Baked French Toast

It's so convenient when 4th of July falls on a Friday - Monday.   No matter how it plays out, if you are in a position where you get the holiday off, you luck out with a 3 day weekend.    Woe is us on the years where the 4th falls on a Wednesday.   It's great to have a day off midweek, but you have show a little restraint in your celebrations if you have to function at work the next morning.    

I work in the service industry, so the majority of my colleagues are not guaranteed the holiday off...there were many years when I celebrated Thanksgiving with a Monday off work knowing that I would be running full speed serving guests on the holiday.  

But this year?  It was time for me to host an Independence Brunch.     

I Celebrated my independence from worrying about recipes with 8 eggs and a pint of half and half.     

I didn't think twice.  

In fact, I poured pure Wisconsin maple syrup on top!

Tropical independence brunch = yay!

What You Need

For the toast:

8 eggs

2 cups half and half

1 cup milk (I used skim....is that kind of like ordering a diet soda with french fries?)

6 tablespoons brown sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

1 tablespoon vanilla extract

1 (16 oz) loaf of french bread - day old bread is perfect for baked french toast

For the topping:

4 tablespoons packed brown sugar

4 tablespoons granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

2 tablespoons cold butter

What You Do

*This recipe is ideal for prepping the night before, leaving in the fridge, and popping it in the oven the next morning.   That's how you celebrate your independence.  

Grease a 9x13 pan - with butter (of course).   

Crack eggs into a large mixing bowl and whisk.   Add the half and half and whisk some more.  Add the brown sugar, cinnamon, salt and vanilla.   Whisk a little more and set aside.

Cut the loaf of french bread into 1 inch cubes.   I sliced the loaf in half the long way and then went from there.    Put the cubed bread into a large bowl.   Whisk the egg mixture one more time and pour over the bread.   You want to toss the bread (gently, gently) to make sure all pieces are coated.

Prepare the topping by combining all the ingredients in a small bowl.   Crumble with a fork, knife or your hands.    Put it in the refrigerator, covered, and walk away.   

Pour the soaked bread mixture into the 9x13 pan.    Put it in the refrigerator, covered and walk away. 

Enjoy the rest of your evening.   

Is it time to eat yet?   Yes?

Preheat the oven to 350.    Uncover your casserole dish and sprinkle the sugar topping over your french toast.    Bake 40-50 minutes until the top is golden brown.   Allow to cool (5 minutes or as long as your patience allows), slice and serve.   

Serve with syrup, fruit, or your favorite toast topping, you independent person, you.

If you want to see what else we did on the Fourth of July, pop on over to Traveler for Good.    Just know that it involved Elvis and Presidential Hula Dolls.   

Recipe Source:  Our Best Bites