Breakfast food is a weakness in our house. I honestly think Spencer could eat it three times a day, everyday and never every get tired of it. In my efforts to keep everyone happy, I try my best to make a hearty breakfast on Saturday mornings full of bacon, eggs, possibly waffles, or maybe some biscuits and gravy. Along with Saturdays, I try to plan a night during the week to have breakfast foods to ensure we get our fix!
The bread is sliced, placed in a baking dish and then allowed to take a little soak in the cinnamon custard. The next morning it's sprinkled with a mixture of pecans and walnuts along with syrup and cinnamon then it's baked to golden perfection.
Lighter French Toast
1 (8oz) whole wheat baguette
1 (12oz) can evaporated milk
1 Cup reduced fat milk
1 Tsp vanilla
1 Tsp rum extract
1/4 Tsp nutmeg
1/2 Tsp cinnamon
1/4 Tsp salt
For the topping-
1/4 Cup pecans, roughly chopped
1/4 Cup walnuts, roughly chopped
2 1/2 Tbsp maple syrup, plus more for serving
1/8 Tsp ground cinnamon
Spray a 2 quart baking dish with non-stick cooking spray. (I used a 6x10)
Slice baguette in quarter inch slices, approximately 20 pieces. Place the bread in the prepared baking dish, barely overlapping.
In a medium bowl combine the evaporated milk, milk, vanilla, extract, nutmeg, cinnamon, salt and eggs and whisk to combine. Pour over the bread. Cover the baking dish and place in the refrigerator and chill overnight.
The next morning remove the French toast from the refrigerator. Preheat oven to 350. Remove the cover from the baking dish, spoon any excess custard over the bread. Sprinkle the pecans and walnuts evenly over the bread. Drizzle with maple syrup and sprinkle with cinnamon. Place in the preheated oven and bake for 35-45 minutes, until golden. Remove from oven and serve with maple syrup.
Recipe source: A Lynsey Original