Savory Saturdays: Overnight Baked French Toast

My writing has been sporadic again, and not because I have writer’s block or burnout. Last week my in-laws were in town for a visit. I don’t know what it is about having company that makes me feel like I have to cook more elaborate meals than usual. Although I do try to keep them pretty healthy, sometimes you just get a craving for something decadent. So when the baker asked me, “Are you interested in day old French Bread for 1/2 off?” I just had to say yes.

I must confess that the recipe I used was not my favorite, but I couldn’t find the one I wanted until after we were done. (It was buried in my recipe box) Don’t get me wrong, it was delicious, but I just prefer the flavor of the nutmeg and orange juice in the second recipe. The second recipe came from a mom I met through MOPS and was scribbled down on a 3×5 card, so I apologize if it isn’t as easy to follow. It came from her memory versus a cookbook.

One of the most important things to remember about both of these dishes is to make sure the bread is fully drenched in the liquid, otherwise it tends to get too dry when baking. Also, I always use the whole loaf of bread, (most loaves are 2 lbs) resulting in the need for two 9 x 13 pans.

Recipe 1 for Overnight Baked French Toast
Prep Time: 15 minutes
Cook Time: 45 minutes

5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 teaspoon vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
1/2 cup better, melted
1 cup light brown sugar
2 tablespoons maple syrup
1 cup chopped pecans

Directions:

  1. In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9×13 inch baking pan. (Pour any extra liquid over the bread) Refrigerate overnight.
  2. The next morning: Preheat oven to 350 degrees F
  3. In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
  4. Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Recipe 2 for Overnight Baked French Toast
*This is my favorite recipe out of the two but I do almost have to double it to serve our family plus company. I also add a cup of chopped pecans.

8 slices French Bread
4 eggs
1 cup half-and-half cream
2 Tablespoons orange juice
1/2 teaspoon vanilla
1 teaspoon nutmeg
1/4 teaspoon salt
1/3 cup butter, sliced
1/4 cup Brown Sugar

Directions:

  1. Place bread in a single layer in a 9×13 inch dish. Whisk together eggs, cream, sugar, juice, vanilla, nutmeg and salt. Pour over bread, turning once to coat. Refrigerate overnight.
  2. In the morning, bake at 400 degrees F for 25 minutes. Pull out and sprinkle with brown sugar and butter. (You can add the pecans too)
  3. Broil until the butter is melted.

*This recipe has been added to a recipe link-up at Sweet as Sugar Cookies blog

2 thoughts on “Savory Saturdays: Overnight Baked French Toast

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s