In my ‘hood, today is the first day of school. My kids aren’t in school yet, so really this has almost no impact on me. But, I can understand and appreciate that parents struggle these first few weeks (maybe even the entire school year) to get their kids up in time, clothed, packed up, and hopefully fed. All before you send them on their way.
I won’t lie, I’m not looking forward to this time. My girls wake up craaaaaannnnnkkYYYYYY! There are some mornings where we have legit tears, fits, tantrums, meltdowns… all while walking from the bedroom to the kitchen, all before 7 am. For absolutely no reason. Breakfast is always the very first thing we do in the morning. I know that if I can at least fill their belly, their moods will perk up a bit.
Quick, make-a-head breakfasts are a staple in my house and I have a freezer full of pre-cooked pancakes, muffins, waffles, breads, etc… All things I can just pop in the microwave for a few seconds and breakfast is served. This french toast is amazing fresh out of the oven; gooey on the inside, buttery and crunchy on the top and sweet all over. Syrup isn’t even neccessary, but come on, it’s french toast… so go big or go home, right?!?! Besides it’s deliciousness, another thing I love about this baked french toast is you can make/bake it, and then wrap up single servings, freeze them, then just warm them up right before you want to eat them. Now, reheating in the microwave won’t give the streusel topping the nice crunch it has the first time it’s baked. The thing is, young kids could pretty much care less, so you’re n the clear. But, if you’re reheating this for adults, you might want to reheat it in the oven (400 for about 40 minutes). Another thing, you can make a batch on Monday and just reheat pieces all week (without freezing, just from the refrigerator).
Happy new school year!
Recipe adapted from Two Peas and Pod