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Yesterday was THE day — Mother’s Day! And I’m sure most of us were hoping for a nice, relaxing, day… but didn’t get it! Because, well, life with kids AND stay-at-home orders can be tricky!
Having three kids ranging in age from one to 7, I knew not to expect a relaxing day. Instead, I prepped our breakfast for Sunday morning on Saturday. That way I was in charge of cleanup and be rest assured at no-mess and no-fuss Sunday morning.
I don’t usually eat breakfast because of my intermittent fasting schedule, but Mother’s Day is a special occasion. Also, Overnight Baked French Toast is a great excuse to eat breakfast! I picked up a loaf of our favorite bread from The Blue Door Cafe and Bakery just up the street. The owner and pastry chefs make all of their artisan breads daily and it is well worth a special trip! Any bread will do, but I would definitely suggest fresh bread if possible.
If you haven’t had or made overnight French toast, you may be wondering what makes it so different. Well, it’s basically like a cross between traditional French toast and a sweet quiche! It’s incredible. My kids, of course, drenched their in syrup, but I actually preferred it without syrup! It’s sweet enough on its own, thanks to the vanilla and brown sugar.
- 1 loaf of artisan / homemade bread (a brioche, challah, or swiss braid bread are perfect)
- 8 eggs
- ¾ of a Cup of Ajoyo Unsweetened Almond Milk
- ½ Cup of brown sugar, tightly packed
- 2 teaspoons of vanilla extract
- 1 teaspoon of cinnamon
- Powdered Sugar (optional)
- Use coconut oil to grease the bottom of a 9x13 pan. Slice bread into ½ inch pieces. Arrange the bread slices in an overlapping pattern in the pan. Set aside.
- In a bowl, beat together the eggs, Ajoyo Unsweetened Almond Milk, brown sugar, vanilla, and cinnamon until well-mixed.
- Pour egg mixture over bread, evenly coating all pieces. Cover the pan with tinfoil and refrigerate overnight (8-10 hours).
- In the morning, preheat the oven to 350 degrees. Bake, covered, for 25 minutes. Uncover and finish baking for another 10-15 minutes (until baked through).
- Remove from the oven. Sprinkle powdered sugar on top. Serve + enjoy with or without syrup!
I think this recipe is going to be a weekend staple in our house! I’ve also made it with pre-sliced, store-bought bread, but we all prefer the fresh bread. Either way, it’s delicious!