Breakfast is my least favorite meal of the day, I know I know I’ve told you this a million times and you know all about my monogamous relationship with Overnight Oats…. But apparently other people need to eat in the morning! Can you believe it? The audacity! French toast is C’s favorite breakfast ever, but honestly the last thing I usually want to do in the morning is stand at a stove and cook. I do love me some Quiche, anything flavored, as long as there is cheese I love it. And it cooks itself in the oven, awesome! So I was thinking, why can’t French Toast cook itself too? So I searched on pinterest (duh) and found that lots of people make baked French Toast, score!! So I figured why not make my own? So I did.
If you follow Burlap and Butter Knives on face book there is no doubt you have seen LOTS of early morning French Toast pictures, I have become obsessed with this recipe!! My friend Jenn came up for the weekend a few weeks ago, there was kind of a blizzard and we wanted something warm and delicious for breakfast so I made this, and now she is hooked too!
It really couldn’t be easier, and you make it the night before, so all you have to do in the morning is toss it in the oven! Ok, maybe not exactly toss, more like gently place. Trust me on this, you NEED this in your life!!!
Overnight French Toast Bake
- 6-8 Slices thick cut Challah or French Toast bread, or any bread you have around, let it dry out for about a day or so before using.
- Softened Butter for greasing the pan, about a tablespoon
- 5 Large Eggs
- 1 1/2 Cups Whole Milk, Heavy Cream or Half and Half. Honestly any dairy will do, the creamier the better, obviously.
- 1/2 Cup Light Brown Sugar
- 1 Teaspoon Cinnamon
- 1/8 Teaspoon (A solid pinch) Nutmeg
- 2 Tablespoons Vanilla
- 1/2 Teaspoon Salt
- 6 Tablespoons Softened Butter (separate from the above Butter)
- 1/2 Cup Packed Light Brown Sugar
- 1/2 Teaspoon Cinnamon
- 2 Tablespoon Flour
Buttery Maple Syrup Pour Over
- 3 Tablespoons Butter
- 3/4 Cups Maple Syrup (Sugar Bush Farm is the BEST)
- Allow bread slices to dry out for a day or so. If you only have fresh bread and don’t want to let it dry out then just make this the morning of rather than night before.
- Using the first softened butter schmear it all over the inside of a 13×9 baking dish.
- Arrange bread slices in the pan, you want them to be a little snug, and touch but not be layered.
- Whisk together the eggs, milk (or cream or half and half), brown sugar, cinnamon, nutmeg, vanilla and salt
- Pour the egg mixture over the bread slices making sure all slices are well coated. If you need to help them out you can do so by flipping them over or using a spoon to spoon mixture over pieces that didn’t get any.
- Cover with plastic wrap making sure the plastic wrap makes contact with the top of the wet slices of bread, you don’t want air bubbles, give a little push down just to solidify everything. And put it in the fridge overnight.
- When you wake up, preheat your oven to 375, make some coffee while it heats up
- Also while it is heating, make your topping, I usually toss all the ingredients in my food processor. If you don’t have one, a handheld pastry blender works just fine, and honestly in a pinch so do forks. Just mix it all together well and then sprinkle the toping evenly across the top of the French toasts. (make sure to take the plastic off first)
- Bake for about 40 minutes, until all the bread is nice and puffy and the top is golden brown and bubbly.
- While the French Toast is baking make your Buttery Maple Syrup. Just heat the butter and syrup together in a pan over low heat and whisk together. It doesn’t need to get too hot just melt together.
- When the French toast is done remove it from the oven and IMMEDIATELY pour the syrup over the entire thing. (keeping it in the dish of course)
- I usually let it sit about 5 minutes to soak in, and cool down enough to eat.
- Dig in! Serves about 6, more or less depending on how much your clan eats. (also it does reheat just fine in the microwave for the next morning’s breakfast or dessert at night with some vanilla ice cream)
- I’ve added sausage to the bottom of the pan under the bread, that was a hit
- Bananas are great for a bananas foster version
- Strawberries are also delicious
- You can add some pumpkin to the egg mix for a pumpkin French Toast, that is AWESOME
- You *could* layer the bread and fill the middle with cream cheese… it doesn’t come out as fluffy but it sure is delicious!!!
- anything else your heart desires!
- Whipped Cream is always good!