Every year, I host the holiday meal after Yom Kippur (called “Break Fast,” when you literally break the fast from sundown the previous day).  This is the only holiday I enjoy hosting for several reasons.  First, the traditional meal is bagels and appetizing which I order already on platters. Second, it’s buffet style, so no serving is required.  Third, while some of my guests may wait until sundown to eat, others eat as soon as they arrive.  This means I don’t need to have seating for each guest.  Finally, I use paper plates and plastic utensils, making clean up a breeze!

The only thing I actually cook is my “famous” baked cinnamon French toast.  I say it’s famous because I refer to it in my book, Secrets of an Organized Mom, and it’s amazing the number of people around the country who have emailed me asking for the recipe.  I prepare it the night before and heat it up as my guests arrive. My house smells delicious and people think I slaved all day in the kitchen. Here’s my recipe, so you can try it yourself:

 

Recipe: Baked Cinnamon French Toast

Ingredients: 6 eggs
2 1/2 cups of milk
1 teaspoon vanilla
1/4 teaspoon of cinnamon (can use more)
1 baguette
1 stick butter
1/2 cup light brown sugar
1/2 cup chopped nuts
1 tablespoon light corn syrup

Method: Combine eggs, milk, vanilla, and cinnamon in bowl. Slice baguette into thin slices and layer in a 9 x 9 pan.
Pour mixture over bread and refrigerate (overnight if possible).
Combine butter, brown sugar, corn syrup, and nuts.
After bread has soaked in liquid, spread over top of bread.
Cook on 350 degrees for about 1 hour or until puffed and golden.