Every Sunday I try to make special breakfast for my family because Sunday morning tends to be the most relaxed morning of all mornings. Usually there's nothing going on that we have to wake up so early, making it the perfect day to have a more elaborate breakfast dish. Our favorites are pancakes (blueberry, banana, chocolate chip flavors are on the top list), waffles, cinnamon rolls, sticky buns, crepes, omelet, well, the list can go on. I actually enjoy making these type of breakfast items, it seems to set the day in a good mood.
Even though my son likes most of my breakfast dishes, he is still reluctant to eat French toast. His reasoning is that it's weird to eat bread with syrup. Syrup is for pancakes and waffles according to his taste. But he likes this baked French toast (yay!). Powdered sugar is a good enough topping for him. I didn't use store bought white bread because I happen to have made homemade bread earlier in the week. My bread is usually quite sturdy and didn't fall apart when the filling was spread. It's not a fancy breakfast and I just have to serve this alongside a cold glass of chocolate milk and everyone is happy with a full tummy.
A variation of this French toast is to use jam instead of Nutella with the cream cheese. I haven't tried it yet, but will do since Sunday is coming soon! :)
Baked French Toast with Nutella
Makes 4 to 8 servings
4 ounces cream cheese, at room temperature
6 tablespoons Nutella, at room temperature
8 slices white bread
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
To make sandwich: Mix cream cheese and Nutella until combined. Spoon mixture on 4 bread slices and spread all the way to outside edges, then top with remaining slices to make sandwiches. Place in resealable plastic bag and refrigerate until ready to bake.
To make custard: In flat container with an airtight lid large enough to hold a bread slice, beat together eggs, milk, sugar, vanilla, and nutmeg. Cover and refrigerate until ready to use.
To assemble: Preheat oven to 350F. Mist a 9-by-13-inch baking pan with sides with nonstick cooking spray. Dip sandwiches into custard, turning once, for 2 minutes on first side and 1 on the second to soak up as much of the custard as possible. Lay drained slices on pan and bake for 15 minutes, then turn them over and bake for 20 minutes more, or until toast is golden brown on both sides. Sprinkle lightly with sifted powdered sugar and serve with syrup. Recipe can easily be doubled.
Source: FoodDay The Oregonian