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Overnight French Toast

 Overnight French Toast
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
6-8 ServingsPrep: 10 min. + chilling Bake: 45 min.


  • 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 McCormick® Pure Vanilla Extract
  • 3 cups milk
  • 1/4 cup butter, melted
  • Fresh strawberries or maple syrup, optional


  • 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.

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Overnight French Toast (continued)

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.