This is my easy-peasy kid’s breakfast morning recipe. It works wonders with all age groups though and I have once added rum-soaked raisins as well, or hints of orange zest, an added lashing of brandy, sometimes allspice, sometimes frozen berries for a red jolt.
I’ve never made anything easier, that made a huge impact.
When I serve this in the morning, I also pair it with hot chocolate and create a bar with toppings – caramel sauce, chocolate sauce, nuts, sprinkles, chai spices, maple syrup and whipped cream – which work as toppings for both items.
And let me tell you, the kids have a jolly good time!
The Recipe
6
Ingredients
1 loaf of semi-soft baguette or loaf bread (plain) - 300 g
½ cup jam of your choice
¼ cup butter, melted
3 eggs
350 ml milk
1 tbsp granulated sugar
1 tsp cinnamon powder
1 tsp vanilla extract
Extra granulated sugar for topping
½ cup jam of your choice
¼ cup butter, melted
3 eggs
350 ml milk
1 tbsp granulated sugar
1 tsp cinnamon powder
1 tsp vanilla extract
Extra granulated sugar for topping
Instructions
Pour the melted butter into the bake dish, ensuring coating all sides
Slice the bread into fairly thin but firm slices
Spread jam on one side of each bread slice and arrange into the casserole dish, tightly packed, standing upright
In a bowl whisk together very well the eggs, milk, sugar, cinnamon, vanilla and pour the batter over the bread
Sprinkle extra sugar on top
Allow to sit for 5 minutes on the counter top before baking for 15 minutes at 165C
Serve with maple syrup and cream
Make ahead tip:
Prep the bake dish with the sliced jammed breads and cover with cling wrap and refrigerate.
The next morning, simply whisk up the batter, pour over and bake
Reheating tip:
Pour some milk on top before warming up in the oven
Slice the bread into fairly thin but firm slices
Spread jam on one side of each bread slice and arrange into the casserole dish, tightly packed, standing upright
In a bowl whisk together very well the eggs, milk, sugar, cinnamon, vanilla and pour the batter over the bread
Sprinkle extra sugar on top
Allow to sit for 5 minutes on the counter top before baking for 15 minutes at 165C
Serve with maple syrup and cream
Make ahead tip:
Prep the bake dish with the sliced jammed breads and cover with cling wrap and refrigerate.
The next morning, simply whisk up the batter, pour over and bake
Reheating tip:
Pour some milk on top before warming up in the oven
