Every morning I wake up to my stomach growling. So when planning for the weekend, the first thing I account for is my breakfast lineup. While cereal and toast suffice Monday through Friday, my appetite is slightly more indulgent and demanding on Saturdays and Sundays. The biggest question becomes sweet or savory?
Although I usually opt for recipes involving bacon or eggs, every now and again I need my maple syrup fix. Pancakes and waffles are easy enough to whip together to satiate my a.m. sweet tooth. But for an extra special treat, I like the Pioneer Woman’s Cinnamon Baked French Toast.
Why ditch the skillet and change up a classic? You can do all the work the night before. For a relaxing, mess-free morning, Ree transforms the original into a make-ahead breakfast casserole. After popping the dish into the oven, the smell of cinnamon and nutmeg fill the air and the hardest part becomes waiting.