I must admit, my morning breakfast usually involves several cups of coffee enjoyed in between making lunches and overseeing the cereal bowls that never make it from the kitchen table to the kitchen sink. If only perfection was within reach I would be a better family cook, but alas, I am not a morning person, not by any stretch of the imagination. The gusto of those first few weeks back at school where the energy abounds for cooked family breakfasts gradually diminishes as we approach the end of the school year, which is why, when guilt gets the better of me, I reach for my Baked French Toast Recipe and return to the family breakfast table with my fork in hand.
The beauty of baking French Toast means that there are a variety of ways to serve it, and when you have 3 children with different tastes, baking it makes this classic breakfast dish simple, popular and a multitasking favorite for busy school day mornings. At a push these can go from concept to the table in under 15 minutes, and with time and full family participation, you can have have them done in 30 minutes or less.
- 6 Slices of French Bread
- 3 Large Eggs
- 1 Cup of Whole Milk
- ½ Cup of chopped Hazelnuts
- 3 Ripe Bananas
- Pinch of nutmeg or cinnamon to season the egg batter
- Pre-heat the oven for 375F and line a cupcake tray with 6 liners, then set aside while you mix the egg batter.
- In a large mixing bowl, add the eggs, milk and optional spices, and then whisk until fully blended. Slice your bread diagonally down the side until you reach the center of the bread, and then place in the batter and coat the bread fully. Gently twist the bread into a floral shape and place in the cupcake tray. Repeat this process for each slice of bread.
- Bake for 10-12 minutes at 375F or until the French toast cups are golden brown. Remove from the oven and top with fresh banana slices and chopped hazelnuts before serving.
While this is a classic favorite in our home, the second most requested cup is made by adding a spoonful of fresh jam to the French toast cup, and then topping it with fresh seasonal fruit before baking as instructed above. The result is a pie like berry cup that is sweet and juicy.
Recipe by Coryanne Ettiene | housewifebliss.com | 2012
Interestingly enough, I shared this recipe on Twitter while I was doing the GMC Trade Secrets Challenge, and it sparked a friendship with the ever talented Liza Utter. This week she is sharing both her sweet, and savory versions of my recipe on her fabulous site Liza America’s Host — I simply love her spin on this recipe. Reading her rendition has me eager to plan a brunch, complete with a create your own French Toast bar…thanks for the inspiration Liza!
Breakfast & Brunch Pins | @CoryanneEttiene on Pinterest
See what I am cooking for breakfast | @CoryanneEttiene on Instagram
Healthy Smoothie Recipes | Housewife Bliss