Overnight French Toast II Recipe

This was great! What a wonderful idea. I had some leftover wheat french bread and i sliced it into 1 inch slices. I made it in my stoneware 9x13 baker and it came out really well. One thing i would strongly suggest is to add CINNAMON to the egg mixture....what's french toast without cinnamon?!

I cut this recipe in half and used 3 eggs instead of 5 and put it in a glass 9x9 square baking dish. A few more changes I made were adding cinnamon to the egg mixture and replaced regular milk with Almond milk. After I put the sugar mixture in the pan I sliced a banana and gently set a layer of bananas on top of it. I used fresh Italian bread and sliced it about an inch thick (about 5 slices fit in the dish). Baked it on 350 for about 40 minutes. My daughter said it was awesome and I thought so too. It was not mushy and the crust was so chewy and delicious. I will definitely make it again. Oh and we DID use a little maple syrup on top but it did not need much so apparently it wasn't too sweet for us. :)

Super easy to make, EVERYBODY WHO TRIES IT LOVES IT! Really like this recipe. I have tried the similar creme brûlée French toast recipes here. This recipes uses milk versus cream or half and half which I rarely have on hand so it requires a special purchase. The key to the Carmel sauce staying soft is to only cook the sugar, butter and syrup until the ingredients are combined. The longer the mixture cooks the harder it will ultimately become. I combined the egg and milk ingredients in my Vitamix blender. I sprinkled cinnamon on the top of the French toast. I used a large loaf of French bread and cut it into 8 thick pieces. I let it soak overnight, woke up early and put it in the oven for 45 minutes. I lightly covered the pan in the oven with aluminum foil while it baked, then I removed it for 5 more minutes of baking. (I only had 4 eggs on hand and it still turned out great)

This was great! I have made this many times and have finally perfected it. I did only 2/3 cup of milk and 2 extra eggs. I put half the sugar mixture on the bottom. I ripped up the bread into chunks and tossed it in the egg mixture. And then poured the egg and bread mixture onto the sugar in the pan and put the remaining sugar on top. And then lightly tossed the mixture with my hands to mix the sugar in a tad. This is perfect!

I have made this twice and it’s delicious. Today I made it with diced up cinnamon & raisin bagels which were a few days old. What a great way to use bagels that aren’t super fresh anymore! I used 4 bagels and added two more eggs, 1/2 cup more milk, a little more vanilla and added some cinnamon. When it bakes with the diced up bread, the top gets a little crunchy which is yummy and the dense bagels keep this from being too soggy. After I remove the dish from the oven, I immediately flip it upside down onto a platter. Thank you for the great recipe.

I followed the recipe and only made a couple of changes and have suggestions. I used maple syrup instead of corn syrup. I tore the bread into chunks (used a thick deli Italian bread) and left it out overnight. After putting sugar mixture in the bottom of the pan, I layered fresh blueberries on top of it. I added the bread and then poured the egg mixture over top. I highly recommend putting the bread in a separate bowl and pouring the egg mixture over it and then mix it all together before putting over blueberries. Some of the bread didn’t get any egg mixture. I turned the French toast over onto a platter and sprinkled with powdered sugar. Fantastic.

Love how easy and tasteful this was! Just made this and the family gave all 5's. Reading the reviews were helpful too. Here's what I did: Made the original recipe and added 1/2 tsp each of cinnamon & nutmeg with bread slices at 1 1/2" thick. Pre-made overnight as suggested. Cooked covered for 40-50 min. Uncover then cook 15-20 min. Take out and turn bread over. Bake uncovered for at least 10-15 min. until lightly crisp. This will prevent your sogginess. Take out and let sit 5 min. to thicken. Serve with warm butter & syrup. Once the toast starts to cool it will then start to harden, thus the need for knives. Keep toast in a warm oven to prevent hardening. This recipe is great for travel too. Thank you for the great recipe!

Updated review: I used half a few slices of french bread and a few left over slices of cinnamon raison bread. I also split the sugar mixture and used 3/4 of the liquid on the bottom of the pan and the remaining on top so that it was sweeter throughout. This would be really good with a little bourbon added too. Like before I adjusted the eggs and milk to accommodate the smaller portion and baked in a 9x4 bread pan. You must adjust this recipe based on how much bread and the dryness of the bread that you are using. Like others mentioned I cooked mine covered for 30 minutes and then uncovered for 10 to prevent drying. I only had half an old loaf of French bread so I cut the eggs and mink in half and it was delicious.

This is a family favourite for Christmas morning. I have made it with both French toast and Texas toast. If making with Texas toast, both the amount of sauce and the space in a 9 x13 pan works best with 6 slices as they are so much larger than the French toast. I always use maple syrup instead of corn syrup and add about 1 tsp cinnamon to the milk mixture. It really wowed my visitors this morning!

I used Costco cinnamon bread, used maple syrup instead of corn syrup. Reduced sugar to 3/4 cup and used 1 cup of whole milk. I also used another person's advice and flipped the bread after 2 house of refrigeration and then left it in fridge for the rest of the night. Baked at 350 for 45 min It was perfect!!! Thank you for the recipe!!

The only way I’ll be making French toast from now on! I took the advice from others and added cinnamon. I also used 1/2 of the brown sugar mixture at the bottom of the pan and drizzled on top of the bread before adding the egg mixture. I also used only 1/2 the milk it called for so it wouldn’t get soggy like other reviews suggested.

Very greased metal pan; 6 eggs; 1 cup milk +1/2cup half and half; 15 1" slices of French Bread; flipped onto a cookie sheet as soon as it came out, or else it fuses to the pan. Added cinnamon. Perfect!

This recipe blew my mind.

I and my family love this recipe. Quick and tastes great. Didn't change anything.

Just delicious. I made this back in 2010 and finally I found the recipe again.

This is delicious! Made it exactly as recipe states and it’s fantastic. I don’t think it’s “too eggy”- that’s what French toast is to me. And the sweetness is perfect. As the recipe says, no syrup is needed. Thank you for sharing

So delicious that it just replaced our Christmas breakfast tradition of monkey bread!

My second time making this dish. Just like the first time-family of four loved it. Bread was crunchy on top and moist on the bottom and no syrup was needed. Changes: reduced the eggs by one (I don't like "eggy" tasting foods) and added a tablespoon of cinnamon. Next time I think I'll try reducing the brown sugar down to 3/4 c as it is quite sweet. This recipe will be written and passed to family members!

Prepared according to the directions. We enjoyed it, but it was a bit too sweet for me.

Great recipe. Lots of room for tweaking to make it your own. Just made it with apples, cinnamon, and a caramel drizzle on top.