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Overnight French Toast Recipe

Photo by: Taste of Home

I discovered this dish last year while hosting a family reunion here in the Pocono Mountains. My niece brought it and shared the recipe. It's a great dish to make ahead of time and freeze; then you'll have a fancy but easy-to-prepare breakfast whenever you host overnight guests.

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10-12 Servings
Prep: 20 min. + chilling Bake: 20 min.

Ingredients

9 eggs
3 cups half-and-half cream
1/3 cup sugar
1-1/2 teaspoons rum extract, optional
1-1/2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg
24 to 30 slices French bread , cut into 3/4 inch slices
PRALINE SYRUP:
1-1/2 cups packed brown sugar
1/2 cup light corn syrup
1/2 cup water
1/2 cup chopped pecans, toasted
2 tablespoons butter

Directions

In a large bowl, lightly beat eggs. Mix in cream, sugar, rum extract if desired, vanilla and nutmeg. Place the bread in a single layer in two well-greased 15-in. x 10-in. x 1-in. baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight.
Let stand for 30 minutes. Bake, uncovered, at 400° for 20-22 minutes or until golden.
Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter; simmer 2 minutes longer. Serve with the French toast. Yield: 10-12 servings.

Nutrition Facts: 1 serving (2 pieces) equals 448 calories, 16 g fat (7 g saturated fat), 194 mg cholesterol, 337 mg sodium, 64 g carbohydrate, 2 g fiber, 10 g protein.

Overnight French Toast published in Country Extra January 1994, p47