Sometimes we have breakfast for dinner because eggs are the only thing in the refrigerator.
Sometimes I don't feel like creating a whole magnificent menu for a random Wednesday.
Sometimes it is the fastest thing I can get on the table.
This meal was for none of those reasons.
I was craving French toast the other day about two weeks ago. Mr. J loves big breakfasts but that is normally eggs or omelettes. He does not think that pancakes or French toast is filling enough. Thus, I was surprised when he was excited about the idea of French toast for dinner. We already had plans for dinner the next two nights but I made a mental note. I was going to have French toast soon. If Mr. J put up a fight I was going to remind him of our little conversation.
Fast forward a few days and this recipe for Pioneer Woman's baked French toast came to my attention. Perfect. Make in advance, quick meal of something I truly, deeply, madly needed to have.
Cinnamon Baked French Toast
Recipe adapted from The Pioneer Woman
Taken and adapted from Two Peas and Their Pod
1 loaf French Bread
8 large eggs
2 cups milk
1/2 cups granulated sugar
2 tablespoons vanilla extract
½ cup all-purpose flour
½ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon salt
1/2 cup cold butter, cut into pieces
Maple syrup-for serving
1. Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.
2. In a large bowl, mix together eggs, milk, cream, sugar, and vanilla extract. Pour evenly over bread. Cover pan with saran wrap and store in the refrigerator for several hours or overnight.