Wednesday, October 8, 2008
I'm not usually a big breakfast person, but every once in a while I get a hankering to do something fun. I'm the type of person who usually eats a bowl of cereal - usually Raisin Bran or Fiber One or some other not-so-fun, but healthy, kind. Hey, it's my one meal where I can easily get in all of those good vitamins and fiber and a little calcium from the milk. A rather boring but good way to start the day. But that's neither here nor there... we're talking about the yummy, fattening, french toast here.
This french toast is made the night before. Yes, the night before! That means you don't have to worry about thinking straight first thing in the morning. All I had to do was make sure I set the oven at the right temp. And thankfully I managed not to screw that up.
So here's the skinny on this recipe - marmalade of your choice between slices of sourdough bread. And that's what's fun about this recipe - make it how you like it. I used orange marmalade, but pick what you like. And you can even switch out the sourdough for something you like better. Put it all in a baking dish, cover it with a milk/egg/sugar/spice mixture. Let it all meld together overnight, then pop it in the oven and you've got a savory breakfast!
Marmalade French Toast
2 Tbsp. butter or margarine
16 oz. loaf of sourdough, or other favorite bread
12 oz. jar fruit marmalade
1 and 1/2 cups milk
1/4 cup sugar
1 tsp. vanilla extract
1/4 tsp. ground nutmeg
4 large eggs
1. Spread butter or margarine on one side of each bread slice. In a lightly greased 13x9 inch baking dish, arrange as many of the bread slices as you can fit, buttered side down, and slightly overlapping. Spread the marmalade evenly over bread, then top with the remaining bread slices, buttered side up.
2. Combine milk and next 4 ingredients, stirring with a whisk. Pour egg mixture over bread. Cover and refrigerate 8 hours or overnight.
3. Preheat oven to 350 degrees F.
4. Bake for 45 minutes or until golden. Let stand 5 minutes before serving. Serve with honey or syrup.
Makes 12 servings.