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

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Reviews for Overnight French Toast (1)

Overnight French Toast Recipe

Overnight French Toast

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Reviewed on Dec. 28, 2011 by lsarets

This recipe calls for lots of liquid- I cooked it way longer than it called for and the bread was still soggy- YUCK

 
 
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