Overnight French Toast
Overnight French Toast Bake is just the dish to serve when you have overnight guests. The French Toast emerges golden brown and puffy from the over.
Prep Time10 minutes mins
Chilling and Resting Time:8 hours hrs 30 minutes mins
Total Time8 hours hrs 40 minutes mins
Course: Breakfast
Cuisine: American
Keyword: casserole
Servings: 8 people
Calories: 296kcal
Cost: $5.49
9x13-inch baking dish
cutting board
measuring cups
bread knife
Liquid measuring cup
Measuring spoons
mixing bowl
mixing spoon
CUSTARD MIXTURE:
- 8 large eggs
- 1 cup whole milk
- 1 cup heavy whipping cream
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoons orange zest from half of a navel orange
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
FOR SERVING:
- syrup
- berries
- powdered sugar for dusting
MAKE CUSTARD:
In a large bowl whisk together eggs, milk, whipping cream, sugars, vanilla, zest, cinnamon, nutmeg, and salt.
Pour the mixture over the bread in an even layer. Press the bread slices down gently to ensure that they are covered in the custard mixture.
Cover the pan with plastic wrap and chill for at least 2 hours or up to overnight.
Remove the pan from the refrigerator 30 minutes before baking.
- Freezing Before Baking: Prepare up until baking. Wrap the dish in plastic wrap and then foil. Freeze for up to 2 months. When ready to bake, defrost the pan in the refrigerator for 24 hours, then unwrap the pan and bake according to the directions below.
- Freezing After Baking: Cool the French toast completely. Then, wrap the pan in plastic wrap and then foil. Freeze for up to 2 months. To serve, defrost the pan in the refrigerator for 24 hours, then unwrap the pan and bake for 20-25 minutes in a 350 degree F oven.
Serving: 1large slice | Calories: 296kcal | Carbohydrates: 23g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 234mg | Sodium: 246mg | Potassium: 165mg | Fiber: 1g | Sugar: 16g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg