When it comes to holiday breakfasts, it’s going to be hard to beat this baked cranberry eggnog French toast. Better yet prepared the night before for an easy hot breakfast in the morning!

This post is sponsored in conjunction with ChristmasSweetsWeek and by participating received product samples from sponsor companies to be use in the creation of my ChristmasSweetsWeek recipes. All opinions are mine alone.

‘Twas the night before Christmas and not a creature was stirring not even a mouse… because you already prepared this French toast, waiting in your fridge for Christmas morning to be baked for breakfast! Or how about it’s Friday and you should make this tonight and your future self will thank you. Either way this baked French toast is the perfect make ahead breakfast option for the holidays or random weekend brunch.

I was particularly excited to sneak in some cranberry sauce that I still had leftover from Thanksgiving. Why is it that even though it is a must for Thanksgiving, it always seems like the last of the leftovers? But I digress we are not here to talk about holidays of the past, but holidays of the future! To make this French toast more festive and to pair with the cranberries, I used eggnog instead of regular milk. Simple but amazing substitution.

Do you have any Christmas morning breakfast traditions? My dad always makes pancakes and he makes the best. There’s one other breakfast recipe shared today for #ChristmasSweetsWeek on the list below along with a long list of other delicious things you need to find time to make (and maybe a bigger belt). This is my last recipe for the week but there’s still one more day left of recipes from other bloggers. Which means you still have time to enter the giveaway located at the end of this post! Find out more HERE.

#ChristmasSweetsWeek recipes:

Beverages:

Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Chocolate Eggnog Pudding Shots from Rants From My Crazy Kitchen
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Hazelnut Hot Chocolate Drops from Family Around the Table
Mulled Red Wine Sangria from Platter Talk
Red Velvet Hot Chocolate from Live Love Texas
Salted Caramel Affogato from Tara’s Multicultural Table
Salted Caramel Apple Cider Martini from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Mocha Smoothie from An Affair from the Heart
Sugar Cookie Martini from Strawberry Blondie Kitchen

Breakfast:

Baked Cranberry Eggnog French Toast from The Spiffy Cookie
Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise

Candies:

Pecan Butter Rum Toffee from Take Two Tapas
Christmas Grinch Bark from Blogghetti
White Christmas Sugar Cookie Dough Fudge from Hezzi-D’s Books and Cooks

Desserts:

Black Forest Cheesecake from Kate’s Recipe Box
Butter Rum Cheesecake from Cookie Dough and Oven Mitt
Christmas Cornflake Wreaths from The Mandatory Mooch
Chocolate Pumpkin Pie Cookie Cups from Love and Confections
Cookie Butter Shortbread Bars from Eat Move Make
Fluffernutter Truffles from Mildly Meandering
Frozen Mint Meltaway Pie from Cooking with Carlee
Vegan Gingerbread Cupcakes with Eggnog Frosting from The Baking Fairy
Spiced Eggnog Sugarmen from Culinary Adventures with Camilla
Peppermint Mocha Cupcakes from The Beard and The Baker
Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain
Slice ‘N’ Bake Grinch Cookies from Big Bear’s Wife
Snowmen Macarons from A Kitchen Hoor’s Adventures

Three years ago: Homemade Cardamom Pear Sauce

Four years ago: Quiche for One

Six years ago: Gingerbread Oreo Snowman Truffles

Seven years ago: Jalapeno Cornbread

Eight years ago: Pretzel Rolls

BAKED CRANBERRY EGGNOG FRENCH TOAST WITH STREUSEL TOPPING

Serves 6-8

Ingredients:

FRENCH TOAST

1 (16-oz.) French baguette

1 cup cranberry sauce

8 eggs

2 cups eggnog

1/4 cup Dixie Crystals pure cane brown sugar

1 tsp vanilla extract

1 tsp Lorann maple bakery emulsion

1/2 tsp cinnamon

1/4 tsp ground nutmeg

STRUESEL TOPPING

1/2 cup old fashioned rolled oats

1/2 cup Dixie Crystals pure cane brown sugar

1/4 tsp cinnamon

1/4 cup Cabot Creamery unsalted butter, softened

1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Butter a 9×13 baking dish. Cut bagette into 1″ slices. Spread cranberry sauce on one side of each, and slices into rows in baking dish. In large bowl, whisk together the eggs, eggnog, brown sugar, vanilla, maple, cinnamon, and nutmeg. Pour over bread slices, separating slices as you pour so the mixture gets between them. Cover and refrigerate overnight (maximum of 18 hours).
2. Streusel may be made the night before and sprinkled on before baking the next day: In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside
3. Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup.

Source: Adapted from my Baked Apple French Toast with Streusel Topping.
a Rafflecopter giveaway

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

When it comes to the toast for breakfast trend, I’m still partial to the French kind. Sure I am kinda basic sometimes and want to put avocado on everything, but French toast is where it’s at (and I’m not sure avocados belong there). Especially when I can prepare it the night before and bake it in the morning, thus not standing over the stove top cooking each one individually in the morning.

This version of French toast has straight peanut butter spread between each layer of sliced French bread, cocoa powder beaten into the egg-milk mixture in which the bread soaks overnight, and more peanut butter and cocoa powder in the streusel topping. So little peanut butter sandwiches soaked in chocolate and topped with a peanut butte rand chocolate crunch. Sounds like the perfect start to the weekend if you ask me.

There are only 2 regular season games left in the Ohio State Buckeyes season including today’s last home game against Illinois. After today, we have Michigan away on Thanksgiving weekend and if we win out then we will go on to the B1G Championship game against Wisconsin. But what I’m getting at is that this year’s #PBChocSat series is nearing it’s end. Not that I won’t still post peanut butter and chocolate recipes, it just won’t be every Saturday.

I actually already know what I want to make for next weekend and it’s gonna be great (as always). But for now I’m relaxing at home (because we sold our tickets to a friend again) until later when we eat our faces off at Bonifacio’s 1st anniversary Kamayanfest party! This French toast served as my larger brunch so that I can skip lunch and be ready for the feast at 5. Gotta plan ahead for these kinds of things.

One year ago: Blackened Roast Turkey

Two years ago: Bacon Wrapped Turkey Breast Stuffed with Pear Hash

Three years ago: Caramel Apple Pecan Cheesecake

Four years ago: Penne with Butternut Squash, Kale, and Goat Cheese

Six years ago: Baked Apple Cider Doughnut Minis

Seven years ago: Asian BBQ Chicken

BAKED PEANUT BUTTER & CHOCOLATE FRENCH TOAST

Serves 6-8

Ingredients:

FRENCH TOAST

1 (16-oz.) French bagette

1 cup creamy peanut butter

8 eggs

2 cups 2% milk

1/2 cup cocoa powder

1/2 cup brown sugar

1 tsp vanilla extract

STRUESEL TOPPING

1/2 cup old fashioned rolled oats

1/2 cup packed brown sugar

1 Tbsp cocoa powder

2 Tbsp unsalted butter, softened

2 Tbsp creamy peanut butter

Directions:

1. Butter a 9×13 baking dish. Cut bagette into 1″ slices. Spread peanut butter on each slice and sandwich together. Arrange in a single layer in the prepared baking dish.
2. In large bowl, whisk together the eggs, milk, cocoa, vanilla, brown sugar, and honey. Pour over bread slices, separating slices as you pour so the mixture gets between them. Cover and refrigerate overnight (maximum of 18 hours).
3. Streusel may be made the night before and sprinkled on before baking the next day: In medium bowl whisk together oats, brown sugar, & cocoa. Cut in butter and peanut butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Set aside.
4. Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup or chocolate maple syrup.

Source: Adapted from my Baked Apple French Toast with Streusel Topping.

In case you haven’t noticed, I’m kind of obsessed with overnight breakfast options that require little preparation in the morning. Especially when it is French toast. Let it soak overnight, pop it into the oven in the morning, and it’s like someone else did the cooking. And this time it’s been stuffed with cream cheese and strawberries. Mother’s Day brunch anyone?

One year ago: DIY Wood Candle Holders

Two years ago: Easy Corn Salsa

Three years ago: Pear Yogurt Almond Cake with Cinnamon Brown Sugar Buttercream

BAKED STRAWBERRIES AND CREAM FRENCH TOAST

Serves 6-8

Ingredients:

1 (16-oz.) French baguette, sliced into 1-inch slices

8 oz. cream cheese, room temperature

1-1/2 cups sliced strawberries

8 eggs

2 cups 2% milk

1/4 cup brown sugar

1/4 cup honey

1 tsp vanilla extract

1/2 tsp cinnamon

Directions:

1. Butter a 9×13 baking dish. Cut bagette into 1″ slices. Spread cream cheese on each slice, top with strawberries, and sandwich together. Arrange in a single layer in the prepared baking dish.
2. In large bowl, whisk together the eggs, milk, vanilla, brown sugar, honey, and cinnamon. Pour over bread slices, cover and refrigerate overnight (maximum of 18 hours).
3. Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving with maple syrup.

Source: Adapted from my Baked Apple French Toast with Streusel Topping and The Suburban Soapbox.

French toast has never been easier and yet looked so elegant at the same time. Baked apple French toast is made the night before and can be modified with your favorite fruit.

In honor of Valentine’s Day this past weekend, my friend Haley and I conjured up the epic idea of hosting a Lord of the Rings movie marathon, the extended versions, complete with all 7 hobbit meals.

When I ran this idea by my boyfriend a few weeks prior, not wanting to impose a house-full of our friends on him for Valentine’s Day, he responded in the best way possible, “This is it best Valentine’s Day idea ever – you do love me!”

And then I went off the deep end, looking up middle earth inspired recipes and researching the typical kinds of food eaten throughout the series. Everyone who has read the books and/or seen the movies is familiar with elven lembas bread and the mass quantities of ale consumed by the hobbits, what did their typical diet entail?

For starters, there are 7 different meals including Breakfast, Second Breakfast, Elevensies, Luncheon, Afternoon Tea, Dinner, and Supper.

Since I think I was the only one who was up early enough to eat Breakfast (which was a glass of tea and a muffin), we started the day at 9:30am with Second Breakfast and the original animated 1977 movie, The Hobbit.

Inspired by a hobbit’s love for bread, eggs, apples, and honey I prepared baked apple french toast with slices of apple between the bread and topped it off with streusel. Served with a side of sausage, all my hobbit friends were satisfied (see below for proof that hobbits were present). At least until the next meal 2 hours later.

The next meal was elevensies, served at 11am of course. This consisted of lembas bread wrapped in crafted mallorn leaves – you can find out about that and the rest of the menu on my Lord of the Rings Menu post.

Side note: One of my friends has celiac and I was able to make her own portion of this French toast using gluten-free bread and gluten-free oats. In the past I’ve also made it with dairy-free milk so no matter your dietary restrictions, you can still enjoy this with the appropriate substitutions!

One year ago: Skillet Rolls for Two

Three years ago: Meyer Lemon Blueberry Baked Oatmeal

Four years ago: Caramelized Chicken with Jalapeno Cream

Five years ago: Chocolate Covered Cherries

BAKED APPLE FRENCH TOAST WITH STREUSEL TOPPING

Serves 6-8

Ingredients:

FRENCH TOAST

1 (16-oz.) French bagette

8 eggs

2 cups 2% milk

1/4 cup brown sugar

1/4 cup honey

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp ground nutmeg

3 apples, peeled, cored, and sliced

STRUESEL TOPPING

1/2 cup old fashioned rolled oats

1/2 cup packed brown sugar

1/4 tsp cinnamon

1/4 cup unsalted butter, softened

1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Butter a 9×13 baking dish. Cut bagette into 1″ slices. Align slices into rows in baking dish. In large bowl, whisk together the eggs, milk, vanilla, brown sugar, honey, cinnamon, and nutmeg. Pour over bread slices, separating slices as you pour so the mixture gets between them. Place slices of apples between the bread. Cover and refrigerate overnight (maximum of 18 hours).
2. Streusel may be made the night before and sprinkled on before baking the next day: In medium bowl whisk together oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside
3. Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup.

Source: Adapted from my Baked Blueberry French Toast with Streusel Topping.

Everybody loves breakfast for dinner, but what about breakfast all day long!? Today a group of bloggers are sharing a variety of waffles to cover you from sunrise to sunset, thanks to our hostess Kim (Feed Me, Seymour). So be sure to check out every one else’s recipes and have a napkin handy, you might need to wipe your face clean of drool after all of this is said and done.

Appet-affles

• Cheese & Pear Waffle Appetizer by The Freshman Cook
• Waffled Polenta Crisps with Caponata by Culinary Adventures with Camilla

Breakf-affles

• Buckwheat Waffles Benedict by A Kitchen Hoor’s Adventures
• Honey Bacon Waffles by Cindy’s Recipes and Writings
• Churro Waffles by A Nerd Cooks
• Coconut Flour Waffles with Spiced Pineapple Syrup by Aloha Flavor
• Gluten-Free, Dairy-Free Chocolate Pecan Waffles by Rhubarb and Honey
• Orange and Dark Chocolate Waffles by Cookie Monster Cooking
• Peanut Butter & Jelly Stuffed French Toast Waffles by The Spiffy Cookie
• Potato Waffle Eggs Florentine by Eats Well With Others
• Pumpkin Waffle Sandwiches with Apple Butter and Melted Brie by Go Go Go Gourmet
• Toasted Coconut Belgian Waffles by The Chef Next Door

Waffl-ides

• Brown Sugar Chicken and Waffles by GirlCarnivore
• Cauliflower Cheese Waffles by Food Lust People Love
• Chicken and Spiced Sweet Potato Waffles by A Day in the Life on the Farm
• Hummus Waffles with Sausage and Sun-Dried Tomatoes by Sew You Think You Can Cook
• Mac and Cheese Waffles with Honey Bunches Chicken by Baking In A Tornado
• Sweet & Savoury Sausage & Apple Waffles by Fuchsia Freezer
• Sweet Potato Waffles with Horseradish Sauce by Our Good Life

Dessert Dish-affles

• Apple Pie Waffles by Spiced
• Banana Split Waffles by Cravings of a Lunatic
• Homemade Waffle Cones by Eva Bakes
• Neapolitan Waffles by Dinner at the Zoo
• Pumpkin Pecan Waffles by Feed Me, Seymour
• Pumpkin Pie Waffle Cake by Cookie Dough and Oven Mitt
• Red Velvet Waffles with Bourbon Cherry Syrup & Cream Cheese Drizzle by Cooking In Stilettos

My recipe for waffle week spawned from my French toast waffles that I posted awhile back. They turned out so well the first time that I decided to try stuffing them this time around. Essentially I made peanut butter and jelly sandwiches, dipped them in an egg-milk mixture, and then pressed them in a waffle iron. Once cooked they might not look like much but I doubt you will need more than one to feel satisfied. Only one question remains: are you going to eat these for breakfast or lunch?

One year ago: Open-Faced Ricotta, Arugula, and Egg Sandwiches

Three years ago: Rosemary Brie Chicken Burgers

PEANUT BUTTER & JELLY STUFFED FRENCH TOAST WAFFLES

Serves 4

Ingredients:

8 slices of bread

1/2 cup creamy peanut butter

1/4 cup jelly or jam of choice (I used homemade raspberry jam)

1 cup milk, room temperature

2 eggs, room temperature

1 Tbsp granulated sugar

1 Tbsp unsalted butter, melted

1 tsp vanilla extract

1/2 tsp ground cinnamon

Pinch salt

Directions:

1. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Spread 1 tablespoon of jelly on top of the peanut butter on only 4 slices of bread, leaving about a 1/2-inch border. Sandwich the jelly slices together with the peanut butter slices to form 4 peanut butter and jelly sandwiches, pressing the edges slightly to seal.
2. In a medium bowl, whisk together the milk, eggs, sugar, butter, vanilla, cinnamon, and salt. Place sandwiches in a 13×9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
3. Preheat waffle iron and then coat with cooking spray.
4. Place 2 sandwiches on hot waffle iron (or as many as will fit). Cook 3 to 5 minutes or until golden brown. Repeat the procedure with the remaining sandwiches.
5. Serve immediately with syrup, more jelly/jam, fruit, and powdered sugar if desired.

Source: Adapted from my French Toast Waffles.

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Welcome to the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. We are so excited to have you join us this year!  Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! We also have a huge giveaway that you need to make sure you check out. Click HERE to find out more.

When I think of brunch food, French toast comes to mind. Not the pan fried kind (not that I don’t love it) but the let-it-soak-overnight-casserole kind. However I am often not the best at planning in advance so I came up with a way to make baked French toast without all the prep work – French toast boats. The typical egg-milk mixture in which you soak your French toast is instead poured into the cavity of a French demi baguette. These are then sprinkled with a praline topping and baked until puffy and golden on top. Slice and serve topped with maple syrup!

This recipe is perfect for customization and would be a great way to make fruit-stuffed French toast as well.

I hope you enjoy what the #BrunchWeek Bloggers cooked up today!

BrunchWeek Beverages:

• Mango Swirled Coconut Margarita from The Little Ferraro Kitchen.
• Bruleed Grapefruit Mojito from Healthy Delicious.
• Strawberry Orange Blossom Sparkler from Baking a Moment.

BrunchWeek Egg Dishes:

• Bacon and Egg Sandwiches on Cheddar Biscuits from Sew You Think You Can Cook.

BrunchWeek Breads, Grains and Pastries:

• Lemon Blueberry Crepes from Love and Confections.
• Java Jolt Overnight Oats from Take A Bite Out Of Boca.
• Hagelslag-Covered Bread from Culinary Adventures with Camilla.
• Nutella Stuffed Aebleskiver from greens & chocolate.
• Baked French Toast Boats from The Spiffy Cookie.
• Skinny Banana Oat Flaxseed Cookies from Hip Foodie Mom.
• Cinnamon Sugar French Toast Sticks from Making Miracles.
• Cheddar Pear Proscuitto Pull-Apart Bread from It Bakes Me Happy.
• Alpine Cheese Grisini from Jane’s Adventures in Dinner.

BrunchWeek Main Dishes:

• Bacon Cheddar Hashbrown Pancake from Pink Cake Plate.
• Huevos Rancheros Burgers from The Redhead Baker.

BrunchWeek Fruits, Vegetables and Sides:

• Fresh Mint and Orange Blossom Fruit Salad from Sarcastic Cooking.

One year ago: Breakfast Casserole Stuffed Mini Bell Peppers

Two years ago: Strawberry Lemonade Rice Krispies Treats

Three years ago: Malted Chocolate and Peanut Butter Chip Cookies

BAKED FRENCH TOAST BOATS

Serves 8

Ingredients:

PRALINE TOPPING

1/2 cup (1 stick) unsalted butter

1/4 cup packed Dixie Crystals light brown sugar

1/2 Tbsp light corn syrup

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 cup chopped California walnuts

FRENCH TOAST BOATS

4 sourdough demi baguettes

8 eggs

1 cup milk

2 Tbsp Dixie Crystals granulated pure cane sugar

1 tsp Nielsen-Massey vanilla extract

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Directions:

1. In a small bowl, use a fork to mash together the butter, brown sugar, corn syrup, cinnamon, and nutmeg. Stir in the walnuts and set aside.
2. Preheat oven to 400 degrees F. Cut a deep “V” through the tops of each roll and remove the innards of the bread, leaving the bread looking like an oblong bowl. Set aside.
3. Place the eggs and milk into a large bowl and lightly beat together. Beat in the remaining ingredients.
4. Line a baking sheet with parchment paper or a silicone baking mat and place the four bread bowls on top.
5. Divide the egg mixture between the four bread bowls. It may not all fit at first but give it a minute to soak in and pour in the rest.
6. Spread topping evenly over the tops and bake for 25-30 minutes or until golden brown, puffed and set in the center. Allow to cool for about 5 minutes, cut and serve with syrup.

Source: Adapted from Steph’s Bite By Bite and Paula Deen onFood Network.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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tag #TheSpiffyCookie

Welcome to this month’s installment of The Secret Recipe Club. This time around I was assigned to Ros’s bog The More Than Occasional Baker! I somehow managed not to cook one of Ros’s desserts. I could happily get lost in all of her amazing flavor combinations with things such as Crystallized Ginger and Beer Cake, Marmalade Chocolate Croissant Pudding, and Pear Walnut Cake. Be sure to stop over and check out her blog!

Sometimes happy coincidences happen when you don’t fully read recipe instructions. Usually unhappy things, but sometimes good. For example, even though I read the title of this recipe on The More Than Occasional Baker and saw the word “baked” I most definitely whipped out the skillet and went to town before I could correct myself. Apparently I was so excited to try a savory stuffed french toast, drizzled in maple syrup, that I didn’t want to wait for it to bake! I am one of those people that loves sopping up the remnant syrup on my breakfast plate not with my pancake, but with my sausage or whatever other breakfast meat I’ve got going on, so the idea of syrup on this savory stuffed french toast pulled me right in and it did not disappoint. I do like the idea of baking it with some extra cheese on top though, cause when is that ever a bad thing?

And yes I drank wine with my french toast. Don’t hate, I developed a weakness for Gewurztraminer. So very unlike me loving a white, but I do enjoy my whites sweet, while my reds are dry.

One year ago: Thanksgiving Dinner for Two

Two years ago: Buckeye Cupcakes

Three years ago: Apple Blackberry Pie

Four years ago: Cranberry Sauce

HAM FLORENTINE STUFFED FRENCH TOAST

Serves 2

Ingredients:

2 eggs

1/3 cup milk

4 slices of bread, or 2 thick slices with slits/”pockets” cut in the middle

4 slices of ham

2 slices of Mozzarella or Swiss cheese

2 tomatoes, sliced

Handful of spinach

Salt and pepper, to taste

1 Tbsp unsalted butter

Maple syrup to serve (optional)

Directions:

1. In a wide shallow bowl, whisk the eggs, add the milk and stir.
2. Assemble two sandwiches with the bread, ham, cheese, tomato, and spinach. Season with salt and pepper, if desired.
3. Place the bread in the egg/milk mixture and let it soak for a couple minutes per side.
4. Meanwhile, heat a large skillet over medium heat. Melt butter and swirl to coat pan.
5. Place stuffed french toasts on the skillet and cook until golden brown, then carefully flip an cook the other side.
6. Slice and enjoy with a drizzle of maple syrup.

Source: Adapted slightly from The More Than Occasional Baker.

Start Christmas Morning with the perfect breakfast – eggnog French toast!

Happy Christmas Eve! Here’s a great breakfast recipe to prepare for breakfast tomorrow morning – eggnog french toast. Substituting eggnog for milk makes this fresh toast festive and perfect for Christmas morning (or any winter morning).

One year ago: Turkey Sloppy Joes with Kale Chips

Three years ago: White Chocolate Cinnamon Toast Crunch Cookies

EGGNOG FRENCH TOAST

Serves 4

Ingredients:

1 cup eggnog

1 tsp vanilla extract

1/2 tsp nutmeg

1/4 tsp ground cinnamon

2 eggs

Eight slices day-old sliced sandwich bread (about 8 ounces)

Syrup, for serving

Directions:

1. In a medium bowl, whisk together the eggnog, vanilla, nutmeg, cinnamon and eggs. Place bread in a 13×9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
2. Preheat skillet or griddle and lightly coat with cooking spray.
3. Place 2 bread slices on skillet (or as many as will fit). Cook 3 to 5 minutes or until golden brown, flip and cook other side. Repeat the procedure with the remaining bread.
4. Serve immediately with syrup.

Source: Adapted from French Toast Waffles.

• Baked Blueberry French Toast with Streusel Topping

• Banana Bread French Toast

• French Toast Waffles

• Peanut Butter and Chocolate French Toast

• Peanut Butter French Toast with Chocolate Syrup

I know you are probably thinking, “how bad can it be?” but it really does involve a lot of tedious work that takes a lot of time. So much so that I know several students who pay to have it done for them, saying that the $45/hour (averaging around $400) they paid was worth every dollar. I will admit that if I had an extra $400 lying around, I would do it in a heartbeat. Imagine how much more time I could dedicate to applying for jobs during the month of October instead of fiddling with all that formatting? Consider this rant my not-so-subtle graduation present hint.

But I digress… let’s make breakfast. French toast waffles are exactly what they sound like: French toast cooked with a waffle iron – just the kind of simplicity I need these days. For an even simpler option, reverse the combo by making Frozen Waffle French Toast.

For the French Toast Waffles, you can use any kind of bread you prefer, so long as you let it dry out a bit if it’s a bread with more moisture to start. For example. next time I am going to use cinnamon-swirl bread, but I will leave it out the day before so that it can actually absorb the egg-mil mixture. I do what I want!

P.S. It’s have to believe it has been 12 years since the attacks on September 11th, 2001. I can only imagine the pain that lingers for those who lost loved ones on that day.

One year ago: No-Bake Peanut Butter Granola Bars

FRENCH TOAST WAFFLES

Serves 4

Ingredients:

1 cup milk (I used 2%)

1 Tbsp granulated sugar

1 Tbsp salted butter, melted

1 tsp vanilla extract

1/2 tsp ground cinnamon

2 eggs

Eight slices day-old sliced sandwich bread (about 8 ounces)

Syrup, for serving

Directions:

1. In a medium bowl, whisk together the milk, sugar, butter, vanilla, cinnamon and eggs. Place bread in a 13×9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
2. Preheat waffle iron and then coat with cooking spray (even if it’s a nonstick waffle iron).
3. Place 2 bread slices on hot waffle iron (or as many as will fit). Cook 3 to 5 minutes or until golden brown. Repeat the procedure with the remaining bread.
4. Serve immediately with syrup.

Source: Adapted slightly from Recipe Girl.