It’s official, again. Both of my daughters are boycotting oatmeal. Sometimes, Little T will finish eating at least more than half of her portion. Little P, on the other hand, will take 2 or 3 spoonfuls and then shake her head, “No,” and thrusts her bowl of porridge back at me.
What’s a mother of twins to do? Oatmeal is such a quick and easy breakfast to prepare and it can be served in so many delicious ways. Really, what’s wrong with my kids?
If you’ve been following my previous posts, you know that we always have a fresh carton of eggs from the Farmers Market on hand. I’m a big fan of french toast, pancakes and waffles, but with two hungry impatient toddlers whining for their breakfast, those dishes are normally reserved for the weekends. However, in my search for a breakfast alternative and one that would “Wow!” my toddlers taste buds, this came just in time- Overnight Baked French Toast to the rescue!
This dish is so easy to prepare, I’m sure our household will be enjoying this a few days during the week and not just on the weekends. It takes ten minutes to prepare the dish in a baking pan. Then it is covered with foil and stored in the fridge overnight. In the morning, pop it in the oven and by the time you’ve got your kids washed up and dressed, you’ve got a casserole of sweet and crispy french toast awaiting you and your family. Forget having to stand over a hot stove and waiting for each slice to cook, while trying to keep your children from jumping off the sofa or climbing on top of the dining table. It’s a win-win situation!
Overnight Baked French Toast Casserole
1 shallow baking dish with enough space for your slices of bread
1-2 loaves of french bread (all depends on your baking dish)
1 1/2 cups milk
1/2 cup buttermilk (or just use 2 cups of regular milk)
1/4 cup brown sugar (for a sweeter dish, increase sugar to 1/2 cup)
1 tablespoon maple syrup
2 teaspoons cinnamon
1/2 teaspoon vanilla extract
Butter a baking dish.
In a bowl combine the milks, sugar, cinnamon, vanilla extract and eggs.
Whisk to combine.
Dip each piece of bread in the batter, covering it completely, then lay it in the baking dish. (You can layer the slices on top of one another)
Pour any remaining batter over the top of the bread.
Cover with foil and refrigerate.
The next morning, remove the foil and then bake at 180 C/350 F for 25 minutes.
Your french toast will come out crispy on top, but will also surprise you with a custard-like middle.
Serve with toppings of your choice.
We enjoyed it with some maple syrup, stewed apples and bananas!