When I push the boat out for breakfast around here I tend to make either American pancakes (I can’t deny my roots) or waffles (using the waffle maker kindly given to me by my best friend when I was craving waffles when pregnant with Nicholas). My mother was a big fan of french toast, though, so this is a dish that I know and love well.
The good thing about this recipe is that it is a breakfast casserole, so it is designed to made ahead. So if you happen to be hosting a brunch, this might be something to try.
I reduced the recipe by half because it served eight, and there were only four of us on that Saturday morning. Consequently, the bread isn’t layered as much as it is in her own pictures. But given that we didn’t think there was enough custard in there anyway — compared to the breakfast casseroles we’ve enjoyed made by Tim’s mother– maybe it was a good thing there was only half the amount of bread in it.
What was the final verdict? It was good, but not good enough for us to give up our waffles or pancakes. If nothing else, though, it did cheer up what otherwise would have been a very dreary Saturday morning.