Overnight French Toast
Overnight French Toast recipe
Yield
6 servingsPrep
15 minCook
50 minReady
5 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | long loaf |
french bread
|
*
|
| 8 | large |
eggs
|
|
| 3 | cups |
milk
|
|
| 1 | teaspoon |
sugar
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 2 to 3 | tablespoons |
butter
|
|
|
syrup
honey, jam or yoghurt, for topping |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | long loaf |
french bread
|
*
|
| 8 | large |
eggs
|
|
| 7.1E+2 | ml |
milk
|
|
| 5 | ml |
sugar
|
|
| 15 | ml |
vanilla extract
|
|
|
butter
|
|
||
| 1 | x |
syrup
honey, jam or yoghurt, for topping |
* |
Directions
Slice bread into 1 to 1½ inch thick slices and arrange snugly in butter 9x13 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.
