Overnight French Toast
This Overnight French Toast is the perfect breakfast for the holidays! You can prep it all the night before and it makes for the easiest and most delicious breakfast!
This french toast only requires a little bit of prep work, which is my kind of recipe! I’m a big fan of dessert and breakfast that you can make ahead of time so you can enjoy the special moments with your family.
How to make Overnight French Toast:
Start with the bread-You can use brioche, challah or french bread. I find it best to use day-old bread so it absorbs more of the liquid. You can even slice the bread and let it sit out for a few hours before making!
Butter a 9x13 inch baking dish and arrange the sliced bread in pan, slightly overlapping each slice.
Make the egg custard mixture by whisking together the eggs, milk, heavy cream, sugar, brown sugar, vanilla, cinnamon, nutmeg, salt, and orange zest. Whisk well to combine!
Slowly pour the custard mixture on top of the bread, making sure each slice is evenly covered.
Cover tightly with foil and place in the fridge for 4-12 hours. If you’re in a hurry, 4 hours is all it needs to soak up all that deliciousness!
The next morning, preheat oven to 350 degrees and pull the dish out of the fridge and let it sit out for 15 or so minutes before baking. Bake for 20 minutes covered with foil, and then an additional 25-35 minutes without the foil. Bake until golden brown and serve warm with powdered sugar and real maple syrup!
If you want to jazz it up a little, top with fresh berries or toasted pecans when serving.
More breakfast ideas for the holidays:
Happy baking!
Overnight French Toast
Ingredients
- 1 loaf (14-16oz) brioche, cut into 1-1 1/2 inch slices (preferably day old)
- 6 large eggs
- 1 cup milk
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon pure vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- Zest of 1 orange
- Powdered sugar for topping
- Maple syrup for topping
Instructions
- Butter a 9x13 baking dish.
- Slice bread (I cut mine into 12 slices) and add to the buttered baking dish, slightly overlapping each slice and laying them at an angle.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, brown sugar, vanilla, cinnamon, nutmeg, salt and orange zest. Make sure to whisk well so all the ingredients are thoroughly combined.
- Slowly pour the mixture over the bread, making sure each slice is covered. Gently press the bread down with your fingers to get the bread to absorb all the liquid. Cover tightly with foil and refrigerate for 4-12 hours.
- In the morning, pull the casserole out of the refrigerator and let it sit for 15-20 minutes before baking. Preheat oven to 350°F and bake covered with aluminum foil for 20 minutes. Remove the foil and bake an additional 25-35 minutes, or until golden brown on top. If you want a crispier texture, simply bake for longer. Remove from oven and let it cool slightly before serving. Dust with powdered sugar and serve warm with maple syrup.