Starting the morning off with a d’lish breakfast can set the tone for the rest of the day but sleeping in can be an important weekend must…so quick and easy breakfast bakes to the rescue!
Most everyone has some sort of variation on a “hash brown breakfast bake” or have tried a strata, which is like a savory bread pudding made with torn bread, cheese, and veggies/bacon/sausage soaked with an egg custard and baked.
But I’ve got a new one for you – an indulgent Citrus French Toast Bake… oh yea! Made with lots of citrus zest, this bake is prepped the night before. In the morning just pop it in the oven and your d’lish breakfast will be ready in less than an hour. I recommend serving it with a tasty Mimosa to get the weekend rolling! Or if you want to be extra fancy stir in a little Grand Marnier liqueur into your warm maple syrup. 😊 – Kathy
Citrus French Toast Bake
Overnight French Toast is great for a crowd. Just prep the day before then pop in the oven right before guests arrive. Try adding in your favorite toasted nuts to the cinnamon layer. For a super-decadent topping, sprinkle with shaved dark chocolate and a dollop with freshly whipped cream.
Makes: 8-10 portions
Ingredients:
4 Tbsp. butter, melted
1 cup brown sugar
1 tsp. ground cinnamon
8 eggs
2 Meyer Lemons, zested and juiced
2 Oranges, zested and juiced
1 1/2 cups milk
1 French baguette, cut into 20 1-inch slices
Directions:
Drizzle melted butter into a 9- x 13-inch glass baking pan. Set aside.
In a small bowl, combine brown sugar and cinnamon. Set aside.
In a medium bowl, lightly beat together eggs, juices, zests, and milk. Set aside.
Sprinkle one-third of sugar mixture evenly over melted butter in baking pan. Cover with 10 slices of baguette.
Drizzle half of egg mixture over bread, then sprinkle with half of remaining sugar mixture. Top with remaining slices of bread.
Drizzle with remaining egg mixture and sprinkle with remaining sugar mixture. Cover with plastic wrap and refrigerate overnight.
When ready to serve: Preheat oven to 350°F. Bake, uncovered, for about 45-50 minutes, or until golden brown and custard is set. Cut into squares and serve warm.
Recipe by Kathy Casey Food Studios®
