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Overnight French Toast

French toast with syrup

A recipe that’s perfect for holidays and snow days! It’s easy, and has a short list of ingredients.

Ingredients

Scale
  • one loaf of country white bread (day old)
  • 2 eggs
  • 1 cup sugar
  • 1 cup heavy cream or half & half
  • 4 tablespoons butter, melted
  • 3 teaspoons pure vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • confectioners sugar for dusting 
  • maple syrup

Instructions

  1. First, you need to prepare the bread. Start by cutting a very thin slice off the bottom of the bread. This is so the batter is more easily absorbed when it’s in the pan
  2. Next, you are going to carefully cut 1 1/2″ slices of the bread making sure not to cut all the way through the bread. Leave about 1/2″ at the bottom of the bread uncut. Next, turn the bread, and repeat this lengthwise creating a grid pattern. Place in a baking dish that’s not too large.
  3. In a medium bowl, mix the eggs, sugar, cream, melted butter, vanilla, and salt until well combined.
  4. Pour the mixture into the crevices of the bread, drenching the bread with the mixture. 
  5. Let it soak for 30 minutes at room temperature or you can make this ahead and let it soak in the refrigerator overnight.
  6. Spoon any excess batter over the top and bake in a 350º oven for one hour. The bread will be golden brown on top.
  7. Dust with cinnamon and confectioners sugar and serve with warm maple syrup.

Notes

Based on the Eggnog French Toast in The New York Times. 

Keywords: breakfast, French toast, overnight French toast, breakfast casserole

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