Overnight French Toast

Friday, January 15, 2010

I LOVE French toast. Absolutely love it!! I love ordering it when we go out for breakfast. I rarely make it at home because Hubby isn’t a huge fan of French toast, and you always have that issue of how to keep all of the French toast warm while cooking it. Same issue with pancakes. Although a good griddle pan does help (we love this one, although now we have a built in griddle pan as the middle burner in our stove). I also have yet to master making French toast that is crisp on both sides in a skillet. This French toast is definitely crispy on both sides!

Anyways, this French toast is great because you prep it the night before, then it soaks up the custardy goodness while you sleep, and all you have to do in the morning is pop it in the oven. It would be great to make if you have guests staying over or for any other weekend morning.

I used Challah bread because of it’s softness. I let it get a bit stale prior to make French toast out of it. I cut it pretty thick and sprinkled some freshly ground nutmeg over the toast.

Overnight French Toast

Yield: 6

Ingredients:

2 T butter, softened
12 - 3/4" thick slices of bread
6 eggs
1 1/2 cups whole milk
1/4 cup sugar
2 T maple syrup
1 tsp vanilla extract
1/2 tsp salt

1/4 - 1/2 cup powdered sugar
1 - 1 1/2 cups maple syrup
Berries, Nuts, Whipped Cream, etc for topping as desired

Directions:

Spread softened butter in a thick coating over a large rimmed (about 1" sides) heavy baking sheet. In a large mixing bowl, whisk together eggs and sugar, add maple syrup, vanilla extract, and salt and whisk together. Add milk and continue whisking until well combined. Lay out bread slices on baking sheet. Pour milk mixture over the bread. Turn each slice, coating both sides. Cover the baking sheet with plastic wrap and refrigerate overnight.

The next morning, preheat oven to 400 degrees. Bake French toast for approximately 10 minutes and then flip each slice of bread. Bake another 5-10 minutes, flipping again if necessary until both sides are golden brown and crisped.

Sprinkle with powdered sugar and serve with warmed maple syrup and other toppings as desired.

Recipe from Homemade by Holman

Breakfast

7 comments »

12 Responses to “Indian Spiced Beans”

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1

Fun and Fearless in Beantown — January 11, 2011 at 5:09 pm

This does look easy and the ingredients seem really flavorful! I love simple meals like this that have a lot of flavor and make great leftovers 🙂
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2

Melissa — January 11, 2011 at 5:26 pm

I love Indian Food! I totally agree about the smell of garam masala cooking!
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Daisy — January 11, 2011 at 6:28 pm

sounds like a delicious easy meal! Great to see you and hubby last night!
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Mom-in-law — January 11, 2011 at 8:52 pm

BB – what is garam masala? What spices are in it (maybe I can recreate with what I already have).
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In and Around Town — January 11, 2011 at 8:55 pm

Looks like an easier dinner made a bit more fun with the Indian twist!
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Jen — January 11, 2011 at 9:00 pm

Mom-in-law: I buy garam masala at a small Indian market near our place. I did a quick Google and came up with this recipe.
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Bridget — January 12, 2011 at 4:15 am

I love garam masala!!! It’s one of my favorite ingredients.
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We Are Not Martha — January 12, 2011 at 6:23 am

Yum! I love Indian food and this is a great way to make it at home without a whole lot of work. And pretty healthy, too 🙂

Sues
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Robo Stir — January 12, 2011 at 3:43 pm

These Indian spiced beans look great! Thanks so much for the recipe.
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Michal Najman — January 7, 2013 at 10:28 am
This will be cooked in Prague today with minor modifications 🙂 (Occhio beans..)
- beantownbaker — January 7th, 2013 @ 8:52 pm
  
  Oh fun! I hope you enjoy them.
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Rebecca Cooper — April 28, 2015 at 6:53 pm

Would be helpful if the can size of the tomatoes were provided.