Overnight French Toast is one of our favorite breakfasts to have with guests or for a holiday breakfast.
I love Overnight French Toast because I can make it up the day before. I can be relaxed with my company because I only need to put this in the oven. It needs no mixing, measuring (or dirty dishes!) that morning. If I want a non sweet offering for breakfast (I always do), I make up Egg and Potato Mix-Up or Easy Egg and Potato Casserole to go with it. Spinach Ham Quiche is a great egg dish that can also be made ahead. I am all about making things ahead and having less to do when my company is here.
In the pictures below, I had a larger than normal loaf and must have cut them thinner than usual. I also use the ends (no waste at my house!) so I needed a second, smaller pan. The recipe calls for plenty of liquid so it was fine. You may or may not need both pans.
A hint if you use the ends; when putting them in the pan the first time, put them end side up so when you flip them, the crustiest part is on the bottom where it can soak up the liquid the best.
To Print the recipe for Overnight French Toast, click HERE
6 Tbsp butter, room temperature
12 ¾ inch thick French bread slices (about a 15oz loaf)
2 1/4 cups milk
¼ cup sugar
¼ cup maple syrup
1 ½ teaspoon vanilla
3/4 teaspoon salt
Spread butter over bottom of 9X13 baking pan with the back of a spoon.
Arrange bread slices in 9 X 13 pan and an additional smaller pan if needed.
Beat eggs, milk, sugar, syrup, vanilla and salt to blend.
Pour mixture over bread.
Use 2 forks to turn bread slices over to coat.
Cover and refrigerate overnight.
Preheat oven to 400 degrees.
Bake, uncovered, for 10 minutes.
Turn bread over and continue baking until just golden, 10-15 minutes longer.
Sprinkle with powdered sugar and serve with syrup.
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If you want nutritional information for a recipe, I suggest entering the recipe into my fitness pal or your favorite calorie counter page and that will calculate it for you. Also, you can put in exactly what you used so it is the most accurate.