A make-ahead breakfast is the absolute best for holidays and when guests are visiting. It’s also the best on a lazy Easter Monday when the kids are home and I can have the house smelling yummy with zero dishes! I threw this in the fridge last night and this morning it was ready to go, doesn’t get easier than that. My little wildlings gobbled it up and loved every bite, and I enjoyed sitting back with my coffee without having to bribe them to eat their breakfast. Win-win. Hope you love it and make it very soon!- And make sure you have maple syrup beforehand, it’s kinda necessary for french toast. 😉 Enjoy!
Overnight French Toast Bake
Course: BreakfastDifficulty: Easy6
servings15
minutes45
minutesIngredients
1/2 cup butter, melted
1 cup brown sugar (or 1 cup granulated sugar + 1 Tbsp molasses, mixed well)
12 thick slices bread
4 eggs
1 cup milk
1 tsp vanilla extract
1 tsp cinnamon mixed with 1/2 cup granulated sugar, for topping
Optional: powdered sugar, fresh strawberries
Directions
- Combine butter and sugar, mix well and spread evenly along bottom of 9X13 baking pan.
- Beat eggs, milk and vanilla in medium sized mixing bowl. Place 6 slices of bread along pan and pour half the egg mixture over the bread slices. Layer the remaining 6 slices on top and pour the rest of the egg mixture over.Sprinkle a little cinnamon mixture over the moist bread
- Cover pan and chill in refrigerator overnight. (You can skip this if you wish to make it right away!)
- Bake at 350 degrees for about 45 minutes, keeping covered for the first 30 minutes, until edges begin to brown and bubble
- Remove from oven and sprinkle remaining cinnamon mixture on top, along with powdered sugar and fresh strawberries. Serve with maple syrup. Enjoy!