Lots of you commented on the picture of my “Sleep Late French Toast” I made for Christmas morning. I thought I’d share that recipe today. Although it’s perfect for Christmas morning because all you do is pop it in the oven, it’s great for any day of the week (lazy Sunday mornings? New Year’s morning?). It’s delicious, sweet, and so so good. This recipe hails from an awesome bed and breakfast in West Virginia called North Fork Mountain Inn. My husband and I stayed there on our babymoon in 2009. The owners were very nice and we had a lovely time. Plus the food was to die for, as is evidenced by this recipe.
Sleep Late French Toast
- 1 loaf French bread, cut into 1″ cubes
- 6 eggs
- 1 1/2 C half and half
- 2 C milk
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 C butter
- 1 C chopped walnuts or pecans (or both!)
- 1 C brown sugar
- 2 Tbsp maple syrup
Grease a 9×13 baking pan. Mix together all ingredients (besides bread) for the filling. Place the cut up French bread in the pan. Pour the egg mixture over the bread. Cover and refrigerate until morning.
Mix together all the ingredients for the topping and store in the refrigerator in a separate container.
When you wake up in the morning, preheat the oven to 350˚F. Sprinkle the topping evenly over the filling in the 9×13. Bake for 40-45 minutes.
Let stand for 5 minutes. Eat and enjoy!
Have a happy day!