My mother-in-law is super awesome at the whole cooked breakfast thing. She will whip up bacon and eggs, french toast and crepes for 45 people without building a sweet {or worrying about how long it will take her to clean her kitchen afterwards}.
The lovely Jenny over at LoveWednesday makes her beautiful little ones this great ‘Everyday French Toast‘ recipe almost everyday! Now, whilst I have whipped up this recipe a few times – I’m a little stuck in the fact that I have to monitor two highchairs whilst cooking.
So, I thought that I would come up with a recipe with which I could basically do all the work the night before {whilst babies were sleeping} and then just pop them in the oven in the morning – meaning that I’m then free to run around changing nappies, monitoring the potty, getting the boys dressed, checking the baby bag is well stocked, possibly even getting dressed myself before serving a delicious cooked breaky. No ‘stove-standing’ over here!
OVERNIGHT FRENCH TOAST {the peaches and cream edition}
1 loaf of brioche
8 large eggs
2 cups almond milk
¼ cup brown sugar
1 cup thickened cream
1 cup of sliced peaches {fresh is amazing, but tinned will also work}
Lightly grease your ramekins or baking dish.
Thickly slice your brioche and then arrange the bread and the sliced peaches in a tight, flat layer in the ramekins {or baking dish}.
In a large bowl, whisk eggs with milk, sugar and vanilla until blended. Pour over bread. Cover tightly and refrigerate for 6-8 hours {overnight is best}.
Remove the ramekins from the fridge 10 minutes {you’ll need approximately 20 minutes – to allow a larger baking dish to come to room temp} prior to baking. Preheat your oven to 180 degrees.
Bake the ramekins for 30 -35 minutes or until just cooked through {a larger baking dish may need approximately 50 minutes}.
Let stand for 5 – 10 minutes before serving with some thickened cream.
