Turkey Trot French Toast
This overnight French toast, packed with plenty of protein from the egg batter and nut topping, is ideal for post-race recovery after your local Thanksgiving Turkey Trot. Prep and refrigerate it the day before, then pop it in the oven while you take a long, hot post-race shower. Brunch will be ready when you are!
Ingredients:
Directions
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Step 1.
Lightly grease a 13x9-inch baking dish. Arrange bread slices in the dish, overlapping as necessary.
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Step 2.
Add eggs, milk, half and half, vanilla, nutmeg, and cinnamon to yourWhiskware™ Egg Mixer and whisk together. Pour egg mixture evenly over bread; give dish a few shakes to distribute eggs into nooks and crannies. Press bread down with the back of a large spoon.
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Step 3.
In a small bowl, mix butter, brown sugar, and corn syrup. Stir in nuts. Spoon nut mixture topping over the bread, then cover and refrigerate overnight.
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Step 4.
In the morning, bake at 325F, uncovered, for 1 hour or until puffed and golden. Let stand 15 minutes before serving. Top with pure maple syrup if desired.
Recipe Note
WHIP THIS UP WHEN…
Kick off Thanksgiving morning with a family fun run, followed by a filling French toast brunch.
DON’T FORGET…
The Whiskware™ Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.
