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Overnight French Toast II Recipe

Overnight French Toast Ii

Overnight French Toast II is a delicious, make-ahead breakfast casserole featuring thick-cut bread soaked overnight in a sweet, spiced custard and baked to perfection in the morning. Perfect for busy mornings, brunch, or holidays.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 9 hours
Servings: 8 persons
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 10 large eggs
  • 2 ½ cups whole milk
  • ½ cup heavy cream
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 loaf (approx. 16 oz) challah or brioche cut into 1-inch thick slices
  • 3 tablespoons unsalted butter melted

Equipment

  • 1 9x13 inch baking dish
  • 1 mixing bowl
  • 1 whisk
  • 1 measuring cups
  • 1 measuring spoons
  • 1 aluminum foil

Method
 

  1. Grease a 9x13 inch baking dish with a bit of melted butter. Arrange the bread slices in the dish, overlapping as necessary to fit.
  2. In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
  3. Pour the custard mixture evenly over the bread, making sure all slices are coated. Gently press down to help the bread absorb the liquid.
  4. Cover the dish tightly with aluminum foil and refrigerate overnight (at least 8 hours), allowing the bread to soak up the custard.
  5. In the morning, remove the dish from the fridge and let it sit at room temperature for 20-30 minutes while the oven preheats to 350°F (175°C).
  6. Drizzle the melted butter evenly over the top.
  7. Bake covered for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and the custard is set.
  8. Let it cool for 10 minutes before slicing and serving.

Notes

For extra crunch, sprinkle chopped pecans or a streusel topping before baking.
Serve with fresh berries, maple syrup, or a dusting of powdered sugar.
Brioche, challah, or other sturdy breads work best.
Leftovers can be refrigerated for 2 days and reheated in the oven or microwave.