Night Before French Toast
Submitted by Truebug
Night before French toast, an overnight baked custard casserole made with French bread, eggs, milk, and vanilla. Assembled the night before, popped in a cold oven, and pulled out puffy and golden for brunch.
YIELD
8 servingsPREP
30 minCOOK
60 minREADY
9 hrsThis night before French toast is the brunch hack that turns the standard skillet routine into a hands-off oven dish. Slices of French or Italian bread soak in a vanilla-spiked custard overnight, then bake the next morning into something between a soufflé and a bread pudding while you handle the coffee and the side bacon.
The trick that sets this version apart is heating the egg mixture before pouring it over the bread. Hot custard penetrates the bread completely instead of just sitting on top, giving you fully saturated, custardy slices instead of dry centers with soggy edges. Just don’t let it boil, or the eggs scramble and you’ve ruined it.
Starting in a cold oven is the second trick. The slow climb from cold to 350°F (175°C) lets the custard set gently before the top browns, so you get a tender puffy interior under a golden crust.
Serve with maple syrup, fresh berries, or a dusting of powdered sugar.
Pro Tips
- Use day-old bread, not fresh. Stale bread soaks up custard like a sponge; fresh bread turns gummy.
- Heat the custard but watch it like a hawk. The moment you see steam wisps, it’s ready. Boiling is the failure mode.
- Cover with plastic wrap snugly so the bread stays submerged in the custard. Floating bread leaves dry spots.
- The 5-minute rest after baking is a must. The custard finishes setting and the slices firm into clean portions.
Variations
- Stir 1 teaspoon ground cinnamon and ¼ teaspoon nutmeg into the custard for a spiced version.
- Layer fresh blueberries or sliced bananas between the bread slices before pouring the custard.
- Replace 1 cup of milk with heavy cream for a richer, more decadent breakfast bake.
Ingredients
Directions
Grease a 9 x 13 inch glass baking dish with the ½ teaspoon butter or margarine.
Arrange bread in one layer in baking dish.
In a large microwave safe bowl or pan, mix eggs, salt, sugar, milk and vanilla.
Place the bowl in the microwave and heat on HIGH for five (5) minutes, stirring twice.
For heating on the range, place the egg mixture in a medium saucepan and heat on medium, stirring as needed, until hot, but not boiling, about 5 minutes.
Be careful not to let the mixture boil, because it will set the eggs.
Pour the hot egg mixture gently over the bread slices and cover with plastic wrap.
Refrigerate at least 4 hours or overnight.
To bake - dot with the 2 tablespoon butter pieces and place uncovered pan in cold oven.
Bake at 350℉ (180℃) for 45 to 50 minutes, until bread is puffy and lightly brown.
Remove from heat and let stand 5 minutes.
Serve with syrup, sugar free jelly, or fresh fruit.
Comments
