Overnight French Toast

Overnight French Toast

Happy Labor Day weekend, everyone!! I hope you all are enjoying your weekend thus far.

If you’re thinking about preparing something extra special for breakfast, or brunch, for your Labor Day holiday, you may want to consider whipping up a batch of this Overnight French Toast. The best part is that you can prepare this dish the evening before you want to serve it, so all you have to do in the morning is pop it into the oven and 30 – 35 minutes later, you have a delicious breakfast for you and your family.

~Enjoy~




Overnight French Toast

1/4 cup (4 tablespoons) butter, melted
3/4 cup packed light brown sugar
10 slices of thick-cut french bread
8 eggs, slightly beaten
1 cup milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans, measured then chopped
maple syrup and/or powdered sugar for topping (optional)

Directions:
In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a 9×13 baking dish.

Arrange slices of bread in the baking dish, overlapping if necessary.

Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices.

Sprinkle chopped pecans over bread slices.

Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.

In the morning, take the baking dish out of the refrigerator and let sit on the counter for at least 10 minutes – while you preheat your oven to 350 degrees.

Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil loosely over the top of the pan for the last 10 minutes or so.
You want it to cook long enough to make sure the bottom part is cooked, but don’t dry it out completely.

Remove from oven and let cool slightly before serving. Serve with maple syrup and/or powdered sugar, if desired.

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