Enter Pull Apart French Toast, a breakfast created to perfectly complement the winter morning routine. Why is it so great? Well, five minutes of prep yields eight servings of delicious comfort food! If you’re feeling ambitious, we’ve included a recipe for winter citrus salad and spiced maple yogurt to round out the meal with flavors of the season. So, whether you’re hosting a brunch, feeding a full house, or just feeding yourself, this meal is impressive and exactly what you need to start off the year!
Read on for the recipe!
Pull-Apart French Toast With Maple Yogurt and Minted Citrus Salad
1 Long French Loaf Loaf (or Braided Challah!)
3/4 Cup Milk
1/2 Cup Sugar
2 Teaspoons Cinnamon
4 Tablespoons Butter, melted
2 Tablespoons Coarse Sugar (Demerara or Turbinado) Sugar
Pull Apart French Toast:
Preheat oven to 350 degrees. Line a sheet pan with 2 long pieces of aluminum foil in an X pattern. Using a bread knife, slice through the loaf at ½ inch intervals, without cutting all the way through. Place onto the foil lined pan.
In a large measuring cup or medium bowl, whisk together the milk, sugar, vanilla, cinnamon and eggs until well combined. Carefully and evenly pour the mixture into the bread loaf (some may spill out). Wrap the foil up and around the loaf and bake for 25 minutes, or until the bread is nicely spongy. Remove from the oven, uncover the top and brush the melted butter all over the loaf, then sprinkle the coarse sugar evenly over the top. Bake for another 5 to 10 minutes or until the center is no longer soggy and the top is nicely browned.
Stir together a tub of greek yogurt (35oz) along with ½ cup maple syrup and 1 teaspoon cinnamon.
Peel and segment a dozen different citrus (grapefruit, navel orange, blood orange, clementine). If this is a task for the kids, just separate the sections as they would a clementine. Or, those with more knife skills can supreme the citrus – here’s how! Then, toss together with ¼ cup of pomegranate seeds and the leaves from a bunch of mint.