pecans & butter: overnight french toast
The second I saw this picture (via caitlin’s pin), I knew it had to be made as soon as possible. I’ve never tried an overnight French toast, though I had been able to hear a chorus of angels in my head singing its praises from afar for quite some time. French toast has always been my favorite “special” breakfast… I never make it too sweet, & I always favor yogurt or applesauce over syrup. It leaves you feeling less weighed down than pancakes or waffles, and it’s so simple to whip up.
Spiceopolis’s recipe, Pecan Over-Night French Toast, called for ingredients that are all already in most cupboards. Add that to the fact that you can do all the hard parts of this breakfast the night before, and we’re all set. I used a hodge-podge of different breads… a wholesome wheat bread, a few Italian heels, even a chopped up sub roll. That’s another attribute of French toast that makes it even easier to love.
Granted, my whole “not sweet” tendency was quickly overridden by the heaps of brown sugar and dollops of Karo syrup called for in the recipe. But sometimes dessert breakfasts are a good thing. :)
My picture isn’t nearly as pretty as hers, but I think you can still tell… this stuff is amazing. I have a good feeling about this weekend, and the chorus of angels in my head is now very loudly proclaiming the glory of overnight French toast. We’re off to a good start.
Some cute boy and I decided it was necessary to make a cheesecake! Of course we couldn’t make an average cheesecake… we had to experiment! And I impulsively add coconut to everything I bake. So coconut chocolate it was.
Then it was eating time! We topped it with homemade whipped cream, since there was whipping cream left over from the ganache, and toasted coconut. (a tip: toasting coconut is definitely easiest to do in a frying pan, not in the oven!) And I took terrible pictures, since I just wanted to eat the stuff. Can you blame me?
