|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 113g||41%|
|Dietary Fiber 4g||14%|
|Total Sugars 26g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This overnight French toast is for those days when you want to sleep in and have a relaxed morning while still feeding your family a delicious breakfast or brunch. And it's perfect for those times when you have overnight guests and would rather hang out with them than busying yourself in the kitchen in the morning.
What makes this recipe so convenient is that you can assemble everything the evening before. The bread is soaked in a mixture of beaten eggs, milk, sugar, maple syrup, and vanilla. A jelly roll pan works well for this recipe because it is large enough to arrange the bread in a single layer. Don’t skimp on the butter when coating the pan, as it not only prevents the bread from sticking to the bottom but also helps to give the bread a nice brown crust at the bottom, just like pan-fried French toast.
All you have to do is cover the jelly roll pan with plastic wrap so that it won’t dry out, and then refrigerate it until you are ready for breakfast the next morning. Because it has the thickness of regular French toast, it bakes quickly—and it’s ready in about 15 minutes after you pop it in the hot oven. Turning the French toast over once during that time ensures that it browns evenly.
As with all French toast, this is a flexible recipe that lets you use different types of white bread, whatever you have on hand. Instead of French bread, you can also use thick slices of regular toast or soft white sandwich bread, or even slices of leftover challah or panettone.
1/4 cup butter, room temperature
12 slices French bread, about 3/4-inch thick
6 large eggs
1 1/2 cups milk
4 tablespoons granulated sugar
2 tablespoons maple syrup, or golden cane syrup
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon salt
Confectioners' sugar, optional
Maple syrup, or other syrup, for serving
Gather the ingredients.
Spread the 1/4 cup of butter over the bottom of a large, shallow-rimmed pan, such as a jelly roll pan.
Arrange bread slices over the butter.
In a large bowl, beat eggs, milk, sugar, maple syrup, pure vanilla extract, and salt until well blended. Pour mixture over bread. Turn bread slices to coat thoroughly.
Cover pan with plastic wrap and refrigerate overnight.
Preheat oven to 400 F.
Bake for 10 minutes. Turn bread over and continue baking until just golden brown, about 5 to 8 minutes longer.
Transfer the cooked French toast to a serving platter or individual plates.
If desired, sprinkle with confectioners' sugar.
Serve immediately with syrup.
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