baked french toast + rhubarb compote

16 Jun 2011

My “go to” Acme Farms + Kitchen breakfast is usually a piece of a Breadfarm Monster White Loaf with some version of an egg OR Samish Bay Cheese’s Yogurt with granola, honey and fruit.  Lately though, I can’t stop thinking about ways to use the rhubarb compote I so dearly love.

 

On Monday I decided to make baked french toast for dinner and have breakfast leftovers for the rest of my busy week.  Dustin isn’t much of a breakfast eater, so more leftovers for me!  I should warn you, it’s best to make this recipe 8-12 hours before you want to bake and eat it.

Ingredients:

1 cup Brown Sugar
1/2 cup Melted Butter
Dash of Nutmeg
1/4 tsp. Cinnamon
[combine above ingredients & pour into 13x9 greased backing pan]
8 slices Breadfarm Monster White Loaf
[cut up bread into 1" pieces and press into mixture in pan]
6 Eggs
2 Cups Milk
1 1/2 tsp. Vanilla
[beat above ingredients together and pour over bread]

Refrigerate overnight, then pull out and bake at 350 degrees for 30-40 minutes.

Items in bold from Acme Farms + Kitchen

This recipe pairs well with Samish Bay Cheese’s Breakfast Sausage!  Yumm!

Enjoy, I will definitely make this again.