This month for the Secret Recipe Club I had the honor of being assigned to Jane’s blog, The Heritage Cook. Jane does so much for the SRC every month, including serving as the hostess of our group [group A, that always posts on the first Monday of the month] so I definitely wanted to do a good job with her blog. 🙂 Jane lives in California and has been into cooking and baking forever–ever since her Easy Bake Oven. How fun! She has tons of great recipes on her site, including lots of chocolate recipes from her Chocolate Mondays posts. So if you need a chocolate recipe, like pudding, peanut butter-chocolate cookie dip, or cake, Jane is your girl! 🙂 But I didn’t make a chocolate recipe today. I made baked french toast. And it is delicious!
This was one of the last, if not the last meal we made in our old apartment. TEAR! Ha. But I digress… this baked french toast is soft, sweet, super simple to put together. You can mix everything together the night before you want to serve it, and then just bake it up in about 30 minutes in the morning. We topped ours with walnuts and strawberries, and then an absolutely epic strawberry maple syrup. Jane is a genius, I tell ya!
The original recipe used blueberries and pecans instead of my strawberries and walnuts, but I was using up what I had. And it was excellent. I wished I had an orange to grate in some zest–that would have made a great dish even better. The moral of the story is that you can use any fruit and any nut you’d like, and you can have a great, company worthy breakfast in a jiffy. Thanks, Jane! Enjoy! 🙂
for french toast
- 1 loaf Italian bread, cut into 1-2 inch cubes
- 8 eggs
- 2 cups milk
- 3/4 cup brown sugar, divided
- 1 teaspoon vanilla
- 1 cup chopped walnuts, lightly toasted
- 2 cups strawberries, fresh or frozen
- 1 1/2 cups real maple syrup
- 1 1/2 cups strawberries, fresh or frozen
Spread bread crumbs on the bottom of a 9×13 inch baking dish. In a large bowl, whisk together eggs, milk, 1/2 cup brown sugar, and vanilla. Pour over bread, then cover and refrigerate overnight. It will appear to be very liquidy–that’s okay.
In the morning, top with remaining brown sugar, walnuts, and strawberries. Bake in a preheated 350 degree oven for 30 minutes or until brown and bubbly.
While french toast is baking, combine maple syrup and strawberries in a small saucepan and heat on low until warm. Gently press berries with a wooden spoon to break up.
Cut french toast into squares and serve with strawberry maple syrup.
Time: 1 hour + overnight.
Yield: 12 servings.
For more great recipes from this edition of the SRC, check out the links below!