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Overnight French Toast Recipe

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This recipe for Overnight French Toast, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Wojnas
Added: Wednesday, October 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c (1/2 stick) unsalted butter, room temperature
12 3/4-inch-thick French bread slices
6 eggs
1 1/2 cup milk
1/4 cup sugar
2 Tbsp maple syrup
1 tsp vanilla
1/2 tsp salt

Directions:
Directions:
Night Before:
Spread butter over bottom of heavy, large baking pan with 1-inch high sides. Arrange bread slices in pan.
In large bowl, beat eggs, milk, sugar, maple syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover dish with plastic and refrigerator overnight. The French bread soaks up all the liquid overnight.

Next Morning:
Take dish out of refrigerator. Preheat over to 400 F. Bake French bread 10 minutes. Turn bread over and continue baking until golden, about 4 minutes longer.
Transfer cooked French Toast to plates and sprinkle with powdered sugar. Serve immediately, passing warmed Maple Syrup separately.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Baking this dish at 400 makes the outside of the French Toast crispy as if you did it in a skillet ... but without the fuss. And clean up on the day you serve is so much easier!

 

 

 

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