Saturday Special breakfast

Saturday's special breakfast began shortly after we had our first son. We were in youth ministry at the time which we absolutely loved. However, it required many late evenings and busy weekends.

We quickly realized we weren’t having as many meals together at the table as a family as we hoped. There was one morning of the week that we typically didn’t have to rush out the door and that was Saturdays.

I decided that I would cook a big breakfast every single Saturday and we’d sit down at the table and eat together. This would be one meal a week that we could count on being together. And as our kids now affectionally call it, “Saturday Special Breakfast” was born.

We have made this meal a priority for almost 9 years now and we all look forward to it. Seasons and schedules will inevitably change, but prioritizing meals at the table together as a family shouldn’t.

I want to share one of our favorite go-to recipes. The best part is you can make most of it the night before.

Baked French Toast:

• 1 loaf of Italian bread, sliced

• 6 eggs

• 1 3/4 cups milk

• 1 cup half-and-half

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract (or 2, depending on preference)

• 2 teaspoons ground cinnamon

• 3/4 cup butter

• 1 1/3 cups brown sugar

• 3 tablespoons syrup

Butter a 9x13 baking dish. Arrange slices of bread in the bottom. In a mixing bowl, beat together eggs, milk, cream, vanilla, and almond extract. Pour over bread slices, sprinkle with cinnamon, cover, and refrigerate overnight.

The next morning, preheat the oven to 350F. In a small saucepan, combine butter, brown sugar, and syrup; heat until bubbling. Pour over the bread and egg mixture.

Bake for 30-35 minutes.

This is so easy and what puts it over the top is the subtle almond flavor. If almond is not your cup of tea, you can easily omit and it will still be delicious.

I hope whatever season you find yourself in you can be intentional to spend time together serving loved ones and friends around the table.

~Rachel