Overnight French toast is the perfect idea for times when you want a delicious cooked breakfast, but won’t have time in the morning.
Originally published Sep 10, 2011.
This could be for the kids before they go off to school in the morning, or if you have company staying over. Or maybe you simply want to prep the night before for a lovely, yet easy breakfast or brunch the following day.
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Everyone will love this light and tasty breakfast meal; just don’t ask me why it’s called “French” toast.
As an aside, you may have noticed that the publish date for this recipe is 2011. This is when I originally posted this and I believe it was my second time publishing anything on my site. For years, I’ve had this recipe “hidden” as the photos were dreadful.
I’ve finally updated the photos, but I thought it would be fun to show one of my original photos, compared to the new one. And I still have so much further to go with my photography and food styling. (Notice, I used the same plate and didn’t realize it until afterwards!)
Overnight French Toast
recipe by Christina Conte serves 4
Ingredients
- 4 eggs
- 2 tbsp to 1/4 cup (2 oz) milk or half and half (for UK, half milk, half cream)
- vanilla, to your taste
- 8 slices of bread (any type, will work, preferably stale)
- butter, for the pan (more to serve, if desired)
- powdered sugar, maple syrup, fruit syrup or whatever you like to top your toast with
The night before, beat the eggs with the milk. Add a little cream or use half and half if you want to be more posh! Don’t forget some vanilla, then whisk well.
Using stale bread is better than fresh, and you can use egg bread, brioche, croissants, panettone, or challah, too. I used homemade bread. I cut slices and allowed it to dry for about a couple of hours before using it.
Don’t worry about the ratio of ingredients as you really can’t mess this up. Place some leftover bread in the egg mixture until it’s all soaked up on both sides.
After the egg mixture has soaked in, sprinkle a little cinnamon on both sides of each slice. The reason I do this is that you are able to control how much cinnamon is on each piece of bread. Cover and refrigerate the overnight French toast.
The next morning, remove the bread from the fridge at least half an hour before you want to cook it.
Over medium heat in a non-stick or cast iron pan, add a little butter, then cook the soaked bread until lightly brown on both sides. You don’t want to cook it over a high heat or the middle of the bread won’t cook thoroughly.
You can dust the overnight French toast with powdered sugar, or just eat it plain.
However you choose, just serve the French toast immediately. Do use real maple syrup–none of that fake corn syrup stuff, or a lovely fruit sauce.
Did you make enough? I hope so!
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Overnight French Toast for an Easy and Delicious Breakfast the Next Morning
A great way to have a real, tasty breakfast almost ready to go in the morning.
Ingredients
- 2 or 3 eggs (depending on how much bread you are using)
- 2 tbsp to 1/4 cup (2 oz) milk or half and half (for UK, half milk, half cream)
- vanilla, to your taste
- 5 to 6 slices of bread (any type, will work, preferably stale)
- butter, for the pan (more to serve, if desired)
- powdered sugar, maple syrup, fruit syrup or whatever you like to top your toast with
Instructions
- The night before, beat the eggs with the milk. Add a little cream or use half and half if you want to be more posh! Don't forget some vanilla, then whisk well.
- Using stale bread is better than fresh, and you can use egg bread, croissants, panettone, or challah, too. I used homemade bread. I cut slices and allowed it to dry for about a couple of hours before using it.
- Don't worry about the ratio of ingredients as you really can't mess this up. Place some leftover bread in the egg mixture until it's all soaked up on both sides.
- After the egg mixture has soaked in, sprinkle a little cinnamon on both sides of each slice. The reason I do this is that you are able to control how much cinnamon is on each piece of bread. Cover and refrigerate the overnight French toast.
- The next morning, remove the bread from the fridge at least half an hour before you want to cook it.
- Over medium heat in a non-stick or cast iron pan, add a little butter, then cook the soaked bread until lightly brown on both sides. You don't want to cook it over a high heat or the middle of the bread won't cook thoroughly.
- You can dust the overnight French toast with powdered sugar, or just eat it plain. However you choose, just serve the French toast immediately. Do use real maple syrup--none of that fake corn syrup stuff, or a lovely fruit sauce.
Notes
Nutrition info is using 2 eggs for 5 servings with Italian bread
Nutrition Information:
Yield: 5 Serving Size: 1 sliceAmount Per Serving:Calories: 246Total Fat: 4gCholesterol: 0mgSodium: 0mgCarbohydrates: 20gFiber: 0gSugar: 0gProtein: 6g
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I love this. Have made French toast for years, always have it with crisp bacon and NO sugar or syrup (being a Brit!). I will never forget my dear friend Mary Anne in New Hampshire making me French toast for breakfast, and yelling “Look at this woman – she’s putting salt and pepper on her French toast!” Or my son, just back from a world trip with his fiancee, stopping off for a visit when I lived in California, taking his lovely fiancee out for breakfast and coming home outraged – “Mum, they put icing sugar and syrup on my French toast, it was HORRID!” How different we from across the pond are in our weird tastes! I do actually put maple syrup (the real kind) and whipped cream on waffles and pancakes nowadays, but I usually have to eat a couple of bites plain first! But then, I’ve lived in America for 17 years now. Guess I’m beginning to get acclimatised at last!
I think everyone is just used to the way they grew up with things. For example, I never had even heard of French Toast when I lived in Scotland, so my first experience was here in the US, so I had it with syrup. However, unlike you, I cannot have bacon on the same plate as something sweet. I only have bacon with savory, like eggs and toast! Maybe I’ve stuck to my old ways more than you, even though I’ve live in the US over 40 years! haha!
So delicious and convenient!
Totally! I need to make this more often!
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I haven’t had French toast in years. There is no excuse not to make this easy and delicious looking recipes.
I know, sometimes it’s the simple recipes we just forget about!
Mmmm… I love French toast! I love that you can prepare it the night before and finish it quickly in the morning. So good with real maple syrup on top. Yum!
Absolutely, Marie. I did this a lot when my children were school age!
These kinds of recipes make life so much easier. It amazes me how well this technique works!
It is a life saver for an easy breakfast, Ginny! :)
nice photos, you did a good job. Love the recipe especially the type of bread you are using. Yum
Thank you, Laura! :)
This is awesome! I’m always struggling with what to eat for breakfast during the weekend. And my husband is usually of no help, he just defers to me to make the decision. I think if I make this the night before, it will be so convenient! Will definitely try :)
That’s the way to do it! Yes, it’s so easy to do at night, and the next morning is even easier! Enjoy, Trang! :)
Hubs is a big French Toast fan, I bet he’s gonna love this!
I bet you’re right! :)
Gorgeous photos Christina! You’re making me hungry! Yum!
Now that’s a compliment coming from you!! Thanks, Cynthia!! :)
This is one of our family favorites. We have it at least once a week. So simple and easy to make. Great job! Found you through Daily Buzz. Traci
Thanks, Traci! I’m glad you found me too! Check out the chocolate giveaway I just posted today! :) CC