We are not big breakfast eaters at our house…it is usually Isagenix shakes for mom and dad (more on that to come) and cereal or oatmeal for the kiddos. There are some occasions that just cry out for big celebratory breakfasts though- Christmas and Easter morning, kids first/last sports games, friends/family staying from out of town, the first weekend of summer vacation, etc. While enjoying a big breakfast is sometimes great, spending all morning in the kitchen is definitely not my idea of fun (especially for the not-so-morning-person such as myself)!
In steps the Overnight French Toast to save the day- all the yum, none of the early morning prep! Not only is this breakfast delicious, it also feeds a lot of people. Perfect for the holidays! My husband and I prepped this on Christmas Eve…after the kiddos were in bed and just before Santa came to visit our house. On Christmas morning, all we had to do was pop it in the oven and enjoy the kids devouring their new goods. We served our Overnight Toast with turkey bacon, which was a perfect combo of sweet and savory.
- 6 large eggs
- 2 cups milk
- 1/3 cup heavy cream
- 1/3 cup plus 2 tsp sugar
- 1 tsp vanilla extract
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 tsp salt
- One loaf Challah bread, sliced
- Maple Syrup, for serving
Directions:
Dip each slice of Challah bread into mixture, placing back into a “loaf” (see picture) in a 9×13″ glass baking dish. Pour remaining mixture between each slice of bread. I used a baster to thoroughly get between each slice.
Cover with plastic wrap and place in refrigerator overnight (or at a minimum 2.5 hours).
In the a.m.- preheat oven to 375˚. Uncover toast, sprinkle remaining 2 tsp sugar overtop, and cover with aluminum foil. Bake covered for 25 minutes. Uncover and bake for an additional 30 minutes, or until top is golden brown and slightly crunchy, and inside of bread is fluffy (not saturated/moist).
Serve with syrup and enjoy!
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