This easy baked French toast will make your mornings simpler and tastier!
I always think I have loads of time to prepare for Christmas, but then Thanksgiving comes and goes and suddenly I find myself having mini panic attacks thinking of all I need to do.
If I’m being truthful, I put this stress on myself. Christmas would still be Christmas even if we didn’t get to make a gingerbread house, or didn’t get to the zoo. It would still have meaning if we didn’t make batches and batches of eggnog cookies and peppermint bark fudge and Santa would still come if we didn’t have all the decorations up just so. Yes, Christmas would be fine without all of the above. But we have to have a killer Christmas morning breakfast!
Often, I make cinnamon rolls or stuffed French toast, for our Christmas breakfast, however, between the cookies and the candy that fills our stockings, no one seems to want to indulge in a thickly frosted roll. This year, I’m skipping the cinnamon rolls and we will sit down to this Mocha Baked French Toast! Our family loves baked french toast. It is filling and satisfying and there never seems to be any leftovers!
This baked french toast is perfect for the holidays. You can whip it up the night before, then set it on the counter while your oven preheats. In 40 minutes, you will have the best, golden looking french toast ever. I did add coffee to my egg mixture, but you can substitute coffee extract if you prefer. The coffee flavor is not strong at all, my own kids had no trouble gobbling up this breakfast. Skip the coffee in the egg mixture if you must, but be sure to make the mocha whipped cream! The whipped cream is luscious and creamy and is a dessert on its own!
You don’t have to wait for Christmas morning, serve this simple and scrumptious baked French toast all year long!
- 1 loaf of soft French bread (cut into 20 slices)
- 6 eggs
- 2 cups heavy cream
- 3 tablespoons of sugar
- 1 teaspoon cinnamon
- 2 teaspoons vanilla extract
- 1 teaspoon rum extract (optional)
- 1/4 cup brewed coffee
For the mocha whipped cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- 2 teaspoons cocoa powder
- 1 teaspoon coffee extract
- Spray a 9x13 in baking dish with non stick spray. Arrange bread slices in the baking dish, overlapping slightly if necessary.
- In a bowl, whisk together the eggs, milk, cinnamon, extracts and coffee. Pour over bread slices. Cover with plastic wrap and refrigerate 4 hours or overnight.
- Remove French toast from refrigerator to take the chill off while you preheat the oven to 350. Bake toast for 40 minutes or until bread is golden.
- While the French toast bakes, prepare your whipped cream. Using a chilled bowl and whisk attachment, whip heavy cream on a high speed. Add powdered sugar, vanilla, cocoa and extract. Continue to whip until stiff peaks form. Serve immediately with French toast or refrigerate.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 557 Total Fat 37g Saturated Fat 22g Trans Fat 1g Unsaturated Fat 12g Cholesterol 240mg Sodium 431mg Carbohydrates 42g Fiber 2g Sugar 14g Protein 14g
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