When we first started visiting our cottage (about 20 years ago) we had about 900 square feet in total and generally about 20 people per visit. That gave everyone about 45 square feet to work with. Not bad.
Of course, all 20 people ended up in our 150 square foot kitchen (I’m guessing here, it may have been a little smaller). So…that’s about 7 1/2 square feet.
Of course the table and benches took up about 50 square feet, so now each person only had about 5 square feet.
We were close….very close.
Cooking (and eating) was an integral part of the experience, but I found I was able to accomplish a lot more if I made meals ahead of time. (If everyone was sleeping, that was best)
From this, came the ever-popular Overnight French Toast.
It’s a favorite, and here’s a nice thing to know…..if you don’t get around to making this the night before, it is still good if you slap it together in the morning.
I just hope you have more than 5 feet to work with!!
As always, I will attach a pdf with the recipe so you don’t need to slog through the blog…
1/4 Cup Room Temperature Butter
12 slices (about 3/4″) French Bread
1 1/2 Cups Milk
1/4 Cup Sugar
2 Tbsp Maple Syrup
1 Tsp Vanilla
Powdered Sugar to taste
Cut French Bread into 3/4″ (ish) slices
Spread butter over bottom of heavy large baking pan with 1 inch high sides and arrange bread slices in pan.
Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl.
Pour mixture over bread, and then turn the bread slices to coat.
Cover with plastic and refrigerate overnight.
Preheat oven to 400 Deg F. Bake French Bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar.
Serve immediately, passing syrup separately. Yum….