Overnight French Toast

Overnight French Toast

Around this time each year, we begin receiving emails and Facebook inquiries regarding what we prepare in our homes on Christmas morning. In my childhood home, and now with my own small family, we have always enjoyed an "overnight meal." Everything is prepared the day before, allowing us to simply place items in the oven on Christmas morning. I have vivid recollections of my childhood, rushing downstairs to discover what Santa had brought.

After unwrapping a few gifts, the familiar aroma of our traditional Christmas dishes would start to fill the house. As soon as we caught a whiff, we knew it was time to pause our gift-giving and head to the table. Without fail, we enjoy this Overnight Sausage and Egg Casserole. It is typically served alongside Almond Poppyseed Bread, fresh fruit, and the Overnight Sticky Buns from our first cookbook. Another favorite breakfast option is this overnight Baked French Toast. It captures all the sweet and savory notes of classic French toast, but in a convenient casserole format.

Let’s get started!

Begin by cracking several eggs into a large mixing bowl and whisking in some half and half along with some milk. I typically use a ratio of 2 parts half and half to 1 part milk (depending on what I have available), but you can also opt for all whole milk if that is what you have. Alternatively, you could use 1 part cream to 2 parts milk… the choice is yours. Just avoid using all skim milk for the liquid, as you need the fat to achieve a rich, creamy custard.

Once the mixture is smooth, it’s time to add some flavor. I prefer to keep it simple so that you can go wild with the toppings. Enhance the egg mixture with a touch of brown sugar, cinnamon, and salt.

And don’t forget a generous spoonful of vanilla.

You can choose from a variety of breads for this recipe. A loaf of French bread works wonderfully; that’s my usual choice, but you can also use brioche, challah, or any other quality bread suitable for French toast. It’s advisable to purchase the bread a day or two in advance, as slightly stale bread absorbs the liquid exceptionally well. D

Although I have fresh bread, I often do not dry it out, and it works wonderfully; I actually prefer it to be extra soft. If you wish to dry your bread, you can place it (already sliced) in a 350-degree oven for approximately 10 minutes.

Rather than slicing the bread, I prefer to cut it into large chunks. Arrange all the pieces in a buttered casserole dish, then pour the egg mixture evenly over the top. Utilize a spatula to gently toss the bread, ensuring that the pieces from the bottom are moved to the top, allowing all the pieces on top to be soaked. If your bread is fresh, it may easily fall apart, so handle it with care.

I understand your thoughts. This resembles bread pudding. While I was plating this batch for a photograph, a friend dropped by. I served him a plate, and he remarked, “This looks like bread pudding; why do you refer to it as French toast?” My reply was, “Because if you add syrup and call it French toast, it transforms into a perfectly acceptable breakfast dish.” I firmly believe in justifying dessert for breakfast.

Now, cover the baking dish and place it in the refrigerator overnight. We will also prepare a topping—I simply mix it in a dish and keep it in the fridge, sprinkling it over the dish just before baking in the morning. The topping consists of brown and white sugars, cinnamon, nutmeg, and a bit of butter. When baked, it forms a delightful crunchy-sweet topping that seeps into the crevices of the bread.

You can serve this in countless ways. It pairs wonderfully with crumbled bacon and maple syrup, fresh fruit and whipped cream, or really anything you desire to add on top.

Ingredients:

* 4 tablespoons butter, room temperature
* 12 3/4-inch-thick French bread slices
* 6 eggs
* 1 1/2 cups milk
* 1/4 cup sugar
* 2 tablespoons maple syrup
* 1 teaspoon vanilla
* 1/2 teaspoon salt
* confectioners' sugar

Preparation:
Overnight French Toast
For the french toast:

4 tablespoons butter, room temperature 12 3/4-inch-thick French bread slices 6 eggs 1 1/2 cups milk 1/4 cup sugar 2 tablespoons maple syrup 1 teaspoon vanilla 1/2 teaspoon salt confectioners' sugar

Spread butter over bottom of large baking pan (jelly roll pan) with 1-inch-high sides. Arrange bread slices in the pan. Combine eggs, milk, sugar, syrup, vanilla and salt in large bowl; whisk until well blended. Pour egg mixture over bread. Turn bread slices to coat evenly. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 400°. Bake French bread 10 minutes. Turn bread over and continue baking just until golden brown, about 5 to 6 minutes longer. Transfer cooked French toast to plates and sprinkle with confectioners' sugar. Serve hot, with maple syrup or your favorite topping.