At any given time, if you were to pop over (never do it, I’m warning you, call first) and take a peek in my fridge you’d likely find a number of mostly eaten loaves of bread.
I have this thing for tossing them in the fridge, right before they get moldy, and forgetting them entirely. Because I don’t like cold bread. And no one in my family does either.
So they sit.
Until I decide to make breakfast for dinner!
Breakfast for dinner is always a winner at our house.
The Dudes love it. DudeDad loves it. DudeDog loves smelling it and standing around under the table hoping someone randomly dribbles some onto her face.
There’s not a being in this place who doesn’t appreciate breakfast food at dinner time.
French toast is one of their all time faves.
Only, I hate making French toast.
I don’t like how my fingers get all wet and icky when I’m dipping (please don’t bother trying to fix this issue for me, I’ve literally tried everything).
I’ve considered the overnight version before but that requires advanced planning, and y’all know I do not excel in that.
Last week, in a desperate attempt to provide my children with sustenance, I decided to do a fridge purge and, as per usual, all I had at my disposal was a bottle of spicy mustard, milk, eggs, string cheese, hazelnut coffee creamer, butter, and bread.
So. Much. Bread.
Thank goodness that’s about all you need for oven baked French toast, well not the mustard and cheese, but the other stuff.
Oven Baked French Toast
Ingredients
A bunch of oldish bread (I used a mix of cinnamon raisin bread and white bread), torn in chunks (just use enough to fill up a 13×9 in pan)
7 eggs
1 1/2 cups milk
1/2 cup flavored coffee creamer (I used the hazelnut because that’s what I had)
3/4 tsp cinnamon
1/2 cup brown sugar
2 tablespoons vanilla
Topping
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1 stick cold butter, sliced
Directions
1. Preheat oven to 350 and grease up your pan. I buttered mine, you could use cooking spray if you want.
2. Tear the bread into chunks and drop it in the pan.
3. In a bowl, mix all the wet stuff. Make sure you beat the eggs good so there won’t be any egg hunks in your bread. I don’t know about you, but when I run into egg hunks in my French toast I gag a little.
4. Add the sugar and mix it some more.
5. Pour on the bread. Make sure all of your bread is nice and soaked in the stuff. Now, if you are a planner, this is the point where you could pop it in the fridge and bake it tomorrow and serve your family the pot roast you’ve been cooking in your crock pot all day. But, if you’re like me, and you don’t have a pot roast anywhere in your house, let alone in a crock pot nearly ready for grubbin’, you should probably just move along to step 6.
6. Mix all of the topping stuff in another bowl.
7. Cut in the butter.
8. Sprinkle over your wet bread mixture thingy.
9. Bake for 45 minutes to an hour. I bake a little longer because, wet eggs, gag.
10. Serve with syrup, or powdered sugar, or plain, if that’s your jam.