Overnight French Toast Recipe

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Meet the Cook: Youngsters who won't eat eggs cooked the traditional ways "go crazy" for this breakfast dish. I should know - I have four children, ages 13 and 17. -Catherine Buehre, Weeping Water, Nebraska

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Overnight French Toast Recipe

Prep: 10 min. + chilling Bake: 45 min.

Yield: 6-8 Servings

10 45 55

Ingredients

1 loaf (1 pound) unsliced cinnamon-raisin bread
5 eggs
2 egg yolks
1 cup half-and-half cream
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon maple flavoring
1 teaspoon vanilla extract
3 cups milk
1/4 cup butter, melted
Fresh strawberries or maple syrup, optional

Directions

Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans.
In a large bowl, beat the eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight.
Remove from the refrigerator 30 minutes before baking.
Drizzle with butter. Bake, uncovered, at 350° for 45-60 minutes or until a knife inserted near the center comes out clean. Serve warm; top with strawberries or syrup if desired. Yield: 6-8 servings.

Editor's Note: If cinnamon-raisin bread is unavailable, substitute raisin bread and add 1/4 teaspoon ground cinnamon to the egg mixture.

Nutritional Facts 1 serving (1 slice) equals 407 calories, 17 g fat (9 g saturated fat), 229 mg cholesterol, 284 mg sodium, 51 g carbohydrate, 3 g fiber, 14 g protein.

Originally published as Overnight French Toast in Country Woman March/April 1995, p33