Friday, June 15, 2018

Overnight French Toast

Overnight French Toast, Baked French Toast, French Toast, Easy Breakfast RecipeLast Christmas, I made an eggnog version of this recipe, and it was so fantastic, that I'm sure it will be a yearly holiday breakfast tradition going forward.  But there's no reason to not make it any time of year, even without eggnog, so for Father's Day, I'll be making this overnight French toast for my husband.

What I love the most about this recipe - besides how good it tastes - is how simple and easy it is.  With a two-month old baby and a 20-month old toddler, mornings are much more hectic than they used to be, and on the weekends, I really love being able to make a slightly more "special" breakfast for everyone than what we all rush through during the week.  So being able to make this the day before, or even two days before, when I can find a few minutes to whisk together eggs, milk, sugar and spices and slice a loaf of bread, means that the next morning, I can just pop this in the oven and then relax with the people I love most, rather than spending time cooking breakfast.

This baked French toast emerges from the oven so fragrant, with golden toasty edges on top and custard-soaked bread underneath that simply melts in your mouth.  Serve with a little butter, pure maple syrup, and fresh fruit.  We always have berries in the fridge, but with stone fruits starting to ripen, I may top ours with fresh sun-ripened peaches.  A strawberry rhubarb compote would also be amazing, or some apples simmered with cinnamon and cloves...

Overnight French Toast, Baked French Toast, French Toast, Easy Breakfast Recipe

Overnight French Toast, Baked French Toast, French Toast, Easy Breakfast Recipe

  1. Using day-old bread (or in my case, 3-day old bread) is important; the stale bread absorbs the custard better than fresh bread does and makes for a fantastic French toast.
  2. This recipe can easily be doubled and baked in a 9x13 pan.
  3. You can use any combination of whole milk, half 'n' half, or even pure cream for an extra rich custard.  Personally, I wouldn't go any skimmer than whole milk, but that's up to you.
  4. I used a wonderful apple whiskey in my custard, but the booze can certainly be left out and the French toast will still be delicious.
  5. This recipe is even great leftover; just store portions in microwaveable containers, and re-warm for breakfast the next day.
Overnight French Toast
  • 1/2 loaf day-old French bread or challah bread
  • 3 eggs
  • 1 1/2 cups whole milk or half 'n' half
  • 1/3 cup dark brown sugar
  • 1 1/2 teaspoons vanilla
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 tablespoons good-quality bourbon or whiskey (optional)
  • pure maple syrup, butter and fruit for serving
Slice the bread and arrange in a greased 8x8 baking dish.  Whisk together the remaining ingredients until well combined and pour over the bread.  Cover with plastic and refrigerate overnight, or up to two days.

Preheat the oven to 350.  Bake the French toast, uncovered, for about 25-30 minutes, until the top edges of the bread are golden brown and the custard is puffed and set.  Serve hot.

Yields about 4 servings

Recipe from Curly Girl Kitchen

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