Overnight French Toast

By fcgra

with almond streusel & apricot maple syrup

Ingredients

• For Streusel:
• 7 Eggs
• 1-1/4 Cups Milk
• 1-1/4 Cups half and Half
• 1/2 Cup Sugar
• 2 teaspoons Vanilla Extract
• 1/4 Teaspoon Ground Nutmeg
• 2 baguettes, ends trimmed, sliced, and diced. (10oz each)
• 1/2 Cup All-Purpose Flour
• 1/4 Cup Sugar
• 1/8 Teaspoon Salt
• 3 Tablespoons Unsalted Butter, Melted
• 1/4 Cup sliced Almonds
• 1/2 Teaspoon Almond Extract

Preparation

Step 1

Coat a 13x9 inch glass or ceramic baking dish with non-stick spray.

Whisk eggs, milk, half-and-half, 1/2 cup sugar, vanilla, and nutmeg for the french toast in a large bowl.

Toss baguette pieces in egg mixture and let stand for 5 minutes to absorb some of the custard. Arrange baguette pieces in the prepared baking dish, flat side down. Pour residual custard over bread. Cover with plastic and refrigerate for 2 to 24 hours.

Preheat oven to 375 degrees.

Combine all ingredients for the streusel in a bowl, spring over baguettes. Bake until topping is golden and bread is set (30 minutes).

Simmer preserves and syrup together in a saucepan over medium-low heat until preserves melt; Stir in lemon juice. Serve warm with French Toast.