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Overnight French Toast Recipe

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This recipe for Overnight French Toast is from Jessie & Lucien's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. maple syrup
1 c. brown sugar
5 T. butter
16 slices sourdough bread
5 eggs, beaten
1 ½ c. milk
1 tsp. vanilla
Directions:
Directions:
Combine syrup, brown sugar and butter in a saucepan and bring to a boil. Cook until it all comes together, stirring constantly until the sugar and butter are smooth, melted and bubbly. Cool. Pour mixture into a 9X11" or 9X13" pan.

Arrange bread in pan on top of butter/sugar mixture. I use 3 layers of pre-sliced sourdough, but this can vary depending on the thickness of the bread.

Combine eggs, milk and vanilla in a bowl and mix well. Pour mixture evenly over bread letting it soak in slightly. Cover and refrigerate overnight.

Bake at 350º for 30-35 minutes uncovered. Use a spatula to serve, making sure to slip spatula under the caramelized crust on the bottom of the pan and flip over to serve with crust on top.
Personal Notes:
Personal Notes:
Gayla Cahan gave me this recipe when she heard that I would be opening a Bed and Breakfast. I like to top it with toasted pecans and serve it with wild blueberry sauce. Gayla makes the recipe with Challah or French bread. Gayla's cousin layers apple slices on the butter/sugar mixture. The recipe can be cut in half for a smaller group.

 

 

 

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