Overnight French Toast

I’ve been making variations of this recipe since I was in the third grade. French toast has always been my preference over pancakes or waffles, and this variation is custardy and rich—much like a bread pudding. What’s better, it requires no early morning effort. All of the prep work, of which there isn’t much, takes place the night before. Stale bread works best when making French Toast, but toasting the bread ensures it absorbs the custards no matter what bread you use. Overnight French Toast makes for an excellent contribution to a brunch potluck or option for feeding a large group. So, make a batch and revel in the joy of rolling out of bed to a delicious ready-made breakfast.

Serves 4.

·      8 slices of bread

·      1/2 cup packed brown sugar

·      1/4 tablespoons granulated sugar

·      ½ teaspoon salt

·      1 teaspoon freshly grated cinnamon

·      1/4 cup hot water

·      2 teaspoons vanilla extract

·      1 1/2 cup heavy cream

·      6 eggs

1.     Preheat oven to 400. Lay half of the bread slices in a 9 X 13 baking dish in a single layer. Place in the oven and cook 5-7 minutes until toasted and lightly browned. Set aside and repeat with the second half of the bread.

2.     While the bread toasts, add the brown sugar, granulated sugar, salt, and cinnamon to a mixing bowl. Add the hot water and whisk until the sugar has dissolved. Add the heavy cream and vanilla extract and whisk to combine.

3.     Add the eggs to the cream mixture one at a time, whisking in between each one.

4.     Once the bread has cooled, spray the baking dish with cooking spray. Arrange the slices of bread in the dish in overlapping layers, cutting slices in half if necessary.

5.      Pour the custard over the bread and press the bread down to submerge in the liquid. Cover and refrigerate overnight.

6.     Preheat the oven to 350 degrees. Place the baking dish in the oven and bake for 45 minutes, or until the custard is set and the top is puffed and browned. Cool for 5 minutes, dust with powdered sugar, and serve warm.