I know that it’s Saturday. But if you want to make this for Sunday, you’ll have to start today. Never put off until tomorrow what you can do today. DUH.
I made this on FRIDAY and normally, I like to throw all my rules and regulations out the window on Fridays. This recipe is not that healthy (a bit of sugar, white bread.) But it’s actually not THAT unhealthy (eggs, greek yogurt.) It’s a delicious and easy breakfast recipe that you should have in your back pocket because it’s GREAT for a crowd (like if you’re hosting a fancy brunch or if you have houseguests) but can also be scaled down for a small family breakfast, like ours!
First, you need some bread–french bread. You need the crustiness and “harder” texture for this dish. You can use fresh bread of course, but we don’t usually have bread around the house. I buy it when my parents are in town, and after they leave, I freeze the rest JUST for this recipe!
Spray or grease your 9″x9′ baking pan and layer your slices of bread. I kinda tear the pieces as needed to puzzle-piece them in. Two layers should do the trick, depending upon how thick your slices are!
Beat 4 eggs until fLufFy! Yay!
Add 1 and 1/3 cups of greek yogurt, 1/8 cup of granulated sugar, 1 tablespoon of maple syrup, 1 teaspoon of cinnamon, and 1/2 teaspoon of salt, and give it a good whirl!
Pour the mixture over the bread into your pan. Cover and refrigerate overnight. SO FETCH.
When you’re bright eyed and bushy tailed, refreshed from your beauty sleep, simply remove the pan from the fridge and place in a 350 degree oven for about 40 minutes or until the top is golden brown.
It seriously smells amazing when it comes out of the oven.
Top with powdered sugar, berries, syrup, and whipped cream if you’re realllyyyy gonna cheat on your #weddingdiet.
TA-DA! Baked French Toast.
Double the proportions above if you are going to make this for a crowd and use your 9″x13″ baking pan. Don’t forget to adjust the cooking time too (DUH!)