(to be made on Christmas Eve)
I learned of this French toast recipe in an unusual way, which I’ll tell you about in a minute. First, I’ll mention that I love it because all of the preparation is done ahead of time. Then on Christmas morning (or whenever), you simply pop the pan into the oven about 45 minutes before you’d like to serve it. I like to serve this delicious dish with fresh fruit, which can be washed and prepared on a dish and placed in the refrigerator in advance to save you the trouble on Christmas morning. I sometimes also serve fresh muffins along with it. You may substitute a whole grain baguette in the recipe for added nutrition. You can even use a gluten-free baguette.
On Christmas morning, after placing this pan into the preheated oven, simply set the timer and then go and open your presents! It’s so easy. That’s the idea—to keep it simple and enjoy your loved ones.
A meaningful encounter in the grocery store
Now, here’s my special, and true story. One day while at my local food market, I came upon an elderly woman (whose name I later learned was Ellen). She was walking around the produce aisle looking a bit lost. She sounded as if she was talking to herself. Actually, she was, as I found out as I approached her. I asked if she needed any help. She proceeded to tell me that she had been looking for fresh blueberries for a recipe. Since the fresh blueberries were a bit expensive on that late December day, just two days before Christmas, she decided to opt for frozen berries.
I decided to walk with Ellen to the frozen food department on the other side of the store. Ellen and I chatted along the way, and my new friend told me all about this fabulous recipe that she had seen in a magazine, and about how it is assembled on Christmas Eve to enjoy on Christmas morning. I was sold on the idea instantly and grabbed a bag of frozen blueberries myself and tossed them into my shopping cart. Ellen and I gathered up the remaining items we both would need for the special dish. Before parting company that afternoon, we exchanged phone numbers with the intention to chat again at some point.
Well, we did talk on the phone after Christmas; we compared notes about our delicious overnight Christmas French toast, and we made a date to get together. That was several years ago. Since then, we’ve been out for tea several times, watched a Christian movie together at the theatre, and chatted about our faith and our families time and time again. I even brought Ellen a rosary from one of my visits to Rome. Though she is not Catholic, she loved it and began praying the Rosary. We are still friends to this day. And to think that we met in a grocery store! I marvel over God’s ways. He arranges beautiful serendipitous encounters that can turn into meaningful friendships. I believe He wants us to be attentive to the needs as they unfold around us. I’m so glad that even in my hurry that day, our Lord drew my attention to Ellen.
I hope you enjoy this recipe. I can’t help but think of my friend Ellen and Christmas every time I make it. I pray that God will place a special friend in your life too!
Recipe Ingredients
nonstick spray
baguette, cut into 20 one-inch slices (I use 1½ to 2 baguettes)
6 to 8 eggs
3 cups milk
1 cup brown sugar (I use honey instead)
vanilla extract to taste (1 or 2 tsp.)
nutmeg to taste (I use cinnamon as well)
1 cup pecans, toasted
2 cups blueberries, fresh or frozen
Directions
- Coat a 9 x 13–inch baking pan with nonstick spray, and arrange baguette slices in a single layer in the dish. I usually “cheat “and make more than one layer.
- In a large bowl, whisk together eggs, milk, three-fourths of the brown sugar (or honey), vanilla, and nutmeg. Pour the mixture evenly over the bread.
- Cover and chill the mixture overnight. There will appear to be a lot of moisture when the mixture goes into the refrigerator, but most of it will soak into the bread throughout the night.
- Just before baking, sprinkle the remaining quarter cup of brown sugar (or honey), the pecans, and the blueberries over the top.
- Bake in a 350ºF oven for about 45–60 minutes or until golden and bubbling. (Check it at 45 minutes and keep an eye on it for the remainder of the time.) It should be a light golden brown on top, and the egg mixture should be completely cooked.
Serve hot with pure maple syrup. For an added treat, heat the syrup with extra blueberries to make blueberry-flavored syrup. You can serve with fresh fruit on the side and breakfast sausage or bacon, too. Enjoy!
[An adaptation of this story appeared in Donna-Marie’s book: Feeding Your Family’s Soul: Dinner Table Spirituality (Paraclete Press, 2016).]
Click here to order Feeding Your Family’s Soul. Please disregard the “pre-order now!” This book is definitely available now!
