Ceramic Baking Dish, 9 x 13-inch
Buy Now →Overnight French Toast
- Prep Time: 15 minutes
- Refrigerate: 4 hours
- Cook Time: 35 minutes
- Total Time: 4 hours 50 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch, Eggs
- Method: Bake
- Cuisine: Make-Ahead
Ingredients
Scale
- 3 tablespoons maple syrup
- 3 tablespoons heavy cream
- 1/2 cup butter
- 1 cup brown sugar, light or dark
- 1 baguette (about 12 to 14 ounces)
- 5 large eggs, beaten
- 1 cup whole milk
- 2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
Instructions
- Prepare the pan: Grease a 2 1/2 to 3-quart baking dish or spray it with cooking spray.
- Make the sugar layer: Combine the maple syrup, cream, butter, and brown sugar in a saucepan over medium-low heat and simmer, stirring, until the butter has melted and sugar has dissolved.Transfer the mixture to the prepared baking dish.
- Prepare the bread: Cut the French bread into 1-inch slices and arrange them in a single layer over the sugar and butter mixture.
- Make the egg batter: Combine the eggs, milk, vanilla, and salt in a medium bowl and whisk until smooth and well blended. Pour it over the bread. Cover the baking dish with foil and refrigerate it overnight, or at least 4 hours.
- Bake: About 45 minutes before you plan to serve, take the dish out of the fridge and preheat the oven to 350 F. Bake for 35 to 40 minutes or until golden brown and bubbling around the edges.
- Serve: Run a knife or spatula around the edge of the baking dish and flip the hot French toast bake onto a baking pan. Cut into 8 portions and serve warm with a dessert sauce or maple syrup.
Equipment
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Find it online: https://classic-recipes.com/overnight-french-toast/
