Overnight Cinnamon French Toast {With Apple Cider Syrup}

overnite french toast display 2Something about breakfast foods make me go Mmmm. On Saturdays we try to sleep in a little {which doesn’t always happen with a little one}, and then I usually make something special for breakfast. This past week-end I decided to make an overnight version of french toast. Since it is apple season, I decided to try something new and make some apple cider syrup to go with it. The combination of the french toast and syrup was tasty and my family loved it! I know it sounds fancy, but it is so simple to make. You do a lot of the preparation the night before, so things come together quickly in the morning!

For the Cinnamon French Toast…

overnite french toast sugarStart by combining 1/2 cup melted butter with 1 cup of brown sugar. Evenly pour this mixture into a greased 9×13 pan.

overnite french toast bread layerNext add one layer of Texas Toast {6 slices of bread}.

overnite french toast with eggIn a bowl whisk together 5 eggs, 3/4 cup milk, 1 teaspoon of vanilla and 1 tablespoon of cinnamon. Pour half of this mixture over the top of the first layer of bread. Then repeat by adding another layer of bread and pouring the rest of the egg mixture over top. Cover it with foil and refrigerate it overnight.

bakedIn the morning, take it out of the fridge and turn on your over to 350 degrees. Bake the french toast {covered} for 30 minutes. Then remove the foil and bake it for an additional 15-20 minutes. Remove it from the oven and let it cool for a few minutes. Then dust it with powdered sugar.

Onto the Apple Cider Syrup…

overnite french toast syrup ingIn a medium size saucepan, combine 3/4 cup of sugar, 2 tablespoons of cornstarch, 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg. Add 2 cups of apple cider and 2 cinnamon sticks. Stir and cook over medium heat until the mixture starts to boil. 

overnite french toast syrup cookedCook until the syrup starts to thicken and resembles an amber color. Remove it from the heat and discard the cinnamon sticks. Or you can leave them in for flavor like I did. Add 3 tablespoons of butter and stir until well combined.

overnite french toast syrup servedNow it’s ready to pour over that yummy french toast!

overnite french toast finish~~~

Overnight Cinnamon French Toast with Apple Cider Syrup

Servings: 6 

 French Toast Ingredients:

1 cup dark brown sugar

½ cup butter, melted

12 slices Texas Toast

5 large eggs

¾ cup milk

1 teaspoon vanilla

1 tablespoon cinnamon

powdered sugar for sprinkling

Directions:

Coat a 9×13 baking pan with cooking spray. In a bowl, mix together the brown sugar and melted butter. Pour the mixture into the prepared baking pan so that it evenly coats the bottom the pan. Place a single layer of 6 slices of Texas Toast on top of the sugar mixture. Beat the eggs, milk, vanilla and cinnamon together in a medium size bowl. Pour half of this egg mixture over the bread. Repeat with another layer of the remaining 6 slices of Texas Toast. Pour the rest of the egg mixture over top. Cover with foil and refrigerate overnight.   In the morning, preheat the oven to 350 degrees. Bake the French toast for 30 minutes with the foil on; then remove the foil and bake it for an additional 15-20 minutes. Remove from the oven and let cool for 5 minutes before dusting it with powdered sugar.

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Apple Cider Syrup Ingredients:

2 cups Apple Cider

¾ cup granulated sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

¼ teaspoon nutmeg

1-2 cinnamon sticks

3 tablespoons butter

Directions:

In a medium size saucepan, combine the sugar, cornstarch, cinnamon and nutmeg. Add the apple cider and cinnamon sticks. Stir and cook over medium heat until the mixture starts to boil. Continue to cook until the syrup starts to thicken and resembles an amber color. Remove from the heat and add 3 tablespoons of butter; Stir until well combined. Pour the syrup into a serving dish, remove the cinnamon sticks and enjoy with the French Toast!

{PRINT RECIPE}

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Many Blessings,

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(C) 2013 Pocketful of Motherhood, All Rights Reserved

Lemon Blueberry Crumb Muffins

display blogHomemade muffins are a nice treat from time to time, and this Lemon Blueberry Crumb Muffin recipe is one of my all-time favorites! I found this recipe in a Family Circle cookbook that my mom gave me back in when I was in High School, and I’ve adapted it slightly. These muffins go quickly in my home because they are so yummy!

BEGIN BY GATHERING THE INGREDIENTS:

{For The Muffin Batter}

2 cups all-purpose flour

1 cup sugar

1 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold butter, cut into 6 pieces

1 egg

1 ¼ cup milk

2 tablespoons fresh lemon juice

1 teaspoon grated lemon rind

1 teaspoon of vanilla

1 cup fresh or frozen blueberries

{For The Topping}

2 tablespoons all-purpose flour

2 tablespoons sugar

2 tablespoons butter, melted

½ teaspoon ground cinnamon

dry mix blogTurn on the oven to 400°. Then start on the batter by combining the dry ingredients: The flour, sugar, baking powder and salt.

dry with butter blogCut in the butter using either a pastry blender or 2 knives used scissor fashion, until the mixture resembles fine crumbs.

wet mixture blogNow it’s time for the liquid. In a small bowl, beat together the milk, egg, vanilla, lemon juice and lemon rind.

just batter blogAdd the liquid mixture to the dry mixture and stir together just until combined. The batter should be lumpy. One of the tricks to baking good muffins is to NOT over-mix the batter. So don’t over-mix! 😉

batter with blueberries blogGently fold in the blueberries. Fresh blueberries are great for this recipe when they are in season, but frozen ones work great too.

batter to bake blogNext scoop the batter into a greased muffin tin. Another muffin trick, use an ice cream scoop to do this. It will fill each cup with the perfect amount!

topping blogTime to prepare the topping by combining the flour, sugar, melted butter and cinnamon. It should be crumbly and not runny. Add a little bit of flour if it seems too wet.

topping to bake blogCrumble the topping over the muffin batter.  I think it works best to use your hands for this part.  Now it’s time for baking! Bake the muffins at 400° for 20 minutes or until slightly golden brown. You can also check them by inserting a toothpick and making sure it comes out clean.

out of the oven blogHot and fresh out of the oven. Mmmmm! Let the muffins cool in the tins for about 5-10 minutes before transferring them to a cooling rack.

dozen display blogReady to eat!!!

broken in blogYou will not be disappointed when you break into one of these muffins that the whole family is sure to enjoy.  My son gobbles them up every time!

simple and finished blogEnjoy!!!

{PRINT RECIPE}

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© Pocketful of Motherhood, 2013