Breakfast for Dinner
Sometimes, I like to have breakfast for dinner.
I love mimosas.
I love bloody mary’s.
I can’t have them first thing in the morning–or else my day will be shot! (Sometimes, I can’t even have them at midday!)
And I absolutely adore pancakes, waffles, omelets, french toast, bacon.
But I’m not hungry enough for them first thing in the morning.
Solution? Breakfast for dinner.
I had breakfast for dinner last night.
It was delectable.
I may have to make this a monthly thing!
I took on overnight French Toast Casserole for the first time, making a variation of the Pioneer Woman’s Baked French Toast.
Butter, For Greasing
2/3 100% whole wheat bread (torn into chunks)
1/4-1/2 loaf sprouted wheat bread (torn into chunks)
8 organic eggs
2 cups organic skim milk
1/2 cup organic half and half
1/2 cup organic white sugar
1/2 cup organic light brown sugar
1 Tablespoons pure vanilla extract
1/2 cup pecan pieces
1/2 cup organic all purpose flour
1/2 cup firmly packed organic light brown sugar
1 teaspoon cinnamon
1/4 teaspoon sea salt
Freshly grated nutmeg
1 stick unsalted cold butter, cut into pieces
Grade B pure maple syrup, for serving
Fruit Salad, for serving
Your favorite bacon, cooked (for serving)
1. Grease a large aluminum baking pan with butter.
2. Arrange torn bread strips evenly in pan.
3. In a large bowl, mix eggs, cream sugar, and vanilla.
4. Pour egg mixture over bread.
5. Cover the pan tightly with plastic wrap or lid and store in the fridge for eight hours. I made it in the am before going to work and let it sit “overnight” in my fridge while I was at the office! You could also make it the day before and let it sit even longer.
6. Preheat the oven to 355 when ready to bake.
7. Make the topping. Combine dry ingredients. Add in butter. Mix with your fingers (this is the fun part) until it forms a grainy meal consistency. Place on top of the french toast.
8. Bake French toast for 45 minutes. Serve with fresh fruit and good quality maple syrup. Mmm!
Do you like to have breakfast for dinner?