Friday, April 29, 2011

Overnight French Toast

I love making fun breakfasts for my families on holidays, but I also don't want to spend my mornings in the kitchen when there are stockings to dig into or eggs to find. This Overnight French Toast was just perfect; I threw it together the night before Easter and then put it in the oven in the morning. By the time the last egg had been uncovered, breakfast was ready!

I can't even begin to articulate how amazing this is. I think it's going to become a permanent brunch staple for me. I was afraid it would be too soggy or sticky, but that's not an issue at all. The texture is mushy, but not in a bad way - in a delightful way!

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Overnight French Toast
from Bite This!; adapted from Pillsbury
  • 2/3 cup firmly packed brown sugar
  • 1/2 cup maple-flavored syrup
  • 1 tablespoon margarine or butter
  • 10 (1-inch-thick) slices Challah bread
  • 4 eggs
  • 1 1/2 cups skim milk
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamondash of nutmeg
  • 1/8 teaspoon salt
  • 1 to 2 tablespoons powdered sugar1
  • 1/4 cups sliced strawberries (optional)
Spray 13x9-inch pan with nonstick cooking spray. In medium saucepan, combine brown sugar, syrup and margarine. Bring to a boil over medium heat, stirring constantly. Boil 1 minute.

Pour syrup mixture evenly in bottom of sprayed pan. Arrange bread slices in even layer over syrup mixture. Set aside.

In large bowl, combine eggs, milk, vanilla and salt; beat with wire whisk until smooth. Pour evenly over bread in pan. Cover; refrigerate at least 8 hours or overnight.

To bake, heat oven to 350°F. Uncover pan; bake 30 to 35 minutes or until lightly browned.

To serve, top each serving with 1/4 cup sliced strawberries; sprinkle with powdered sugar.

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