Everyone loves having a delectable dish for breakfast and this one is ready in a matter of minutes. Soaking the bread in the rich egg and cream mixture overnight allows the flavors to all come together and be extra delicious. You won’t go back to just dipping bread in eggs and milk after sampling my version of French toast.
This is my go to breakfast for overnight guests because I can have it ready quickly. I mix up the eggs, milk and spices and pour it over the bread and then place it in the refrigerator overnight. The next morning I just warm up the griddle and fry the slices. Fresh fruit and bacon are great compliments to this French toast. Overnight French toast is a favorite of family and guests.
Ingredients (Serves 6)
- 6 eggs
- 1 loaf day old french bread
- 1 cup milk
- 3/4 cup half and half
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
- 3 tbsp sugar
- 2 tbsp butter
- powdered sugar
- maple syrup
Directions
Cut the loaf of bread into 1 - 1 1/4 inch slices. Place the slices in a 9 x 13 in baking dish or use two 8 x 8 in dishes. If the bread is fresh, just leave it out on the counter so it becomes dry.
Photo A
Photo B
Beat the eggs and then add the milk, half and half, cinnamon, nutmeg, vanilla and sugar. If you don't have half and half, you can use milk. Mix well. (Photo A) Pour the egg and milk mixture over the bread. (Photo B) It may look like you have too much liquid, but the bread will absorb it. Cover and place in the refrigerator overnight or for at least one hour.
Photo C
Warm your griddle to medium low heat. Melt the butter and spread it on the griddle. Turn the heat down if your butter starts to brown too quickly. Cook the bread slices until they are a golden brown. This was about 4 minutes on the first side and 2 minutes on the second side. (Photo C) Don’t leave this unattended. I know this can burn very quickly!
Place the slices on the plate and sprinkle with powdered sugar. We call powdered sugar “snow” in my house. So put on plenty of “snow” before serving and add some maple syrup if desired.