Monday, March 18, 2013

French Custard Toast

We are not huge breakfast people
(please refrain from tossing the generic "most important meal of the day" comments my way please). It's just the way we are.
When the girl child was young, I made sure she had a hot breakfast every morning. Now, she gets up so early for school she gets sick at the thought. Yay for protein shakes!

On the occasional weekend, we will have a more brunch like meal.
Today was one of those days.
Later this afternoon, we know we will be going to a friend's house where we will eat more than we ever good, filling breakfast will keep us until then.

I got this recipe here, and changed it to suit our needs.
Well, we can call the omission of lemon zest a "change" but it was really just a blonde moment at the grocery (um, actually 2 separate trips to the grocery, and still no lemon! Whoops!)
I only made one pan, which required 7 slices of bread.

It was still more than enough for the 4 of us (darling daughter's friend spent the night). We have more leftover than we will go thru.
Hm. I am sure Nana would like me to bring her some...

12- 1 ½ inch thick slices of day old french bread
4 Large eggs
4 Cups evaporated or whole milk
⅓ Cup sugar
1 ½ Tbsp lemon zest
1 Tsp vanilla extract
½ Tsp salt

1 Tbsp sugar
2 Tsp ground cinnamon

1. Evenly divide bread slices between 2 greased 9 x 13 inch glass dishes
2. In large bowl, whisk eggs, milk, sugar, zest, vanilla, and salt.
3. Pour evenly over bread. Let bread soak for 5 minutes, and then turn each piece over.
4. Cover and chill for 12 hours or overnight.
5. Before serving, preheat oven to 325.
6. Mix cinnamon and sugar in a small bowl. Sprinkle evenly over bread.
7. Bake, uncovered, 30-45 minutes. Serve immediately with powdered sugar and syrup


Yeah, see, no lemon

Sprinkled with cinnamon and sugar the next AM prior to baking

Mmm...powdered sugar

You know you want to make this!

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