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Tuesday, December 22, 2009

Overnight French Toast

Delicious comfort food for breakfast that requires no more work in the morning than turning on the oven. Perfect for Christmas house guests or brunch. One of the challenges of French toast or pancakes or waffles, is keeping the first batches warm and crisp while the last batches are on the skillet or waffle iron. This French toast recipe is baked so no skillet required and everything is hot and ready at the same time.

Overnight French Toast
Adapted from Bon Appetit

2 T butter, softened
12 - 3/4" thick slices of bread (I used French bread but it would also be great with cinnamon raisin or brioche)
6 eggs
1 1/2 cups whole milk
1/4 cup sugar
2 T maple syrup
1 tsp vanilla extract
1/2 tsp salt

1/4 - 1/2 cup powdered sugar
1 - 1 1/2 cups maple syrup
Berries, Nuts, Whipped Cream, etc for topping as desired

Spread softened butter in a thick coating over a large rimmed (about 1" sides)heavy baking sheet. In a large mixing bowl, whisk together eggs and sugar, add maple syrup, vanilla extract, and salt and whisk together. Add milk and continue whisking until well combined. Lay out bread slices on baking sheet. Pour milk mixture over the bread. Turn each slice, coating both sides. Cover the baking sheet with plastic wrap and refrigerate overnight.

The next morning, preheat oven to 400 degrees. Bake French toast for approximately 10 minutes and then flip each slice of bread. Bake another 5-10 minutes, flipping again if necessary until both sides are golden brown and crisped.

Sprinkle with powdered sugar and serve with warmed maple syrup and other toppings as desired.


  1. Does pouring the mixture over the bread and leaving them overnight make it soggy? and is this a fool proof recipe?

    1. No it doesn't make it soggy once cooked. Nothing is foolproof but if you follow the directions it is very easy.


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