You know, this here Skier’s French Toast, it’s real easy to make, and let me tell ya, it tastes just like somethin’ you’d eat after a long day on the slopes. You can get it all ready the night before and just pop it in the oven when you’re ready to eat, so it’s perfect if you got a big crowd over. Like if you got a bunch of folks stayin’ over at the house or maybe some hungry grandkids runnin’ around, this’ll fill ’em right up!
Now, first things first, you need to get ya some butter. Don’t be shy with it, you want that butter nice and melted. I usually take about a half a cup of butter, melt it up in a small saucepan. Then you pour in about a cup of syrup, and don’t go cheap on the syrup now, get yourself some good stuff. Then, to make it sweet like you need, add in a cup of brown sugar. Stir that all up real good, get it all nice and thick, just like syrup should be. Let it simmer for a minute or two, till it’s all syrupy-like. When it’s done, you just pour it into the bottom of a big ol’ 9×13 baking dish.
Once you got that syrup mixture all spread out in the pan, it’s time to lay down your bread. Now, you can use whatever bread you got, but if you ask me, thick slices of a good hearty bread work best. You don’t want that bread fallin’ apart in the oven, so make sure it’s nice and sturdy. Lay your slices right on top of that syrup, overlapping them a bit like you’re makin’ a little bread puzzle. Ain’t no need to be too fancy, just get it covered up good.
Now, let’s move on to the egg mixin’. In another bowl, you crack open about 6 eggs. Beat ‘em up real good, add in a cup of milk, and a teaspoon of vanilla extract if you got it. Then, sprinkle in a little bit of salt, not too much, just enough to balance out the sweetness. Stir it all up till it’s smooth and even. Then, you pour this over the bread, makin’ sure all the pieces are soaked good in the egg mixture. Don’t worry if it looks like a lot of liquid, that’s just gonna help it bake up all nice and fluffy.
Now here’s the trick: cover that baking dish with some plastic wrap or foil, and stick it in the fridge overnight. Let it sit there, soaking up all them flavors. In the morning, all you gotta do is take it out, pop it in a preheated oven at 350°F (that’s about 175°C if you use that fancy measure), and bake it for about 45 to 50 minutes. You want the top to be all golden and crispy, and the inside all soft and custardy-like. If you want it a little crunchier on top, you can leave it in a bit longer. Just keep an eye on it!
When it’s done, you just pull it out of the oven and let it cool down for a minute. Serve it up with some extra syrup on the side, or if you’re feelin’ extra fancy, throw a little powdered sugar on top. You can also add some fresh fruit like berries or sliced bananas if you got ‘em. It’s good on its own, but if you ask me, a little sprinkle of cinnamon or a dollop of whipped cream never hurt nobody either!
So there you have it, Skier’s French Toast. You can make it ahead of time, bake it up in the morning, and have a warm, sweet breakfast ready for everybody. Ain’t no better way to start the day, especially if you got a full house!
Tags：[Skier’s French Toast, Breakfast, Easy Recipes, Make-Ahead, French Toast, Baked French Toast, Holiday Breakfast, Quick Breakfast, Family Breakfast]
