The Best Baked French Toast You Prep The Night Before
This Overnight Baked French Toast comes with its own delicious syrup. Great for a holiday or weekend when you have visitors who stay the night.
Servings: 6
Calories: 253kcal
Ingredients
Syrup
- 4 tablespoons butter
- ¼ cup brown sugar
Bread
- 12 slices bread
Egg Mixture
- 4 eggs
- ½ cup milk
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt optional
Instructions
Syrup
- In an oblong baking dish (9” x13” or 11"x15"), melt the butter and sprinkle the brown sugar over it. Stir until all the sugar is wet and evenly distributed.
Bread
- Lay the bread over the top of the mixture, two slices, side-by-side, then covering the previous layer halfway (see picture) until all the bread is laid on the butter/sugar mixture. (See Notes)
Egg Mixture
- In a separate bowl, whisk the eggs, milk, vanilla, cinnamon, nutmeg, and salt.
- Evenly pour the egg mixture over the top of the bread.
- Cover with foil and refrigerate overnight.
Refrigerate & Bake
- In the morning, bake the casserole (covered) in a 350F degree oven until toasty brown, about 30-40 minutes. If the toast isn't completely brown and crispy remove the foil covering and cook for an additional 10 minutes or until toasty.
Notes
Alternate Method: Instead of using whole slices of bread, cube the bread and toss it on top of the sugar mixture. Pour the egg mixture over the top and continue with the recipe as written. It gets a little crispier.
For gluten free and dairy free: Substitute a dry, corse gluten-free bread (like Udi's) and dairy-free milk
Nutrition
Calories: 253kcal | Carbohydrates: 38g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 524mg | Potassium: 177mg | Fiber: 2g | Sugar: 14g | Vitamin A: 210IU | Vitamin C: 0.1mg | Calcium: 132mg | Iron: 3mg