Overnight French Toast
What I love the most about this recipe - besides how good it tastes - is how simple and easy it is. With a two-month old baby and a 20-month old toddler, mornings are much more hectic than they used to be, and on the weekends, I really love being able to make a slightly more "special" breakfast for everyone than what we all rush through during the week. So being able to make this the day before, or even two days before, when I can find a few minutes to whisk together eggs, milk, sugar and spices and slice a loaf of bread, means that the next morning, I can just pop this in the oven and then relax with the people I love most, rather than spending time cooking breakfast.
This baked French toast emerges from the oven so fragrant, with golden toasty edges on top and custard-soaked bread underneath that simply melts in your mouth. Serve with a little butter, pure maple syrup, and fresh fruit. We always have berries in the fridge, but with stone fruits starting to ripen, I may top ours with fresh sun-ripened peaches. A strawberry rhubarb compote would also be amazing, or some apples simmered with cinnamon and cloves...
Notes:
- Using day-old bread (or in my case, 3-day old bread) is important; the stale bread absorbs the custard better than fresh bread does and makes for a fantastic French toast.
- This recipe can easily be doubled and baked in a 9x13 pan.
- You can use any combination of whole milk, half 'n' half, or even pure cream for an extra rich custard. Personally, I wouldn't go any skimmer than whole milk, but that's up to you.
- I used a wonderful apple whiskey in my custard, but the booze can certainly be left out and the French toast will still be delicious.
- This recipe is even great leftover; just store portions in microwaveable containers, and re-warm for breakfast the next day.
- 1/2 loaf day-old French bread or challah bread
- 3 eggs
- 1 1/2 cups whole milk or half 'n' half
- 1/3 cup dark brown sugar
- 1 1/2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons good-quality bourbon or whiskey (optional)
- pure maple syrup, butter and fruit for serving
Preheat the oven to 350. Bake the French toast, uncovered, for about 25-30 minutes, until the top edges of the bread are golden brown and the custard is puffed and set. Serve hot.
Yields about 4 servings
Recipe from Curly Girl Kitchen
Source: http://www.curlygirlkitchen.com/2018/06/overnight-french-toast.html