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Overnight French Toast Bake

August 1, 2015 By Mihaela K. Sebrek Leave a Comment

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.

Overnight French Toast Bake

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

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Overnight French Toast Bake

It's perfect, it's gooey inside ( but you can control gooeyness by baking time), definitely my type of breakfast.
Prep Time2 hrs 10 mins
Cook Time45 mins
Total Time2 hrs 55 mins
Course: Breakfast
Cuisine: American
Servings: 6
Author: Mihaela K. Sebrek

Ingredients

French Toast:

  • 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)

Crumble:

  • 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

Instructions

  • 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.

Crumble:

  • 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.

<br>

  • 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.
Tried this recipe?Tag @mihaela_biteitquick on Instagram! I would love to see what you've baked!

 

 

Filed Under: Dessert Tagged With: bread, breakfast, brunch, eggs, milk, pecans, walnuts

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