We are a fútbol-loving family ( fútbol = soccer in the U.S. and football in most other English-speaking countries except the U.S. where football — rather inexplicably – means gridiron a.k.a. that sport with the helmets and shoulderpads. There’s also Australian rules football, which is actually a form of rugby, but never mind that right now). We particularly follow the English Premier League and support Chelsea, in case you were wondering. We watch it a lot at home, but watching soccer in the U.S. has ceased to mean spectator-in-exile. Increasingly in America you can find people with whom to watch.
So that creates opportunities to invite folks to brunch or lunch (EPL matches are played at GMT and so rarely go later than 5 p.m. here in NY) with fellow travelers at home. Buffet-style is best, because the footie runs continuously for two 45-minute halves and if — like me — you are the hostess but really want to watch the action too, you want to get everything done before kick-off and then sit right down with the guests for the first half.
So, we invited friends for the 9 a.m. Southampton v. Chelsea fixture this past weekend. In addition to bagels and cream cheese, tortilla española, gravlax, ham and cheese, and mango-prosecco mimosas, my little guy made French toast. Since it would have been insane to try to make French toast to order at game time, we chose a recipe he could do the night before and pop in the oven for 40 minutes before everyone arrived. Thus this French Toast Casserole recipe we adapted ever so slightly from Love, Pasta, and a Tool Belt. It was super-easy, sweet and delicious and has a bread pudding sort of texture and was loved by one and all.
To do it with kids, make sure you have the ingredients, measuring implements, and other equipment at the ready before you get the kids going. It is a breeze!
1 stick salted butter
1 1/2 cups light brown sugar
3/4 teaspoon cinnamon
1 1/2 cups milk
12 slices white bread
Melt butter and mix with brown sugar and cinnamon until well-blended. Spread half of the brown sugar mixture on the bottom of a 9×13 rimmed baking pan. Lay six pieces of bread over the sugar mixture. Spread the remainder of the brown sugar mixture over the bread trying to make it pretty even. We used a butter knife to spread, but a stiff spatula would also work.
Place remaining six pieces of bread on top. Beat eggs and milk together and pour over the whole thing evenly. If, like us, you forget to put on the second layer of bread, you can lift the already covered slices one by one and slide the unsoaked slices underneath and it will work out just fine. Cover and refrigerate overnight. Heat oven to 350°F and bake uncovered for 40 minutes.
Allow to rest and then serve up!