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Overnight Baked French Toast Recipe

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This recipe for Overnight Baked French Toast, by , is from Sundial'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!

Sandra Giretti


1 loaf of French baguette
6 eggs
1 cup of milk
1 cup of ½ and ½
1 tbsp of vanilla
1/2- 3/4 lb of butter
1 1/3 cups of brown sugar

Cut up loaf in 3/4 – 1” slices and spread out in the pan. In a bowl beat eggs, milk, ½ and ½, and vanilla. Pour Mixture over the bread and sprinkle cinnamon on top. Refrigerate overnight.

Sometimes I have extra egg mixture I discard depending on how much bread is in the tray. There should be around ¾ -1” on the bottom for it to absorb overnight and there is usually a thin layer left in the morning.

Next Morning:

Preheat oven to 350 F

On Stove top, combine butter and brown sugar. Heat until butter is melted

Flip Bread over so the soggy side is up. Pour butter and sugar mixture on top.

Bake 25 mins covered and 20-25 mins uncovered. You can turn up the heat if the tops don’t brown.


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