There are some Sunday mornings you wake up so unmercifully hung over you temporarily consider rehab. It's on these days you wish you had brought your sunglasses out with you so that your walk of shame could be a little less obvious the next morning. Have no fear, the Starbucks barista has probably seen worse stumble in on a weekend morning. You'll really thank yourself for this make-ahead French toast as it's almost the perfect cure for your throbbing head and gurgling belly, especially when served with salty breakfast meats.
Summer Cherry French Toast
I think we can all agree that making pancakes and French toast in a skillet is pretty annoying, especially when you have company. You have to eat in shifts which is inconvenient. I pieced this baked French toast recipe together from a few different blogs I read. It's a keeper. It's way better than the yucky French toast my mom used to make, sorry mom. I really hate cheapy sandwich bread so I used French bread instead.
You will need the following:
2 demi baguettes
1 c whole milk
1/3 c maple syrup
pinch of salt
cinnamon & sugar
2 c pitted cherries
1/4 c orange juice
3 tbsp sugar
dash of pie spice
1 vanilla yogurt
Step 1: Slice bread in 1/4" slices. In a bowl, whisk milk, eggs, syrup and salt. Lightly butter each slice of bread and dip in egg mixture. Place in a single layer in a casserole dish. Sprinkle with sugar and cinnamon. Cover and allow to sit overnight.
Step 2: Steep pitted cherries in sugar, spice and orange juice overnight.
Step 3: The next morning (in your still-kinda-drunk haze), put toast slices in a single layer on a buttered baking sheet and bake 15-17 minutes at 400 degrees. Turn toasts over half-way into bake time. While toasts are baking boil cherry compote in a sauce pan until thickened.
Step 4: Arrange toasts and top with cherry compote, vanilla yogurt and confectioner's sugar. Serve immediately.