Meet the Cook: Youngsters who won't eat eggs cooked the traditional ways "go crazy" for this breakfast dish. I should know - I have four children, ages 13 and 17. -Catherine Buehre, Weeping Water, Nebraska
Overnight French Toast
Overnight French Toast
Prep Time
10 min
Cook Time
45 min
Yield
6-8 servings
Ingredients
- 1 loaf (1 pound) unsliced cinnamon-raisin bread
- 5 eggs
- 2 egg yolks
- 1 cup half-and-half cream
- 3/4 cup packed brown sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon maple flavoring
- 1 teaspoon vanilla extract
- 3 cups milk
- 1/4 cup butter, melted
- Fresh strawberries or maple syrup, optional
Directions
- Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans.
- In a large bowl, beat the eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight.
- Remove from the refrigerator 30 minutes before baking.
- Drizzle with butter. Bake, uncovered, at 350° for 45-60 minutes or until a knife inserted in the center comes out clean. Serve warm; top with strawberries or syrup if desired.
Nutrition Facts
1 slice: 407 calories, 17g fat (9g saturated fat), 229mg cholesterol, 284mg sodium, 51g carbohydrate (31g sugars, 3g fiber), 14g protein.
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