Overnight French Toast II
Overnight French Toast II is a deliciously simple dish perfect for breakfast or brunch. This make-ahead recipe allows you to enjoy a rich and fluffy French toast that soaks up a flavorful egg mixture overnight, making morning prep a breeze.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowls
- 1 whisk
- 1 measuring cups and spoons
- 1 plastic wrap or aluminum foil
- 1 oven
Ingredients
- 1 loaf French bread about 1 pound, cut into 1-inch cubes
- 8 large eggs
- 2 cups milk
- 1 cup heavy cream
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- to taste butter for greasing the baking dish
Instructions
- Grease a 9x13 inch baking dish with butter.
- Place the cubed French bread in an even layer in the baking dish.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, ground cinnamon, and ground nutmeg until well combined.
- Pour the egg mixture evenly over the bread cubes, pressing down gently to ensure all the bread is soaked.
- Cover the baking dish with plastic wrap or aluminum foil and refrigerate overnight (or for at least 4 hours).
- When ready to bake, preheat the oven to 350°F (175°C).
- Remove the cover and bake the French toast uncovered for about 45 minutes, or until the top is golden brown and puffed.
- Let it cool for a few minutes before serving. Cut into squares and serve warm with optional toppings like maple syrup, powdered sugar, or fresh fruit.
Notes
For added flavor, you can mix in some chocolate chips or nuts with the bread cubes.
This dish can be prepared a day in advance and is perfect for feeding a crowd.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave.