I have to admit, this is my first time I made Overnight French Toast Bake, and it definitely won’t be the last. Since I’m on Pinterest every single day, and I see many recipes for Overnight French Toast, and everyone has described it as “the best breakfast ever”, “my new favorite breakfast”, etc.
So I gave it a try. I combined a few recipes, to make my own version. And ooh, I was so delighted, it’s perfect, it’s gooey inside ( but you can control gooeyness by baking time), definitely my type of breakfast.
Since I’m not morning person, I love the fact, that you make it the night before, and the only thing you have to do in the morning is sprinkling a crumble mixture over and put it in the oven. And 45 minutes later you have a very, very tasty breakfast.
We ate leftovers as dessert after lunch that same day.
Overnight French Toast Bake
- 12-15 slices of white bread I removed the crust from my slices
- 125 grams 1/2 cup +1 tablespoon, 4.4 oz melted butter
- 200 grams 1 cup, 7 oz brown sugar
- 2 teaspoons cinnamon
- 5 eggs
- 500 ml 2 cups, 16 fl oz milk
- 120 ml 1/2 cup, 4 fl oz heavy cream
- 2 teaspoons vanilla extract
- 130 grams 1 cup, 4.5 oz walnuts or pecans, chopped (optional)
- 125 grams 1 cup, 4.4 oz all-purpose flour
- 115 grams 1/2 cup, 4 oz brown sugar
- 115 grams 1/2, 4 oz cold butter, cubed
- 1 teaspoon cinnamon
- pinch of salt
- Grease a 28x18 cm (11x7 inch) baking pan with butter ( or cooking spray) very lightly. Set aside.
- Melt butter and add brown sugar and cinnamon, mix well.
- Spread half of the cinnamon and butter mixture on the bottom of the baking pan.
- Cut bread slices into 2.5 cm (1 inch) chunks and place half of it in the prepared baking dish as evenly as possible.
- Spread remaining cinnamon and butter mixture for bread, sprinkle with chopped walnuts (or pecans) and add remaining bread chunks on the top as even as possible.
- In a large bowl, whisk eggs, milk, heavy cream, and vanilla together until combined.
- Pour mixture evenly over bread pieces trying to moisten every piece as well as you can. Cover and store in the refrigerator for at least 2 hours or overnight.
- Whisk together flour, brown sugar, cinnamon, and salt. Cut in butter with a fork or your hands until a coarse meal consistency is achieved. If the mixture is too wet add a little bit more flour one tablespoon at a time. until the mixture is crumbly. Dump the mixture into a zip lock bag and store it in the refrigerator with the pan of french toast.
- Preheat your oven to 180°C (350°F). Uncover the french toast and evenly distribute the crumble on top. Bake for approximately 45 minutes, depending on how gooey you want the center to be.
- Serve warm with maple syrup or sprinkle confectioner's sugar on top.