Recipes from Rose’s Kitchen

This is a recipe that can be made the night before, pop in the oven the next morning and voila, a breakfast for everyone to enjoy on Mother’s Day. It is easy to make so all age groups can be part of the making and baking.

Make-Ahead Baked French Toast

French Toast

4 eggs

13/4 cups milk or switch to almond, soy or hemp

½ cup maple syrup

½ tsp ground cinnamon

3 Tbsp butter, softened

8 slices whole wheat or 7 grain bread, very lightly toasted


1 cup sweetened whipped cream

¾ cup pecans, toasted and chopped OR 2 cups fresh fruit or frozen like blueberries, strawberries

Maple syrup, to taste


  1. Butter an 8-inch square or 8-cup baking pan. Set aside
  2. In a bowl whisk together the eggs, milk, maple syrup and cinnamon. Set aside
  3. On a work surface, butter one side of each slice of bread. Set aside
  4. Spread half the bread in the prepared pan, buttered side up. Cut the bread if necessary, to cover the entire surface of the pan. Pour half the egg mixture over the bread. Cover with the remaining bread, buttered side up. Drizzle with the remaining egg mixture. Cover with aluminum foil and refrigerate overnight.
  5. Preheat the oven to 350°F.
  6. Bake for 20 minutes with the aluminum foil. Remove the foil and continue baking for another 30 minutes. Finish cooking under the broiler, if needed, until the bread is golden brown. Let cool for 5 minutes.
  7. Serve on individual plates and top with whipped cream, fresh fruit, pecans and drizzle with maple syrup.

*Depending on the size of your slices of bread, you may need to use more or less to fill the pan.

Serves 4