I love fresh starts.
That’s probably why I am a morning person. At least I am once you get me out of the bed.
So, what better way to start anything than with Coffee, or coffee cake, or french toast?
As usual, I have breakfast on the brain.
But once you try this, you will too! The softness of the bread mixed with the crunchiness of the topping blends perfectly.
Add a cup of coffee and a good read, and you just made a perfect morning get-away. You know, before the hurry and bustle of getting the kids ready for school (which, this close to summer is VERY hard to do!)?
See for yourself:
I prefer to start my french toast before I go to bed. That way all I have to do is pop it in the oven in the morning.
First, melt a tablespoon of butter in a cast iron skillet.
Then, break bread. I use the ends of bread we don’t use for sandwiches. Once the middle part of the loaf is gone, I break up the pieces that are left and throw them in a freezer bag. I do this until the bag is full.
Mix together milk, buttermilk*, sugar, vanilla and eggs.
Combine the two and let sit 30 minutes to 8 hours. ( I chose closer to the latter, and this was the result.)
Next, mix together topping ingredients and sprinkle generously over top.
Cook for 25-30 minutes at 350 degrees.
Ready for breakfast tomorrow? Me too!!!
Coffee Cake French Toast
(adapted from Joy the Baker)
- Leftover bread, cut up and filled to aprox. 3 cups
- 1 tbsp. butter
- 3 lg. eggs
- 1 cup milk
- 1/2 cup buttermilk*
- 1/4 cup sugar
- 1 tbsp. vanilla
- Coffee Cake Crumble:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 tbsp. cinnamon
Melt butter in cast iron skillet (or one that can go in the oven). Once melted, take off oven and add bread.
Combine wet ingredients in seperate bowl. Add to bread. Make sure all bread gets wet.
Let sit 30 minutes to 8 hours.
Preheat oven to 350 degrees. Mix crumble ingredients and top french toast.
Bake 25-30 minutes, let cool slightly. Top with powdered sugar and maple syrup if desired. Enjoy!
* You can make your own buttermilk by adding 1 tbsp. white vinegar to 1 cup milk. 🙂