There are a few times each year when I end up traveling with a group of friends and need to have a breakfast to make one morning…but, since we’re on vacation we want it both luxurious and easy. When I’m on vacation, I don’t want to hang out in the kitchen! I want to hang out with my friends!
And so, this treat has become my favorite go-to breakfast. I got this fabulous French Toast recipe from the wonderful Ree Drummond at The Pioneer Woman a while back, and just adapted it a bit to make it even more vacation friendly. The trick is to prep ahead of time!
A few days before I leave for the trip I prep the French Toast batter and place it in a rubbermaid container. Then I make the Fruit Butter and place it in another rubbermaid container. I put those along with a loaf of sourdough bread into the freezer.
Then I pack them all into a cooler for our road trip, where it stays cold but starts to defrost in time for breakfast the next morning. When I get to our destination I just put everything in the fridge. In the morning (and this is the best part) I simply wake up and pull out the two rubbermaid containers, the loaf of bread, and get the griddle heating. Then, it’s time to fix myself a cup of coffee, relax and enjoy the company.
As others slowly wake up, enjoying their vacation, they simply slosh their bread in the rubbermaid with the batter and slap it on the griddle. Each person gets their French Toast hot off the griddle when they are ready for it. And one person doesn’t get stuck as the designated cook in the kitchen all morning, missing out on the fun.
This is had been a tried and true breakfast routine at our ladies beach retreat for several years where there are about 40 ladies trickling in for breakfast. And it’s come in handy for some other trips as well.
It’s so luxurious and easy that I’ve started calling is my Sinfully Delicious French Toast.
FRENCH TOAST INGREDIENTS:
- 8 Egg Yolks (Yep! Remember, it’s a vacation!)
- 4 C Half and Half
- 2 T Sugar
- 2 t Vanilla
- 1/4 t Cinnamon (optional)
- 1 -2 Loaves of Sourdough Bread
Mix all ingredients together (or mix and freeze ahead in a bag like I mentioned above), dip sourdough bread in mixture then cook on skillet.
FRUIT BUTTER INGREDIENTS:
- 1 Stick of Butter (completely softened)
- 1/4 – 1/2 C Powdered Sugar (as needed for consistency)
- Strawberries, blueberries or any other fruit
Mix Fruit and Butter together in mixer on high until blended. Wrap in wax paper and freeze until day before serving.
SPIKED WHIPPED CREAM INGREDIENTS:
- 1 C Heavy Whipping Cream
- 1 1/2 T Coconut Rum
Mix together and chill.
With the wonderful recipe from Ree Drummond, and my prep tips you are sure to have a luxuriously relaxing morning on your vacation with family or friends.