Overnight french toast recipe
Overnight French Toast recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
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- One 1-pound loaf French bread
- 4 eggs
- 2 cups milk
- 1 teaspoon cinnamon
- 4 Tablespoons vanilla (1/4 cup)
- 3 Tablespoons butter or margarine, divided into 8 slices
- Crumb Topping:
- 1/4 cup brown sugar
- 1/4 cup butter or margarine, softened
- 1/4 cup oatmeal
- 1/2 teaspoon cinnamon
- 1/4 cup chopped pecans
Spray a large (10 x 15 inches) baking dish lightly with non-stick spray. Cut the loaf of bread into 8 slices, each 1-1/2 inches thick. (Any leftover bread can be saved for bread crumbs for other recipes.) Place slices in pan.
Combine the eggs, milk, cinnamon, and vanilla. Pour the egg mixture over the bread slices. Flip each slice over after eggs are partially absorbed. When all the mixture is absorbed, top each slice with a thin slice of butter/margarine. Wrap pan tightly with plastic wrap and refrigerate overnight.
The next morning, preheat oven to 500 degrees. Combine all crumb topping ingredients and set aside. Bake french toast for 15 minutes. Remove pan from oven and flip pieces over, add crumb topping, and return to oven to bake 10 more minutes.
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