I am firm believer that breakfast is the most important meal of the day. I could show you research to prove it. (Here’s a list) But, let’s face it, morning time is perhaps the most hectic in most households. (I don’t accept cereal as a proper meal.) So, let me present a recipe you can toss in the oven, while running around doing whatever it is we run around doing in the morning.
Baked French Toast. You can also bake bacon on a muffin pan at the same time. That’s right, I said muffin pan. Place strips of bacon over the pan like you would a cookie sheet. It will catch the grease and you’ll feel slightly healthier, while still getting yummy bacon. This meal is also perfect for weekend brunch, if you are a brunch lover and who doesn’t love brunch?. 😉 ♥
Recipe for Baked Fruit French Toast
Heat oven to 400℉. Place butter in cast iron skillet or oven proof casserole dish and heat in oven until butter melts. Cut bread into 1 inch slices. In medium bowl mix together eggs, milk, cinnamon and confectioner sugar. Soak bread slices in mixture until well absorbed, but not soggy. Remove skillet from oven and swirl butter around in pan until well coated. Place soaked bread slices in the pan until completely covered. If necessary, cut bread to fill in empty spaces. Drain fruit syrup into a small sauce pan. Place drained fruit on top of bread. Sprinkle with cinnamon and confectioner sugar for extra sweetness and color. Place pan in oven. Bake 30-40 minutes, until edges are browned.
Meanwhile, heat fruit syrup in small sauce pan on medium heat until bubbling. Add brown sugar, 1 tsp cinnamon, lemon juice and stir. Heat at a slow bubble for 15-20 minutes, stirring often. Mixture should thicken to pancake syrup consistency. Remove pan from oven and pour syrup over french toast. Return to oven for 5-8 minutes. Serves 6 to 8.
Download the recipe HERE