Recipe: ‘Overnight’ Baked French Toast

I made this delicious treat for dinner on Tuesday night and it was a HUGE hit!!  It’s obviously a breakfast or a brunch dish but we love breakfast for dinner in our family so instead of putting it together in the evening and let it sit in the fridge all night, I put it together in the morning before work and voila, it was ready to pop in the oven to bake when I got home!  Next time I think I’m going to make a delicious bananas foster sauce to pour over it (per my hubby’s request) :)  So here you go…  You’re welcome in advance!!  This is one recipe that will stay in your index!!

 

‘Overnight’ Baked French Toast

INGREDIENTS
Butter for greasing the baking dish
4 cups of milk
6 large eggs
2 tablespoons maple syrup, plus more for serving
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 large loaf challah bread

DIRECTIONS
Grease a 13×9 inch baking dish with butter
Place milk, eggs, sugar, maple syrup, vanilla, cinnamon, and salt in a bowl and whisk to mix well.  Set milk mixture aside.
Arrange half of the slices of bread in the prepared baking dish, cutting the bread so that it fits in a solid layer.  Pour half of the milk mixture over the bread.
repeat, creating a second layer of bread and then pouring the rest of the milk mixture on top.  Lightly press the bread down into the liquid.
Cover the baking dish with plastic wrap and refrigerate overnight (8-12 hours)
Preheat the oven to 425 degrees
Uncover the baking dish and bake the french toast (uncovered) until it is puffed and golden, 30-35 minutes.
Let it sit for 5 minutes to firm up and then cut into squares and serve hot with maple syrup, fresh fruit, and/or confectioners sugar.

 

 

 

 

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