Thursday, December 23, 2010

Overnight French Toast With Almond Streusel and Apricot Maple Syrup

I am all for the lazy..errr...efficient time management method of doing things and this looks interesting for a Christmas Day or New Years Day ( depending on the amount of festive you have inflicted on your liver ) prepare ahead Brekky.
Preheat over to 375 degrees.
Makes : 6 to 8 servings
Prep time: About 1 hour plus soaking and drying time .
For The French Toast Whisk Together:
7 eggs
1 1/4 c.milk
1 1/4 c. half and half
1/2 c. sugar
2 tsp. vanilla extract
1/4 tsp. nutmeg
2 baguettes,ends trimmed , sliced and dried
For The Streusel Combine:
1/2 c. flour ( all purpose)
1/4 c. sugar
1/8 tsp salt
3 Tbl. butter, melted
1/4 c. sliced almonds
1/2 tsp almond extract
For the Syrup Simmer:
1/2 c. apricot preserves
1/2 c. pure maple syrup ( not the buttery kind)
1/2 tsp . lemon juice
Coat a 9 x 13 glass or ceramic baking dish with non stick spray.
For the French toast whisk eggs,milk, half and half , 1.2 c sugar, vanilla and nutmeg together in a large bowl.
Tear up the baguettes and toss them in the whisked egg mixture. Let stand 5 minutes to absorb the liquid. Arrange the baguette pieces in the prepared baking dish flat sides down. Pour any left over liquid over the bread. Cover and refrigerate anywhere from 2 to 24 hours.
For the streusel combine the flour, 1/4 c. sugar, salt, butter , sliced almonds and almond extract in a bowl, mixing to combine. Sprinkle over the baguettes in the baking dish and bake until the bread is set for aprox 30 minutes.
Serve with the simmered preserves, maple syrup and lemon juice.
Enjoy the carb's the holidays.

Okay..this is nothing scarier than bread pudding for breakfast and how bad can that be ? As far as the syrup, if apricots are not your thing..consider substituting some other flavor...I'm thinking orange marmalade...
Aunty Pol

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