Overnight French Toast
This recipe is great as a prepare-ahead breakfast, and couldn't be easier. It makes about ten slices of french toast all in one pan—perfect if you have guests or kids.
- 1/4 cup or 4 tablespoons butter, melted
- 3/4 cup packed light brown sugar
- 10 slices thick cut french bread
- 8 eggs, slightly beaten
- 1 cup milk
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon salt
- 1/2 cup whole pecans, chopped
- maple syrup, for topping
- powdered sugar, for topping
In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a 9×13 baking dish.
Arrange slices of bread in the baking dish, overlapping if necessary.
Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices.
Sprinkle chopped pecans over bread slices.
Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
Preheat oven to 350 degrees.
Remove baking dish from the refrigerator and let sit on the counter for at least 10 minutes.
Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil over the top of the pan. You want to bake it long enough so that the bottom is cooked, but it doesn't become dry.
Remove from oven and let cool before serving. Serve with maple syrup and/or powdered sugar, if desired.