I am planning a Mother’s Day brunch this Sunday with my husband, my mom, my mom-in-law and my brother. I am going to do the simple normal things like toast, fruit, eggs, and bacon, but I want to add a killer “anchor” piece so I am sticking to this French Toast recipe that is amsolutely amazing. What are you doing for mothers day? Any one else planning a brunch? If so, what are you making?
- Butter for greasing baking dish
- 3 cups half-and-half or whole milk
- 3 large eggs
- 1 teaspoon vanilla
- 1/8 teaspoon salt
- 3 tablespoons sugar
- 12 (3/4-inch-thick) diagonally cut baguette slices from a day-old baguette
- Accompaniment: maple syrup, confectioners sugar, or jam
Put oven rack in middle position and preheat oven to 425°F. Generously butter a 13- by 9-inch baking dish.
Whisk together half-and-half, eggs, vanilla, salt, and 2 tablespoons sugar. Arrange baguette slices in 1 layer in dish and pour custard over bread. Turn bread slices over once or twice to coat and let stand at room temperature 30 minutes. Sprinkle top evenly with remaining tablespoon sugar and bake until custard is set and top is golden brown, 30 to 35 minutes.