Overnight French Toast

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 servings

Recipe photo

Looking for a no-fuss breakfast that'll feed a crowd? This creamy, egg/bread/milk casserole (layered with bacon or sausage if you like) is scented with nutmeg, giving it distinctly French toast-like overtones.

Read our blog about this breakfast casserole, with additional photos, at Bakers' Banter.

Overnight French Toast

star rating (10) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 12 servings
Published: 01/01/2010

Ingredients

  • 12 cups cubed bread
  • 9 large eggs
  • 5 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 to 3/4 teaspoon ground nutmeg, to taste
  • 1 pound bacon or breakfast sausage, cooked and diced or crumbled, optional

Directions

1) Spread the bread cubes on a cookie sheet or other large pan to dry out for about an hour.

2) Whisk together the eggs, milk, salt, sugar, vanilla, cinnamon, and nutmeg.

3) If you're adding the bacon or sausage, arrange half the bread cubes in a lightly greased 9" x 13" pan, or similar-sized casserole dish. If you're not using any meat, place all of the bread cubes in the pan or casserole dish.

4) If you're using the meat, scatter it over the bread, and cover with the remaining bread cubes.

5) Pour the egg/milk mixture over the bread in the pan, pushing down on the bread to submerge it as much as possible.

6) Cover with plastic wrap, and refrigerate for several hours, or overnight.

7) Next day, preheat the oven to 350°F.

8) Sprinkle the top of the casserole with cinnamon-sugar, if desired. Bake for 60 to 70 minutes, until a toothpick or cake tester inserted in the center comes out clean, and the top is lightly browned.

9) Remove from the oven, and dust with cinnamon sugar, if desired.

10) Serve warm, cut in squares and drizzled with maple syrup, if desired.

Reviews

1
  • star rating 12/24/2012
  • Elisabeth from West Chester, OH
  • Fabulous! This has been a Christmas morning staple since I discovered it on the KA blog a few years ago. Usually I make it using the oatmeal sandwich bread recipe from KA, but this year we're trying it with challah. I make a sweetened orange butter to go with it.
    strong>Sounds like you've taken your holiday baking to a whole new level - we're sure the results were delicious! Happy Baking! Irene @ KAF
  • star rating 12/04/2011
  • Citigirl from KAF Community
  • Easy and very versatile. Needed a substantial breakfast that could be cooked ahead of time then servings reheated as needed, and this was perfect.
  • star rating 05/11/2011
  • aff7978 from KAF Community
  • We made this recipe last weekend for a crowd of 16 to celebrate Mother's Day and it was wonderful. We made 2 pans--one with apples and extra cinnamon and one with blueberries and strawberries. Both were gobbled up in no time and everybody raved about how good they were. I love special occasions where we can serve a dessert and call it breakfast!
  • star rating 01/16/2011
  • susankerr from KAF Community
  • This is a wonderful recipe! I used up leftover Italian and sourdough bread, had everything else already so it's an amazing last minute treat. I let it sit out for about a half hour before baking and it took exactly 80 minutes. Let sit for 15 minutes before slicing into 12 servings. Yummy!
  • star rating 12/26/2008
  • Susan from Buffalo
  • Wow! This was a fantastic breakfast served Christmas morning. It took a little longer to prep than I thought it would, but being able to put it all together the previous afternoon allowed me to not be rushing around in the morning. It was incredibly flavorful and everyone loved it.
  • star rating 12/25/2008
  • from
  • Nice way to have Christmas breakfast take care of while all the other excitement goes on. nice combo of sweet and savory (with bacon), 3yr old and DH liked it.
  • star rating 12/22/2008
  • Stephanie from Minneapolis
  • This was quite a hit when my family was in town for an early Christmas celebration. It was so easy to make it the night before and then just bake in the morning as we opened presents. It took quite a bit longer (at least 90 minutes) for the center to set for us (and our oven thermometer says our oven is accurate?!), but once it was done it was quickly devoured by young and old alike! Great recipe that I will plan to make again.
  • star rating 12/22/2008
  • Brandist from NoCal
  • I made this recipe exactly as directed and it is really wonderful! It was great to get up this morning and pop it in the oven knowing that I did not have to wash a bunch of dishes afterward from the prep. The flavor is really great and I like that the flavors were not muddied together as you can get in some recipes of this type. I was also impressed with the texture of this recipe. It was rather airy like a well soaked traditional French toast. I plan on serving this again on Christmas morning. Thanks for another KA winner!
  • star rating 12/12/2008
  • HENRY LOPEZ from FLORIDA
  • star rating 12/12/2008
  • alex from universe
  • check everything before you put it out pls.14 hrs to make it. what a blunder Well, the bread can soak for "several hours to overnight". In our case, after dinner to breakfast was about 14 hours. Hope you give this one a try. Frank from KAF
1
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