Overnight French Toast
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
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
Seriously how cute are these? They looks awesome!
This is a good idea! I make the same kind of idea but with hershey’s kisses. If you are able to get the square pretzels (snyders makes them… their shape is called butter snaps or something like that) you top them with a hershey kiss. Then you pop them in the oven on 200 degrees for a few minutes. You will know they are done when the chocolate looks shiny. After that, you can either press down the kiss a bit to join it with the pretzel, or top the pretzel with another pretzel to make a pretzel and chocolate sandwich. They are yummy and super easy! 🙂
This is, quite possibly, the worst recipe I’ve ever made. The only redeeming quality about this is the taste.
So, the first issue is that there was WAY too much liquid in the cake batter. This is where everything went to hell. I decided to make these in cupcake form since I didn’t have round cake pans. The cake crumbled as I attempted to remove the cupcake wrappers.
Next, the marshmallow filling. This was literally the worst trying to put sticky filling into a crumbly cake.
For my surviving cakes that didn’t crumble to death, I attempted to cover in ganache. The ganache was too dang thick for this delicate cake.
So, as I sit here on Christmas eve writing this review, I have toppling, crumbly ding songs sitting in my freezer as I make my last attempt to save these monstrosities.
Afterwards, I will promptly burn your recipe and enjoy it.
I am sure you are a very wonderful person and meant no I’ll will, but this recipe must be destroyed.