Fancy, Fatty French Toast Casserole: A Happy Breakfast Choice.

Let’s be honest.  I like the idea of being healthy and making healthy, happy food choices…but in practice, I emphasize the happy part and de-emphasize the healthy part.  This results in wonderful decisions like baking a pan full of thick, carby slices of bread smeared with gobs of Nutella, jam, and cream cheese, all soaked in a custard concoction of maple syrup, eggs, and whole-fat milk.  Welcome to my Sunday morning. Image

I ate an impressive amount of this (somehow managing not to get hazelnut spread all over my face), and guiltily made my way to an afternoon yoga class.  See?  Happy and quasi-healthy choices for the win!

What?  You, too, want a happy breakfast choice?  This is perfect!  Maybe even consider pairing this with a glass of your favorite green smoothie…or, have a kitchen dance party while you wait for this to bake and get all custardyin the oven.  Just a thought.  Or, maybe just stuff your face and be okay with it.  No judgement.  For reals.

Ingredients

6 eggs

2 C whole milk

1 tsp vanilla extract

1/3 C maple syrup

1 loaf of buttery bread– preferably a brioche, cut into 12 slices.

Nutella

Jam (Blackberry, Raspberry, Strawberry…)

Cream Cheese

3-4 Tbsp. unsalted butter (optional)

1/4 C brown sugar (optional)

What to do:

1. Preheat oven to 350 degrees F.  Butter a 9×13 baking dish.

2. In a medium sized bowl, whisk together eggs, milk, vanilla, and maple syrup.  Set aside.

3. Generously smear a quarter of the slices of bread (3 slices, if you have 12 slices total–yay, math!) with Nutella, and another quarter with a combo of jam and cream cheese.  Trust me on this… game changer.

4. Find the naked slices of bread and sandwich a Nutella or jam+cream cheese slice with a naked slice.  Cut each sandwich into quarters.

5. Dunk each sandwich quarter into the egg-milk mixture, soak, and transfer into the baking dish.  Alternate between Nutella sandwich quarters and jam+cream cheese sandwich quarters.

6. Once all sandwich pieces have been soaked and transferred into the baking dish, pour the remaining egg-milk mixture over the sandwich pieces.

7. (Optional:  Using a pastry blender, mix up the brown sugar and butter until crumbly.  Then, crumble the topping over the sandwich pieces.)

8. Pop the baking dish into the preheated oven, and bake for 35-45 minutes, until the tops of the bread are crispy, golden brown, and the custard has set.

9.  Cool for 10 minutes before serving and enjoying 🙂

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