Christmas Breakfast

We had delicious Christmas meals this year, and I decided I would just type it up! I prepped everything the day before so it would be easy to put together on Christmas. 

For Breakfast, I made a delicious overnight French toast. I have made those many times, but this one had a cinnamon topping that really set it off! It was inspired by this recipe, https://kitchenfunwithmy3sons.com/easy-overnight-french-toast/ 

I changed some things and that is what I have posted here.

Overnight French toast 

Ingredients: 

1 loaf french bread or thick texas toast 

10 eggs 

2 cups milk 

1/2 cup sour cream 

3 Tbsp granulated sugar 

1 1/2 teaspoons pure vanilla extract 

2 teaspoons ground cinnamon 

1 teaspoon ground nutmeg 

1 teaspoon salt (half of it kosher salt) 

Cinnamon Crunch Topping 

1/2 stick butter softened or melted 

1/2 cup dark brown sugar packed 

2 teaspoons ground cinnamon 

1/2 teaspoon ground nutmeg 

Optional-chopped pecans (or maybe in half of it, or sprinkle them on top after spreading the topping) 

Instructions:

Prepare a 9"x13" baking dish by coating the entire inside of the dish with butter or cooking spray. Set aside. Slice the French bread, about 1-inch thick. Arrange slices in your prepared baking dish in rows, overlapping the slices. Or cut into cubes and sprinkle into pan. Set aside. In a large bowl, whisk eggs. Add milk, sour cream, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk until well combined. Pour the egg mixture over the bread slices, making sure they are covered evenly. Spoon some of the mixture in between the slices making sure all the slices are completely covered. Cover with foil and refrigerate overnight. 

The next day, preheat oven to 350°F. Meanwhile, carefully flip each piece of bread over to make sure everything is nice and coated with the mixture. 

Make the Topping: 

Combine all ingredients in a medium bowl and mix to combine. Spoon the topping on top of the prepared bread slices. Then spread evenly over the bread (like you are icing a cake). You can also spread some of the mixture in between the slices to make sure the entire slice is covered (if you prefer). Bake for 40-45 minutes (no need to cover with foil), until puffed and lightly golden. I sliced up strawberries and added a little sugar and set that in the fridge to pull out when the french toast was ready. Then I enjoyed it with the strawberries, whip cream, and sprinkled some cinnamon on top. It was DELICIOUS!