Overnight French toast is the perfect idea for times when you want a delicious cooked breakfast, but won’t have time in the morning. 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.
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
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 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! Â 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.
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:
5Serving Size:
1 sliceAmount Per Serving:Calories: 246 Total Fat: 4g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 20g Fiber: 0g Sugar: 0g Protein: 6g
