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Overnight French Toast

1.7 | 3 Reviews
Total Time:Prep: 10 min. + chilling Bake: 45 min.

By Taste Of Home Editorial Team

Recipe by Catherine Buehre, Weeping Water, Nebraska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 04, 2022

Meet the Cook: Youngsters who won't eat eggs cooked the traditional ways "go crazy" for this breakfast dish. I should know - I have four children, ages 13 and 17. -Catherine Buehre, Weeping Water, Nebraska

Editor's Note: If cinnamon-raisin bread is unavailable, substitute raisin bread and add 1/4 teaspoon ground cinnamon to the egg mixture.
TEST KITCHEN APPROVED

Overnight French Toast

Contest Winner
1.7 | 3 Reviews Add your review
Yield:6-8 servings
Prep:10 min
Cook:45 min
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Ingredients

  • 1 loaf (1 pound) unsliced cinnamon-raisin bread
  • 5 eggs
  • 2 egg yolks
  • 1 cup half-and-half cream
  • 3/4 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon maple flavoring
  • 1 teaspoon vanilla extract
  • 3 cups milk
  • 1/4 cup butter, melted
  • Fresh strawberries or maple syrup, optional
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Directions

  1. Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans.
  2. In a large bowl, beat the eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight.
  3. Remove from the refrigerator 30 minutes before baking.
  4. Drizzle with butter. Bake, uncovered, at 350° for 45-60 minutes or until a knife inserted in the center comes out clean. Serve warm; top with strawberries or syrup if desired.

Nutrition Facts

1 slice: 407 calories, 17g fat (9g saturated fat), 229mg cholesterol, 284mg sodium, 51g carbohydrate (31g sugars, 3g fiber), 14g protein.
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