French toast already has a simplicity appeal. However, this kicks it up a notch to essentially all hands off in the morning with still getting to eat an epic breakfast. Isn't that just so awesome?
1 loaf challah (nothing fancy needed)
3 c whole of 2% milk
3 TBSP butter
3 TBSP brown sugar
1/2 TSP salt
1/4 TSP cinnamon
Dash of nutmeg
Zest of 1 orange and 1 lemon
1. The day before, slice the challah in 3/4-1" slices. Lay it out and let it sit on your counter for the day, flipping over when you happen to be in the kitchen (no worries if you're not around though).
2. At night, arrange the slices in a 9x13 baking dish in two layers. Sprinkle half the zest on the first layer, lay down the second, and sprinkle the rest on top.
3. In a bowl, melt the butter, let it cool for a few minutes. Next, whisk in the milk, eggs, brown sugar, salt, cinnamon and nutmeg.
4. Pour the mixture over the bread, cover, and place in the fridge over night.
5. The next morning, take the French toast out, uncover and let it sit out while the oven preheats to 350F. Bake for 30 minutes until the top is lightly golden and puffed up. Remove, cool for 5 minutes and serve with butter and maple syrup.
For the Whiskey Maple Syrup:
Melt 4 TBSP of butter in a sauce pan over low heat. Next add in 2 C pure maple syrup, 1/4 TSP cayenne, a dash of cinnamon and nutmeg, 1/4 C+ 1 TBSP whiskey, and stir until the ingredients have mixed together evenly. Remove from heat, allow the syrup to cool, and transfer into a glass serving bottle.
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