Weekend Cooking: Easter Breakfast

We love leisurely family breakfasts but, our busy schedules don't often allow time to sit together for a morning meal. Holiday breakfasts have become a family tradition. Margaret and I pour over cookbooks and recipes searching for the perfect dish. Last Christmas, we discovered a new favorite - Nan's Baked French Toast. When it came time to choose an Easter Breakfast, the choice was unanimous!

Nan's Baked French Toast

Cut bread into 1-inch squares; enough to cover the bottom of a greased 9 x 13 pan.

Lightly beat 2 eggs, 3 Tablespoons sugar, and 1 teaspoon vanilla.

Stir in 2 1/4 cups milk.

Pour over bread, turning pieces to coat well.

At this point, you may stop, cover, and refrigerate over night, if you wish.

Preheat oven to 375º F.

Combine 1/2 cup flour, 6 Tablespoons sugar, 1/2 teaspoon cinnamon (optional).

Cut in 1/4 cup butter until mixture resembles coarse crumbs.

Scatter 1 cup blueberries and/or strawberries over the bread.

Sprinkle with the crumb mixture.

Bake about 40 minutes until golden brown.

Note: At Christmas, the bread/milk mixture was in the refrigerator overnight and needed a little extra cooking time. Last weekend, I prepared it in the morning and 40 minutes in the oven was perfect. Looking at the picture, I realized the fruit was added after the crumb mixture instead of before.... oh well, it was still delicious.

Nan blogs at Letters from a Hill Farm. I've tried several of her recipes and have never been disappointed!

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