Mother’s Day is this coming weekend!
Think about everything that your mother does for you – or has done for you in the past. How are you planning to honor her? Breakfast in bed is a go-to Mother’s Day tradition for many. I know as a mom, I’d LOVE that! Or, are you hosting the extended family for brunch? You know what moms say, they love nothing more than spending relaxing, drama-free, obligation-free time with their kids! PSST…THAT’S YOU!
If you are planning on making a special breakfast, up your game this year!
Creme Brûlée French Toast Casserole is the perfect thing to make. It is a very approachable recipe, AND she’ll be wowed by the result. Pair it with a savory breakfast casserole like the one below and you’ve got a kick-ass menu.
Everyone needs a few good make-ahead breakfast recipes in their arsenal. This one is my favorite.
This baked Creme Brûlée French Toast checks all the boxes:
- It is prepared in advance. You simply bake it when you are ready to eat it.
- It feeds a crowd.
- It can be easily transported to a brunch potluck.
- Kids and adults both love it.
The trick to this recipe is to prepare it the night before just before you head to bed.
In our house, this is a Christmas morning favorite. Yes, this means that I prepare it AFTER we’ve hosted the entire family for dinner… AFTER the dishes are done…and AFTER I’ve had a few glasses of wine…and I STILL consider it to be totally doable! Pushing to do this last bit of prep means that I can sit with everyone and enjoy the festivities in the morning over a lazy cup of coffee – without hustling around in ‘hostess mode.’
Couple this with an easy-to-prepare savory breakfast casserole like Danielle Walker’s Sausage Breakfast Casserole – perhaps some fruit or berries, some fresh squeezed juice, champagne or coffee. You’ve got a beautiful and delicious low-stress brunch buffet spread that YOU can sit down and enjoy with everyone else. What would be better? [Ok, a personal chef…but where is the fun in that?]
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Creme Brulee French Toast
- In a heavy saucepan melt butter with brown sugar and corn syrup over moderate heat. Stir until smooth. Pour into a 13 x 9" baking dish.
- Trim crusts off bread. Arrange the bread in one or more layers in the baking dish. Squeeze the bread slightly for a snug fit in the pan. (The number of layers you have will depend upon the thickness of your bread. Standard sandwich bread will result in two layers.)
- In a bowl, whisk together eggs, cream, vanilla, Grand Marnier, and salt until well combined. Pour over the bread. Cover and bread mixture and chill for at least 8 hours and up to 1 day. (TIP: Throw this together just before you go to bed. It will be all ready to bake for breakfast in the morning.)
- Preheat oven to 350 degrees. Bring bread mixture to room temperature.
- Bake uncovered in the middle of the oven until puffed and the edges are pale golden brown. 35-40 minutes.