When it comes to breakfast, I love to eat as soon as I wake up. Pretty much my whole life I have been a cereal-eater because it can be thrown together in a matter of minutes with very little work on my end – I am definitely not a morning person and it takes me a little while before I am up and running!
I first made this breakfast over 7 years ago for my husband on Father’s Day – I loved that I could prep it the night before (being the night owl that I am), let it sit in the fridge overnight (and soak up all that egg/cream/vanilla mixture), then bake it the next morning. Basically the only work that I have to do in the morning is pre-heat the oven!
To get the perfect French toast, I recommend using day-old or stale bread. Sometimes I even cut my bread into slices and let it sit out for a day or two. If you use a fresh loaf of soft bread, you will end up with soggy slices of French toast. I like to use a loaf of French bread for this recipe, but I always make sure that its a day or two old.
Many times in French toast, the ingredients call for milk. However, because this dish has more of a custard-like texture and flavor, I prefer using full-fat half-and-half. This will give it a rich flavor and each bite will literally melt in your mouth.
To make your creamy sauce that the bread will soak in overnight, you will bring butter, brown sugar, and corn syrup to a boil. Spread the sticky sauce in the bottom of a large baking sheet (I used a jelly-roll pan that was 18″x13″x1″ – you want to make sure that it has at least a 1″ lip around the edges to keep the sauce from spilling out).
Place the day-old sliced bread in the pan on top of the sauce, making sure to not overlap the slices (you want them to be in a single layer). Now mix together the eggs, cream, salt, vanilla, and cinnamon and then pour over the top of the slices of bread. Cover the pan and place in the fridge overnight.
In the morning, uncover the pan and bake for about 30 minutes for French toast perfection!You can top your French toast with syrup or fresh berries and cream – or it’s even delicious without any topping. If you aren’t going to eat this French toast immediately, I recommend flipping each piece in the pan over, to prevent it from sticking to the bottom of the pan.
I have also heard of Overnight French Toast being called “Company French Toast”. It really is the perfect way to feed a lot of people in a short amount of time (as opposed to dipping each individual slice of bread and cooking it on a skillet). This breakfast is perfect for brunch, Christmas morning, or even when you need a good family breakfast.
Looking for more French Toast recipes? Check these out:
-Peaches and Cream French Toast
-Overnight Blueberry French Toast
-Overnight Baked Caramel French Toast
-Overnight Pecan Praline French Toast
-Puffy Strawberry Cream Cheese French Toast