Overnight French Toast is one of my new favorite dishes! If you like French Toast….you will LOVE Overnight French Toast! It is WAY better than traditional French Toast….way better!
I had eaten this dish many, many years ago at a staff breakfast at work. I thought it was amazing….but have never gotten around to making it at home until recently. That is about to change though…this is going on the regular dinner rotation….yes I know it is a “breakfast” food…but I love to have breakfast for dinner!
This recipe is made up and then it sits in the fridge all day or overnight before you bake it. It is great for a weekend morning….or you can throw it together in the morning and have it for dinner like we did!
Although it is a sweet dish…there are lots of eggs and milk in it so that adds a nice bit of protein to round it out. We like to pair it with some bacon or sausage as well.
My husband was VERY complimentary when I made this Overnight French Toast. He really loved it….I think he was surprised how great it was!
You start out by melting corn syrup, butter and brown sugar and pouring this mixture into the bottom of a 9 x 13 pan.
You will be slicing up a loaf of French bread into thick slices and laying them in this sweet gooey syrup mixture.
Last you pour an egg and milk mixture over the bread and let it sit in the fridge overnight or for around 8 hours.
Then it is ready to bake….and devour!!
One loaf of French Bread made a pan and 1/2 for me….the end result is just SO GOOD!
Have you ever tried Overnight French Toast before? I would love to hear what you think of it!
- 2 Tablespoons Corn Syrup
- 1/2 Cup Butter
- 1 Cup Packed Brown Sugar
- 1 loaf of French Bread sliced
- 5 eggs
- 1 1/2 Cup Milk
- 1 Teaspoon Vanilla Extract
- 1/4 Teaspoon Salt
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Combine corn syrup, butter and brown sugar in a small sauce pan and simmer until the sugar has melted.
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Pour this mixture over the bottom of a greased 9 x 13 casserole dish.
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Place the bread slices over the sugar mixture in the casserole dish. You want one single layer.
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In a bowl, beat the eggs, milk, vanilla and salt.
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Pour this egg mixture over the bread.
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Cover the dish and place in the refrigerator overnight or for around 8 hours.
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Bake at 350 degrees F for 45 minutes uncovered.
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Serve while hot or warm or the French Toast will harden in the pan. If it hardens, just reheat!
One loaf of French Bread sliced into about 1.5 inch slices is more than one 9 x 13 casserole dish. It made an additional 9 x 9 casserole dish for me. I just made up 1/2 of the recipe so that I could use the whole loaf of bread!
This was GREAT as leftovers the next day. I just microwaved it for around a minute!! Yummy!
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Wow – this looks really good and I like the fact that you can make it the night before and have it ready the next morning. We will try this. Visiting from Merry Monday.
Thanks Rebecca!
What a brilliant idea especially if you have a house full of people! Great post for #TheLeisureLink!
Thanks Terri!
I’ve never eaten French toast and your recipe really tempts me. Sounds a bit like the English ‘Bread and Butter pudding’.
I think it is similar to Bread and Butter Pudding…but maybe more dense??? 🙂 Have a great week!
Seems simple to make, and looks mouth-watering. Btw, if I don’t have corn syrup, can I just simply omit it, or do I need to use some substitute?
I would try regular syrup…I don’t think omitting it would work though! Let me know if you try regular syrup and how it works!