Bosses Day Breakfast!

I was going to do this post last week when Bosses Day actually happened (October 16) but was inspired to do a more meaningful post instead which you can read about here.  And, by the way, Kidd's Kids ended up raising over a half million dollars in one day.  I went to Canes for lunch and it was PACKED!  I find it amazing how awesome people can be sometimes.

And thank you to everyone for their sweet comments about my 30 Day Shred Results.  You guys are what inspired me to keep going and I did not want to embarrass myself with my results pictures!  Now that I'm under the 150 mark, I NEVER, EVER, EVER want to climb back over that again.  I am giving myself a week of sleeping in then I'm going to go back at it next week.  I have to admit that while waking up in the mornings was hard, I love that my muffin top is almost completely gone and that my jeans that I used to consider my skinny girl jeans are now way too big.

So here is my Bosses Day Post...which by the way is by no means low calorie but it is a great splurge for a special occasion.

I have the best job ever!  My boss and coworkers are literally like family to me.  So for bosses day, a coworker and I decided to make breakfast for everyone in the office.  I love the Pioneer Woman!  My favorite "chef" used to be Paula Deen, but Ree Drummond has slowly made her way to the top.  She cooks simple, yummy, southern recipes.  I pinned this recipe a long time ago and have wanted to try it for awhile - it did not disappoint.

Overnight Baked French Toast

Here is what you need:

  • 1 loaf sourdough bread (I used Pepperidge Farm)
  • 8 eggs
  • 2 cups milk 
  • 1/2 cup heavy cream
  • 3/4 cup sugar
  • 1/2 teapsoon cinnamon
  • 2 Tbsp. vanilla
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 tsp. cinnamon
  • 1/4 tsp. salt
  • 1 stick cold butter, cut into pieces

Grease a 9 x 13 pan with butter (make sure you grease really well).  Tear bread into bite-size chunks and place evenly in the pan.

In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a pastry blender until it all looks nice and crumbly.  Place in a ziploc bag.

Mix together the eggs, milk, cream, sugar, and vanilla.  Pour evenly over bread.  Cover tightly and store french toast and topping in the fridge overnight.  

When ready to bake, take pan and bag out of fridge.  Remove lid and evenly sprinkle the crumb mixture over the top.  Bake for 1 hour at 350 degrees.

And here is the yummy goodness!  I put mine in my casserole carrier (which I love and recommend for anyone that loves to cook) and headed to work.

I brought syrup and powdered sugar to put on top.  It was super yummy and everyone loved it.  This was a really easy recipe too and much easier than making individual slices of french toast.  I also saw a recipe where they added some pumpkin pie filling so next time I make it I'm totally adding the pumpkin :)  

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  1. oh that looks delish! I love the pioneer woman too. If you get a chance check out my blog, http://healthysew.blogspot.com/2012/10/i-was-nominated.html. I nominated you for a Liebster award. :)

  2. Where ya been, Meredith? Darci and I are just checking on you! :)