How To make Overnight French Toast
1 long loaf french bread
8 large eggs
3 cups milk
1 teaspoon sugar
1 tablespoon vanilla extract
2 tablespoons butter
to 3
syrup, honey, jam or yoghurt :
for topping
Slice bread into 1 to 1 1/2 inch thick slices and arrange snugly in butter 9 x 13 inch baking dish. Beat eggs in large bowl. Add milk, sugar and vanilla and blend well. Pour over bread. Cover dish tightly with foil or plastic wrap. Refrigerate 4 hours (or up to 36 hours). Preheat oven to 350 degrees. Uncover baking dish and dot with butter. Bake, uncovered, in preheated oven 40 to 50 minutes or until puffed and light golden brown. Top with syrup, honey, jam or yoghurt. Makes 6 to 8 servings.
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The Easy French Toast Guide (3 Ways)
Homemade French Toast is the easiest most underrated breakfast food in the world. I mean literally take bread, dip it in a simple custard recipe, and toast it in a pan. Doesn't get much easier than that. We're gonna discuss the very best ways to make it, then take it even further.
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Overnight French Toast
Make-ahead French toast means more time to sleep in on the weekends. Here’s how to make this easy and delicious weekend brunch recipe.
French Toast Bake
Get the full recipe here:
Perfect Baked French Toast
Our easy Baked French Toast casserole is lightly spiced, slightly sweet, perfectly soft in the middle, and has a buttery crisp top. You can make this straight away or make it in advance — even overnight!
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Baked French Toast Ingredients (the recipe is on Inspired Taste)
FRENCH TOAST
• 1 large day old bread loaf like brioche, challah, crusty sourdough or French bread, see notes
• 6 whole eggs
• 1 cup whole milk
• 1/2 cup heavy whipping cream
• 2 tablespoons real maple syrup
• 1 tablespoon vanilla extract
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon fresh grated nutmeg
• 1/4 teaspoon fine sea salt
• 2 tablespoons butter plus more for greasing pan
• Optional toppings: Maple syrup, honey, powdered sugar and fresh berries
CINNAMON SUGAR TOPPING
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon
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overnight french toast casserole
Today I am going to show you how to make my overnight french toast casserole. This dish is so versatile because you could make it for breakfast , lunch or dinner and it is amazing!
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Easy French Toast Casserole Recipe | Baked French Toast Recipe | 4K Cooking Video
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INGREDIENTS
1 lb (454 g) 2 day old or toasted sliced loaf of French bread
8 large eggs
16 oz (473.176 mL) whole milk
8 oz (236.59 mL) heavy cream
1/2 cup (113 g) sugar
2 tsp (9.85 mL) vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
pinch of freshly grated nutmeg (optional)
2 Tbsp (28 g) softened butter
9 x 13 baking dish
HOT BUTTERED SYRUP
8 oz of your favorite syrup
2 Tbsp salted butter
- In a small sauce pan add syrup and butter
- On a low setting, heat syrup until butter melts and combine well, then serve
FRENCH TOAST CASSEROLE INSTRUCTIONS
- Slice French bread loaf in to one inch slices
NOTE: If using a fresh loaf, place sliced bread in a 350ºF / 176ºC oven for 15 minutes or until sliced bread is toasted
- In a large bowl combine, eggs, sugar, ground cinnamon, salt, vanilla extract, grated nutmeg, whole milk, heavy cream and mix well
- Butter a 9 x 13 baking dish with the softened butter
- Layer bread slices in buttered baking dish
- Pour all of the egg and cream mixture all over layered bread
NOTE: You can also individually dunk each slice of bread into egg mixture before you layer each slice for better coverage of bread
- Cover baking dish with foil and refrigerate casserole overnight
for best results or at least 6 hours
- Remove casserole from refrigerator and remove foil
- Bake UNCOVERED in a preheated oven at 350ºF / 176ºC for 35 to 40 minutes or until French toast is cooked through and golden brown on top
- Serve with your favorite syrup and toppings
- This recipe easily serves 6 to 8 servings
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for the support!
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