{Baked French Toast}

Every once and awhile we get to have a “special” breakfast that doesn’t consist of just cereal or toast. This was really easy because I prepared it the night before and just popped it the oven the next morning and we had a fabulous breakfast 35 minutes later. If you like french toast, you will love this!

For the French Toast:

4 large eggs
1 cup half and half, or milk
1/4 pure maple syrup
1 Tbs vanilla
1 vanilla bean, split lengthwise (optional)
1 tsp cinnamon
dash of nutmeg
1 small french baguette, cut into 1 inch cubes (about 5-6 cups)

Add the eggs to a large mixing bow. Whisk briefly. Add half and half, maple syrup and vanilla to the bowl. Scrape in the seeds of the vanilla beans if using. Add in the cinnamon and nutmeg. Whisk well until the mixture is evenly combined. Stir in the cubes of bread unil evenly coated.

Lightly grease a oven safe casserole dish, pour in the bread mixture, cover and refrigerate at least 2 hours or up to overnight.

When you are ready to bake, preheat the oven to 375 degrees. Uncover the dish and bake for 35-40 minutes or until puffed up and light golden brown. Remove from the oven and let cool for a few minutes. Serve as desired with powdered sugar, maple syrup and fresh berries.

Adapted from: Annie’s Eats

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