In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a delicious breakfast idea, perfect for a Mother's Day brunch. I found the recipe in “The Naptime Chef," by Kelsey Banfield (Running Press; $23).
Strawberries & Cream Overnight French Toast
(Makes 8 to 10 servings)
- Unsalted butter, as needed
- 1 loaf day-old challah bread
- 2 cups heavy whipping cream
- 2 cups whole milk
- 8 large eggs
- 1 teaspoon vanilla extract
- 5 teaspoons sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 pint fresh strawberries, hulled and sliced (or substitute frozen, about 1 1/2 cups)
- 1 cup maple syrup, warmed
1. Butter a 13 x 9-inch baking dish, paying special attention to the corners and bottom.
2. Cut the challah into 1-inch-thick slices and arrange them in the baking dish so that they are overlapping and fit together snugly.
3. In a large bowl, whisk together the cream, milk, eggs, vanilla, sugar, cinnamon and salt until blended.
4. Pour egg mixture over the bread, drizzling it back and forth across the dish so the bread is evenly coated. Using your fingers, press the bread down to immerse it in the egg mixture. It's fine if it springs back up after a minute or so, so long as it is saturated.
5. Preheat the oven to 350 F.
6. Remove the plastic wrap from the baking dish. Tuck three-quarters of the sliced strawberries between the bread slices and scatter the remaining berries evenly on top. Place the baking dish on a baking sheet and bake for 45 to 50 minutes, or until the top is lightly browned, the bread has absorbed all of the liquid, and the custard is puffed up. Remove from the oven and cool for 5 minutes before slicing and serving with a drizzle of maple syrup.