Overnight French Toast II

Overnight French Toast II

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"Make this the night before and enjoy brunch with your kids rather than catering to them! Also great for taking places because the syrup is built-in."

Ingredients 1 h 5 m {{adjustedServings}} servings 723 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 723 kcal
  • 36%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 104g
  • 34%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 266 mg
  • 89%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
  2. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
  3. The next morning, preheat oven to 350 degrees F (175 degrees C).
  4. Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
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Reviews 145

  1. 177 Ratings

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KRYSTENL
2/24/2005

This was great! What a wonderful idea. I had some leftover wheat french bread and i sliced it into 1 inch slices. I made it in my stoneware 9x13 baker and it came out really well. One thing i would strongly suggest is to add CINNAMON to the egg mixture....what's french toast without cinnamon?!

SweetBasil
12/28/2004

Yhis is excellent and so easy. I made 2 for Christmas morning - one with cinnamon raisin bread, and one with cranberry orange bread, They were both delicious - not a crumb left. This will be a new tradition for holiday brunches!

AJBJ1
10/3/2004

A bit too sweet. I had the bread in the fridge for about 10 hours (overnight) and it was too soggy. Next time I'll cut the sugar back and leave in fridge for an hour.