Overnight French Toast
Submitted by tedman
Wake up to warm, custardy french toast baked to golden perfection. Prep the night before for an effortless breakfast that feeds a crowd without morning stress.
YIELD
6 servingsPREP
15 minCOOK
50 minREADY
5 hrsThis make-ahead breakfast turns ordinary french bread into a custard-soaked masterpiece that puffs up beautifully in the oven.
No more standing over a griddle flipping individual slices while your coffee gets cold. Just soak thick bread slices in a vanilla-spiked egg mixture overnight, then slide the whole pan into the oven while you brew that coffee. The result? Edges that crisp up just right while the center stays soft and custardy, with none of the sogginess that plagues rushed morning french toast.
This recipe shines for holiday mornings, lazy weekend brunches, or anytime you’re feeding hungry guests who’ll devour every golden, butter-dotted square.
Pro Tips
- Use day-old or slightly stale bread for better absorption without falling apart
- Let the assembled dish sit at least 4 hours, but up to 36 hours works even better for deeper flavor
- Don’t skip dotting with butter before baking - it creates those irresistible crispy edges
- Serve with warm maple syrup, honey, fresh jam, or thick Greek yogurt topped with berries
Ingredients
Directions
Slice bread into 1 to 1½ inch thick slices and arrange snugly in butter 9×13 inch baking dish .
Beat eggs in large bowl.
Add milk, sugar and vanilla and blend well.
Pour over bread.
Cover dish tightly with foil or plastic wrap.
Refrigerate 4 hours (or up to 36 hours).
Preheat oven to 350℉ (180℃).
Uncover baking dish and dot with butter.
Bake, uncovered, in preheated oven 40 to 50 minutes or until puffed and light golden brown.
Top with syrup, honey, jam or yoghurt.
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