Easy Overnight French Toast
User Reviews
5
Easy Overnight French Toast
Description
The recipe begins by drying thickly sliced French bread to help it absorb the custard without becoming soggy. A baking sheet is coated with melted butter, brown sugar, and cinnamon, creating a sweet base. The bread slices are arranged atop this mixture, then soaked thoroughly with beaten eggs, milk, vanilla extract, and maple syrup before sprinkling with chopped walnuts and additional cinnamon.
After a night chilled in the refrigerator, the dish is baked at 350°F for roughly 30 minutes. The result is a gently baked French toast casserole with a soft, custard-like center and a lightly sweetened crust formed by the brown sugar and butter base. It's commonly served with maple syrup and optionally, whipped cream for added richness.
This recipe can adapt to various milks, including non-dairy options. The notes suggest that the dish fits large pans and the soaking process allows the bread to absorb the egg mixture well, leading to a uniform bake. Letting the pan sit at room temperature before baking promotes even cooking without rapid browning.
Ingredients
- ⅓ cup butter melted
- ⅓ cup brown sugar packed
- 1 loaf French bread sliced 1" thick
- 12 egg beaten
- 1 ½ cups milk
- 1 tablespoon vanilla extract
- 2 tablespoons maple syrup or ½ teaspoon maple extract
- 2 teaspoons cinnamon divided
- ⅓ cup walnuts or pecans, chopped
- Whipped Cream for serving, optional
Instructions
Before Bed
- Slice bread into 1" thick slices and let dry on the counter for a couple of hours (or place in a 300°F oven for 10 minutes using caution not to brown the bread).
- Place melted butter, brown sugar, and cinnamon on a large rimmed baking sheet (mine was 17.5" x 12.5"). Mix well and spread on the bottom of the pan.
- Arrange bread in the pan over the brown sugar mixture.
- Combine eggs, milk, vanilla extract, and maple syrup.
- Gently pour half of the egg mixture over the bread ensuring all of the bread is soaked. Flip the bread and pour the remaining egg mixture over top.
- Sprinkle with chopped walnuts and 1 teaspoon of cinnamon. Cover the pan with plastic wrap and refrigerate overnight
Morning time:
- Remove the pan from the refrigerator and let it sit on the counter for 20 minutes
- Preheat the oven to 350°F.
- Bake for 30 minutes ensuring that the french toast doesn't brown
- Serve with maple syrup and whipped cream
Notes
- A large pan can fit nearly a whole loaf of French bread for this recipe; dividing into smaller pans also works.
- Bread will absorb any remaining egg mixture during the overnight soak, contributing to moist texture.
- Any type of milk, including non-dairy, is suitable for the custard mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411 | 21% |
| Carbohydrates | 44g | 15% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 268mg | 89% |
| Sodium | 441mg | 18% |
| Potassium | 266mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
| Vitamin A | 679IU | 14% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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