Transform your breakfast routine with this easy night-before French toast. By assembling the custard-soaked bread and baking it overnight, you wake up to the aroma of warm, spiced toast ready to serve. Using day-old French or Italian bread ensures the perfect texture&# 226;ÂÂsoft and custardy inside with lightly crisp edges. This dish is ideal for brunches, holidays, or busy mornings when you want a restaurant-quality meal with minimal effort. The vanilla and sugar blend creates a classic flavor profile that pairs beautifully with fresh berries, powdered sugar, or a drizzle of maple syrup.
Night Before French Toast
Description
Transform your breakfast routine with this easy night-before French toast. By assembling the custard-soaked bread and baking it overnight, you wake up to the aroma of warm, spiced toast ready to serve. Using day-old French or Italian bread ensures the perfect texture&# 226;ÂÂsoft and custardy inside with lightly crisp edges. This dish is ideal for brunches, holidays, or busy mornings when you want a restaurant-quality meal with minimal effort. The vanilla and sugar blend creates a classic flavor profile that pairs beautifully with fresh berries, powdered sugar, or a drizzle of maple syrup.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Grease a 9x13 inch baking dish with butter or margarine.
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Cut a 10 oz loaf of French or Italian bread into 1-inch thick slices.
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Arrange half of the bread slices in the bottom of the prepared baking dish.
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In a large bowl, whisk together 8 large eggs, 3 cups skim milk, 4 teaspoons sugar, 3/4 teaspoon salt, and 1 tablespoon vanilla extract until well combined.
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Pour half of the egg mixture evenly over the bottom layer of bread.
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Top with the remaining bread slices, overlapping slightly if necessary.
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Pour the remaining egg mixture over the top layer of bread, pressing down gently to ensure all slices are soaked.
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Cover tightly with plastic wrap or aluminum foil and refrigerate overnight (or for at least 4 hours) to allow the bread to absorb the custard.
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When ready to bake, remove from refrigerator and let stand at room temperature for 20 minutes.
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Bake uncovered for 30-35 minutes, or until the eggs are set and the top is golden brown.
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Let cool for 5 minutes before slicing and serving. Garnish with powdered sugar or fruit if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 3.9kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 6.4mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use day-old bread for best results as it absorbs the custard better without becoming mushy.
You can add spices like cinnamon, nutmeg, or pumpkin pie spice to the egg mixture for extra flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or toaster oven.
For a richer version, substitute whole milk for skim milk and use butter instead of margarine for greasing.
