Overnight French Toast
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Overnight French Toast
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Fluffy Overnight French Toast casserole that's assembled the night before, then baked in the morning. Packed with cinnamon, ultra delicious, and so easy!
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Ingredients
For the Overnight French Toast:
- 3 tablespoons granulated sugar
- 1 ¼ teaspoons ground cinnamon divided
- 16 slices 100% whole wheat bread 1 (16-ounce) loaf
- 1 (12-ounce) can fat-free evaporated milk for a dairy-free option, swap light coconut milk
- 1 cup 2% milk or whole milk for a dairy-free option, swap full-fat coconut milk
- 6 large eggs
- ¼ cup pure maple syrup
- 1 tablespoon pure vanilla extract
- Zest of 1 small lemon or 1/2 orange
- ¼ teaspoon kosher salt
For Serving:
- pure maple syrup
- butter
- fresh berries
- Greek yogurt
- powdered sugar
- peanut butter
- Whatever you like!
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Instructions
- The night before: Place the racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Arrange the bread slices in a single layer on two large baking sheets. Toast the bread in the oven until it is very lightly toasted and feels dry to the touch on top but is not yet turning brown, about 8 to 10 minutes, switching the pans’ positions on the upper and lower racks halfway through. Transfer to a cutting board and cut in half diagonally (this is easiest while the slices are still warm). Let cool slightly.
- Meanwhile, butter a 9×13-inch casserole dish. In a small bowl, whisk together the granulated sugar and 1 teaspoon cinnamon. In a large bowl, whisk together the evaporated milk, milk, eggs, maple syrup, vanilla, lemon or orange zest, salt, and remaining 1/4 teaspoon cinnamon.
- Fan the bread slices into the pan, arranging them however you like. Check out the photos above for inspiration, or make the arrangement your own.
- Pour the custard mixture evenly over the top of the bread. Lightly press down the slices, sprinkle on the cinnamon-sugar mixture, and cover the pan with foil. Let sit for 15 minutes or refrigerate overnight.
- When ready to bake: Place a rack in the center of the oven and preheat the oven to 375 degrees F. (If you’ve been refrigerating the French toast, remove it from the refrigerator now and let it come to room temperature.) Bake covered for 20 minutes, then uncover and continue baking until the bread is puffed and golden and no liquid seeps out of the toasts when lightly pressed, about 10 additional minutes. Remove from the oven and let rest a few minutes. Slice into squares and serve hot, with any and all of your favorite toppings.
Nutrition Information
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Serving
1of 6
Calories
380kcal
(19%)
Carbohydrates
58g
(19%)
Protein
18g
(36%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Cholesterol
189mg
(63%)
Fiber
4g
(16%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 380kcal | 19% |
| Carbohydrates | 58g | 19% |
| Protein | 18g | 36% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 189mg | 63% |
| Fiber | 4g | 16% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
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