?

Overnight French Toast

1 baguette french bread, cut into 1″ slices
6 large eggs (I used half whole and half whites)
1 1/2 c. milk
1 c. lite cream
1 tsp. vanilla
1/4 tsp. nutmeg
1/4 tsp. cinnamon
1/4 c. butter, softened
1/2 c. light brown sugar
1/2 c. chopped nuts
1 tbsp. light corn syrup

In a buttered or greased baking pan, layer the bottom with the bread slices, covering it completely. In a bowl, combine eggs, milk, cream, vanilla and spices; mix well. Pour this mixture over the bread. Cover and refrigerate overnight (the bread will absorb the liquid).

The next day, preheat oven to 350 degrees. In a bowl, combine butter, sugars, nuts and corn syrup; mix well and spread over the bread. Bake for 40 minutes, until puffed up and golden brown. Serve warm and with maple syrup.

It’s like cinnamon bun and french toast had a very delicious child.

Peanut Butter & Apple Stuffed French Toast

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Looks like I’m stuck on breakfast again.

In my defense, though, this idea has been stuck in my heads for weeks but I’ve just been too lazy to actually create it, photograph it and most importantly, eat it. But man, I am so glad that I finally did it because it was even better than I imagined; crunchy, sweet, tangy, warm, nutty…and easy, let’s not forget about that crucial detail.

I’ve seen stuffed french toast on dozens of brunch menus and I’ll admit, I’ve never ordered any. I have no clue how to really stuff french toast, although I can’t really imagine that it would be much different than this. I can also imagine that this recipe is about four times healthier than any other stuffed french toast. It’s full of fruit, healthy fats and fiber — what a great way to start your morning! Or, you know, your lunch hour.

I love the combination of apples and peanut butter, and they both certainly did not disappoint in this dish. I am already thinking of all the lovely combos that could be united in french toast form; peaches, blueberries or cherries…I think I’ve found my new food obsession. Oh, and if you get really lazy while in the process of making this or lose electricity or something, you can just skip the frying and enjoy a nice PB&A sandwich, another one of my favorites.

Peanut Butter & Apple Stuffed French Toast
makes 2 servings, one “sandwich” each

4 slices bread, preferably light whole-wheat
2 tbsp. peanut butter (or any nut butter)
1 small-medium apple, sliced thinly
1 egg
1/2 tsp. vanilla
1/2 tsp. cinnamon

Smear 1 tablespoon of peanut butter onto two slices of bread. Top those slices with the sliced apples. In a small bowl, whisk together the egg, vanilla and cinnamon until combined. Pour the egg mixture onto a small plate or shallow bowl.

Heat a skillet or frying pan, sprayed with non-stick spray, to medium-high heat. Take one of the slices with apples and peanut butter on it and gently dip the bottom of the bread into the egg mixture; carefully shake off any excess liquid. Place egg-side down into the pan. Take a bare slice of bread and lightly dip it into the egg mixture as well; place on top of the bread in the pan to create a “sandwich” – make sure the egg-dipped side is face up.

Cook the sandwich for about 4 minutes, flipping halfway through, until both sides are golden brown. Transfer french toast to a plate and repeat with the other two slices. Cut in half and serve with maple syrup. Feel free to sprinkle with more chopped apples.

I cannot get enough. I ate this for lunch, about five hours ago — still full. This is wonderful.