make brunch ahead of time

Posted on July 2, 2012


I’ve taken an extended vacation from cooking over this holiday. Food shopping, mostly in preparation to go away for the weekend- it has ended us with no 1/2&1/2 for coffee and no lunches for work. Epic fail… But what I did do when I did shop and cook, ended up working out well….

Each year for the past four, my boyfriend and I have packed up a car (or truck) and headed up with a group of friends to Gilmanton, NH. It’s a beautiful little house that one of our friend’s family owns and we are lucky enough to be able to enjoy a weekend there.

Packing has been something I’ve never been an ace at, and we are talking simple things, like clothes and pillows, ecc… Packing food for all of us and divvying up who’s bringing what wasn’t something we’ve done terribly well at either. Last year we had a keg and TONS of meats to grill, but we’re lacking in various other areas. This year our host sent out a spreadsheet and we all chose what we were to bring. It may seem geeky, or like we’re showing our age a little bit, but it was successful in that we had what we needed and didn’t go nuts running to the store every morning for a million things.

Thursday night my friend and I went to BJ’s and while it was probably the most overwhelmed we’ve felt in a store, ever, we managed to get a good sized cooler, bulk fruits, cheeses, crackers, bread, and other snacks.

I made French toast that night to refrigerate and bring up for breakfast, banana bread for snacking on and to use up the bananas if defrosted a day earlier, ice coffee to brew and take up in a bottle of some sort that would fit in the cooler, cause ice coffee is miles away and now that I make it at home I can’t handle the weak taste of dunks all that well.

challah french toast
(to feed approx 20 people)

2 loaves of challah bread sliced thin (little less than 1/2″—?)

In a medium bowl, mix:
6 eggs
1/2 c milk
2 tsp vanilla extract
1-1/2 tsp cinnamon (powder)
Pinch of salt

Heat greased griddle to medium heat, and dip (quickly!) bread in mixture right before throwing on griddle.

Let cool on a drying sheet, til completely cool, refrigerate overnight or freeze until its time to eat.

Toast or zap in microwave, add toppings, devour.

Because these aren’t that sweet they make an awesome breakfast sandwich as well.

We had:
Fried eggs, bacon, hot sauce and avocado in between a few slices- super tasty!

More about banana bread later— it’s back to work time!