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. 
That looks really good, a new take on potato salad..can’t wait to try it out!
Mmm I like potato salad and with coriander yum!
http://Www.brisbanebaker.blogspot.com
Lemon and cilantro are the perfect couple! I love your story — I have a notebook with family recipes in it with names like “Christina’s Dip” or “Mary’s Potato Salad” (yes, I have a potato salad lady too!). I feel that it is only fitting to name the dish after them 🙂
That looks great! We are having the in-laws over Friday night and grilling burgers and I think this will be a perfect side!
Hubby’s Mom here: for those who don’t like cilantro (and I know, hard to believe there are people who don’t like it), you can substitute basil. This potato salad is really good either way.
This sounds wonderfully fresh and flavorful. I’m not a big fan of mayonnaise-y potato salad so this sounds great!
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Oooh potato salad definitely makes me think of warm weather. And even more so with lemon and cilantro! Plus, it’s so pretty 🙂
Sues
we made this last night and it was awesome!! will definitely be making it again. so easy and delicious!
Love your blog!! We made this last night – it was amazing!!! We love potato salad, but never eat it because of how horrible it is for you. This is going to be a summer staple recipe for us. Thanks!!!
I’m making this now, but what do I do with the shallot?
Marguerite – If you’re using shallots instead of scallions, just add them in near the end where it says to stir in the scallion.s