We gather on this blog reoccuringly to celebrate meals – specifically breakfasts – that can be prepared the night before. An ode to you! This one, a baked french toast. If you forgot to prep it last night, you can still use this recipe today. BUT I do love the softness the toast gets from sitting overnight. I like to make my french toast with half and half, which goes even nicer in this case where the fruit I have chosen to top my french toast with is peaches.
So we have a PEACHES AND CREAM thing effortlessly happening. One of the most delightful flavor combinations!
Also for your information, another bite size baked french toast here, with cinnamon and sugar.
Overnight Baked French Toast
Serves five to six
6 eggs
1 cup half and half
1 teaspoon vanilla
15 slices of bread
Turbinado sugar
Powdered sugar
Fruit
Maple syrup
Preheat oven to 375 degrees.
Whisk together eggs, half and half, and vanilla.
Arrange bread slices in a greased 9×13 baking dish. Pour egg mixture over bread. Sprinkle turbinado sugar on top (optional). Allow to sit in refrigerator overnight, or bake immediately.
Cover pan with aluminum foil and bake for 30 minutes. Top with powdered sugar, fruit, and maple syrup.
- 6 eggs
- 1 cup half and half
- 1 teaspoon vanilla
- 15 slices of bread
- Turbinado sugar
- Powdered sugar
- Fruit
- Maple syrup
- Preheat oven to 375 degrees.
- Whisk together eggs, half and half, and vanilla.
- Arrange bread slices in a greased 9x13 baking dish. Pour egg mixture over bread. Sprinkle turbinado sugar on top (optional). Allow to sit in refrigerator overnight, or bake immediately.
- Cover pan with aluminum foil and bake for 30 minutes. Top with powdered sugar, fruit, and maple syrup.
