Overnight French toast

I am a great believer that the most important meal of the day is the breakfast, and have always made it a habit – as far as possible – to have breakfast with my loved ones. I think it’s a sign of love to get up that little bit earlier to serve …. a beautiful start to the day.

This one is inspired by my Norwegian friend Bente, who mentioned in conversation that when she was a child, her mother would make oat porridge, wrap the pot in old duvet and when they came back from skiing, there would be warm porridge waiting for them.

This is my cheat’s version of a hot, cooked breakfast for the days you want to lie in bed: you make it the night before, and an hour before breakfast, you just put it in the oven in a bain-marie for the most delicious hot breakfast ever.


Mix together the following:

4 eggs
1/4 cup plain yogurt
1/4 cup sour cream
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/w cup full cream milk
1/4 cup maple honey

Butter a loaf tin. Roughly cut a French loaf into cubes, layer the bread cubes with berries, and pour the concoction over the bread and berries layer. Ensure that the bread is immersed in the liquid. Leave overnight in the refrigerator. About an hour before breakfast, cook in a low oven in a bain-marie until the mixture and the bread meld together. Serve whilst it’s still hot, drizzled with honey and with a sides of fresh cream.

Made the night before:

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