I wanted to find a way to do an easy, hot breakfast when we have a group in that doesn’t take a lot of prep time. I like to mix things up to have variety when we have guests so we don’t all get bored of eating the same thing every day. And, I wanted something cost effective. Eggs in Haiti are pretty cheap, and bread is reasonable as well. What do you get when you mix eggs and bread? Why, French Toast of course! But, I didn’t want to be dipping and flipping and taking hours in front of the stove making oodles of French Toast. So, the easy way to do it is to do it in a breakfast bake type of way!
Baked French Toast
Makes a large casserole dish.
1 c butter, melted
1 c brown sugar
2 tsp cinnamon
12-18 slices of bread, cubed*
1 c milk
Lightly grease a large casserole dish or 9×13″ baking pan. Pour melted butter in the bottom and coat bottom of dish completely. Spread brown sugar on butter. Sprinkle half of cinnamon on top. Add bread cubes. Whisk eggs and milk together with remaining cinnamon. Pour egg mixture over bread cubes, trying to evenly distribute it throughout. Cover with tinfoil and refrigerate overnight.
Bake uncovered at 350F for about 45-50 minutes. You want the center to be cooked and springy (not mushy) to the touch. You don’t want to overcook it and burn the sugar mixture in the bottom of the dish. That, is yucky. The bottom should be gooey, like a cinnamon bun.
Serve with fruit and/or bacon. The bottom should be gooey like a cinnamon bun. Top with syrup.
I’ve gotten rave reviews with this every time I make it and was told specifically to keep it on the menu. Our mornings, especially with a group, tend to be very busy. I like this because I can make it the night before, and put it in the oven when we first wake up. We can get the kids up, go down for staff prayer and get the day running, then sit everyone down to breakfast and I’ve hardly had to do anything. And, it only takes about 20 minutes to throw together! Can’t beat that!