don't mess with breakfast.

breakfast is hands down my favorite meal.

i could eat it all day long.

from the simple and satisfying bowl of cereal,

to weekend morning masterpieces,

it's almost always my first choice

in the 'what should i eat' game.

and it's gotta be sweet,

savory breakfast should just be called lunch.

there aren't many breakfast places nearby,

so i took matters into my own hands...

stuffed challah french toast

with a mixed berry sauce,

thick cut applewood smoked bacon

and yukon gold baby potatoes

(not pictured, they were still sautéing!)

 yea, that's a lot of food for two people,

darn guess i'll have to eat leftovers all day long :)

who's hungry?!

best part about this french toast is that

all of the work is done in advance the day/night before,

so your kitchen can (in theory)

be clean once breakfast is done!

Overnight Challah stuffed french toast 

Ingredients:

• 1 loaf of delicious Challah bread...i used raisin, yum!
• 2+ cups berries (i used a mix of blackberries, blueberries and raspberries - approx half pint each)
• 2 cups skim milk
• 1 cup heavy cream (note if you have half-and-half you can use that instead, just change to 1 cup skim, 2 cup half-and-half)
• 8 eggs
• 2+ tablespoons of sugar (if your fruit is tart, add a little more sugar!)
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Orange or lemon zest (optional)
• 1 tablespoon Grand Marnier liqueur (optional)

1. Butter a 9x13 casserole dish
2. Slice bread into 1 inch pieces
3. Cover bottom of dish with about half of the bread slices
4. Sprinkle berries evenly across the bottom bread layer
5. Combine remaining ingredients in a large bowl.  Whisk until well mixed.
6. Pour half of the mixture over the berries and bread.
7. Add the rest of the bread slices (this makes the top layer, it's okay if it doesn't cover it completely, the bottom's the best anyway!)
8. Pour remaining liquid mixture over the top layer of bread
9. Cover with foil and refrigerate overnight
10. Preheat oven to 350.  Remove foil and cook for 40 minutes.

Enjoy!