Sunday, December 22, 2013

Chèvre and strawberry overnight French toast

I had this dish in a restaurant as a grilled cheese and loved it. Wanted to turn it into a fast breakfast for my family. Here it is. 

You can make this the night before, or if you are an early bird like me, make it and let it set at least an hour to soak up the eggs. 

Grease a baking dish. The size will be determined by how many you are cooking for. 
Layer first layer of bread. Sprinkle chèvre onto break then squeeze strawberry jelly onto it. Top with a layer of bread slices. 

In a bowl, scramble 12 eggs (9 x 13 pan, half for 10 x 10). Whisk in some milk. Pour over bread. 
Refrigerate at least an hour, overnight is better. 

Let rest on counter while oven pre-heats to 375°  Bake for 20-25 minutes, or until egg mixture sets up. 
Serve w powdered sugar, cocoa powder and strawberry syrup. 

You can also serve it with walnut ice cream topping. Yum! 

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