Saturday mornings at our house are easy-going, lazy and sweet. We spend our morning lounging at the breakfast table, us sipping steamy mugs of coffee while the girls enjoy a hot cocoa. The girls often plan our afternoon while I slip this French toast into the oven. Assembled the night before, this breakfast casserole comes together easily and is perfect for tiny hands.
Have your little helpers arrange the bread slices, crack eggs, whisk the milk mixture and carefully pour into the pan. Stash away in the fridge until morning to let the bread soak up all the delicious milk mixture. Top with a fresh fruit salsa that can be made while the French toast puffs away in the oven. My little one loves to chop the strawberries with a plastic knife and my eldest easily juices and dices the mint. Serve the French toast warm with syrup, topped with fruit salsa for a sweet start to the weekend.
RECIPE: Easy Oven-Baked French Toast
Yields: 6-8 servings
INGREDIENTS:
1 large loaf bread, sliced
Nonstick cooking spray
4 cups milk
6 large eggs
4 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
Maple syrup or agave for serving
DIRECTIONS:
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Spray a 13 by 9-inch baking pan with cooking spray.
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In a bowl add milk, eggs, sugar, vanilla extract, cinnamon, ginger and salt; whisk to combine.
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Place half of the slices of bread in the prepared baking pan, cutting the bread so that it fits in a solid layer. Pour half of the egg mixture over the bread. Create a second layer with remaining bread and pour the rest of the egg mixture over the bread. Lightly press the bread down to soak up all the liquid.
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Cover plastic wrap and refrigerate overnight.
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When ready to bake and serve, preheat the oven to 425° F.
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Bake the French toast, uncovered for 30-35 minutes or until bread is puffy and golden.
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Let French toast sit for 5 minutes to firm up a bit, while you make the fruit salsa.
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Cut into squares and serve it warm with fruit salsa and maple or agave syrup.
Fresh Fruit Salsa
Yields: 2 cups
INGREDIENTS:
1 pound strawberries, chopped
1 pint blueberries
1 banana, sliced
2 tablespoon fresh lime juice
1 teaspoon fresh mint, chopped
DIRECTIONS:
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Combine the fruit, lime juice and mint in a mixing a bowl. Toss lightly.
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Cover and refrigerate until ready to use.
