This overnight French toast bake is a fantastic breakfast option for when you are hosting a large group of people! You can do all of the prep work the night before, so in the morning all you have to do is pop it in the oven! Soaked with a rich eggy mixture, cinnamon, and brown sugar- this is a breakfast that will not disappoint!
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Instructions
Night Before
Slice your bread into 1-inch thick slices (if not already sliced) and allow it to dry on the counter for a few hours. Alternatively, place it in a 300°F (145°C) oven for 10 minutes (watch closely so that you don't brown or toast the bread).
In either a lasagna pan or a large rimmed baking sheet, add your melted butter, brown sugar, and the first half of your cinnamon. Mix well and then spread the mixture over the entire bottom of the pan.
Arrange your bread slices on top of the buttered pan.
In a mixing bowl, beat your eggs.
Then, add in the milk, heavy cream, vanilla extract, maple syrup, and salt. Whisk until well combined.
Carefully pour half of your egg mixture over the top of your bread slices. Then, flip the slices of bread over and pour the remaining half of the egg mixture. *Alternatively, you can dip each slice of bread in the egg mixture and place it into your pan or on your baking sheet. Pour the remaining egg mixture over the bread slices when done.
Sprinkle the French toast with the optional walnuts and/or raisins (if using) as well as the remaining cinnamon.
Cover the baking sheet with plastic wrap and place it into the refrigerator overnight.
In The Morning
Remove the baking sheet from the refrigerator and let it sit on the counter for about 20-30 minutes before baking.
Meanwhile, preheat your oven to 350°F (175°C).
Place the French toast into the preheated oven and bake for 30 minutes (not browning the bread).
Remove from the oven and serve immediately with maple syrup, jam, fresh berries, and/or whipped cream.
Notes
2 tablespoons of maple syrup can be swapped out for ½ teaspoon of maple extract if desired.
I used my Wilton lasagna pan, which measures 14.5 x 11 x 2 inches.
After you pour the egg over the bread, you will see some eggs on the pan. Don't worry, the bread will slowly soak up the mixture while it chills overnight.
Feel free to use any of your favorite milk in this recipe. Even non-dairy options like almond milk and oat milk work well!
To store: Wrap your French toast in plastic wrap and then store it in a sealed container in the fridge for up to 3 days.
To freeze: Place a piece of parchment paper in between each slice of French toast and then wrap it tightly in plastic wrap followed by aluminum foil. Then, place it into a large zip-top bag and freeze it for up to 3 months.
To reheat: You can reheat your french toast on the stovetop over medium heat, or you can pop it back into the oven, covered with foil, at 350°F (175°C) for 5-10 minutes. Remove the foil during the last 2 minutes of baking.
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