The Christmas mornings of my childhood were not complete without a breakfast that included our family’s traditional baked French toast. I cannot recall a Christmas without it since my mom clipped the recipe from the newspaper in the early 1980s. I still have that newspaper clipping, frayed and yellowed, in her recipe box.
When I was young I remember “Overnight French Toast” being prepared before leaving to attend our church’s Christmas Eve service. We followed a “presents first, breakfast later” schedule after waking up on Christmas morning. This dish would get popped in the oven to bake while we opened gifts. I cherish simple family traditions like this that can easily be shared and continued.
Do you have a favorite holiday food memory? Perhaps you could incorporate this baked French toast into your Christmas morning traditions!
- 4 T. butter, divided
- 1 10-ounce loaf French or Italian bread
- 8 large eggs
- 3 cups milk
- 1 T. sugar
- 1/2 t. salt
- 1 and 1/2 t. vanilla
- Use 2 T. butter to coat 9x13-inch baking dish. Cut bread into 1-inch slices and arrange in pan. Beat eggs in a large bowl. Add next 4 ingredients. Pour over bread. Cover and refrigerate overnight.
- To bake, dot with 2 T. butter. Bake uncovered at 350 degrees for 45-50 minutes. Let stand 5 minutes before serving.
- Cut in squares and top with maple syrup or your favorite jam or jelly.
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