Overnight French Toast

Today I’m sharing with you my overnight French toast recipe. Anytime I can make something ahead of time, wake up in the morning and have it cook while I’m getting ready is great especially because I have a family that likes to eat a big breakfast daily. Sure we have cereal every so often, but to be honest… we usually have breakfast with some fruit, protein (eggs or meat), and “bread” (pancakes, waffles, toast, etc). Thankfully… we are very active outside.

MY LATEST FOOD VIDEO

A LITTLE HISTORY

I love learning about all kinds of things, and I recently discovered some fascinating information about French Toast that I thought I’d share with you (and I’m a little bit of a nerd).

The earliest known reference to “French toast” is in a collection of Latin recipes dating to the 4th or 5th century. It is described as simply “another sweet dish”, and instructs to “Break [slice] fine white bread, crust removed, into rather large pieces which soak in milk [and beaten eggs] fry in oil, cover with honey and serve.

There is a French version, known as pain perdu (lost bread). Although it is known as a French variation, it’s shown in fifteenth-century English recipes, this is the version that was brought to America.

this post

This overnight French toast is very similar to bread pudding. It’s a crowd-pleaser EVERY TIME I make it. I had to start doubling my batches in order to have enough for everyone when we have group brunches. The preparation for the liquid is very close to a custard. Ultimately, you end up with a crisp exterior and a soft smooth middle.

You really don’t even need syrup, in my opinion. Seriously, this is pretty sweet. I personally like to add some freshly made whipped cream and fresh fruit. However, if you’re like my kids, add a little maple syrup because… “Well, why not?”

OVERNIGHT FRENCH TOAST DETAILS

ABOUT THE INGREDIENTS

• Brioche Bread: If you’re looking for the perfect texture and flavor for your French toast, brioche is definitely worth a try. While you could bake it from scratch, I personally recommend picking some up from a bakery – un-sliced is best, but don’t worry if it’s sliced already, just double up on the slices if they’re too thin.
• Almond Extract: I like its slightly nutty flavor, but if you can’t have almonds, see the substitutes for other options.
• eggs: This is a custard, and a custard needs eggs.
• sweetened condensed milk: this adds a nice thickness, and sweetness to it.
• whole milk: again, this is for the custard to add a nice smoothness to it.
• brown sugar: I love the depth that the molasses in the brown sugar adds.
• ground cloves & cinnamon: this adds that extra that I think should always be in French toast.

MAKING THE FRENCH TOAST

STEP ONE: MAKE THE CUSTARD

In a small saucepan whisk together the sweetened condensed milk, whole milk, vanilla extract, almond extract (optional), brown sugar, cinnamon, cloves, and salt on medium heat. Let it heat to almost a boil (do not let it actually boil) and whisk every so often while it is heating up.

While the milk mixture heats, whisk briskly the eggs and white sugar together until completely combined, light in color, and slightly frothy (about 4 minutes or so) in a separate bowl.

Now, this is important: Once the milk mixture is warm, you must take remove it from the heat, take ONE cup of the milk and VERY slowly add it to the egg mixture, constantly whisking until all the milk has been added. you are tempering the eggs so you don’t end up with scrambled eggs in your french toast. Once you have done that, just take the pot, and slowly add the rest of the milk mixture until completely combined.

STEP TWO: PUT EVERYTHING TOGETHER

In a 9X13 pan spray with non-stick cooking spray. Pour a small amount of the egg mixture (about 1/4 of the mixture) at the bottom of the pan. Add the 6 slices of bread and pour the remaining mixture all over the bread, and let sit overnight.

STEP THREE: BAKING THE FRENCH TOAST

Preheat the oven to 375 °F

Bake for 45 min, until nice and golden brown and there is no liquid present. Take the french toast out and let sit for about 5 minutes.

STEP FOUR: ENJOY!!!

Serve with powdered sugar, whipped cream, and fruit, or whatever else you enjoy on your French toast.

Overnight French Toast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pin Recipe

Save Recipe Recipe Saved

My version of French toast is more of a bread pudding consistency. Meant for you to make the night before and bake in the morning Making it perfect for those days you want to just wake up/get home and slip it in the oven. This recipe will take your brunch to the next level and will wow everyone!

• Total Time: 11 hours 30 minutes
• Yield: 12 people 1x

Ingredients

Units USM Scale 1x2x3x

• 6 eggs
• 1/4 cup cane sugar
• 1 [14 oz. can] sweetened condensed milk (See Notes 3 for Substitutions)
• 14 oz whole milk [basically refill the can with milk] (See Notes 4 for Substitutions)
• 1 tablespoon vanilla extract (See Notes 1 for Substitutions)
• 1 tsp. almond extract (See Notes 1 for Substitutions)
• 1/4 cup brown sugar (See Notes 4 for Substitutions)
• 1 tsp. ground cinnamon (See Notes 5 for Substitutions)
• 1/2 tsp ground cloves (See Notes 5 for Substitutions)pinch of sea salt
• 1 loaf Brioche Bread [sliced into 6 thick pieces] (See Notes 2 for Substitutions)

Toppings – All Optional

• powdered sugar
• fruit/berries
• maple syrup
• toasted nuts (pecans, walnuts, etc)
• whipped cream (store-bought or homemade)

Cook Mode This prevents your screen from going dark/locking

Instructions

1. In a small saucepan whisk together the sweetened condensed milk, whole milk, vanilla extract, almond extract (optional), brown sugar, cinnamon, cloves, and salt on medium heat. Let it heat to almost a boil (do not let it actually boil) and whisk every so often while it is heating up.
2. While the milk mixture heats, whisk briskly the eggs and white sugar together until completely combined, light in color, and slightly frothy (about 4 minutes or so) in a separate bowl.
3. Now, this is important: Once the milk mixture is warm, you must take remove it from the heat, take ONE cup of the milk and VERY slowly add it to the egg mixture, constantly whisking until all the milk has been added. you are tempering the eggs so you don’t end up with scrambled eggs in your french toast. Once you have done that, just take the pot, and slowly add the rest of the milk mixture until completely combined.
4. In a 9X13 baking dish spray with non-stick cooking spray. Pour a small amount of the egg mixture (about 1/4 of the mixture) at the bottom of the pan. Add the 6 slices of bread and pour the remaining mixture all over the bread.
5. Let sit overnight.
6. Preheat the oven to 375 °F
7. Bake for 45 min, until nice and golden brown and there is no liquid present.
8. Let sit for about 5 min
9. Serve with powdered sugar, whipped cream, and fruit, or whatever else you enjoy on your French toast.

Equipment

All-Clad D3 3-Ply Stainless, 3.5-Quart Sauce Pan with Lid

Buy Now →

Mora Ceramics Large Mixing Bowls Set of 2 – 5.5 & 3.6 Qt (white)

Buy Now →

Mora Ceramics: Baking Pan Set of 2: 7×11 inch & Loaf Pan (Vanilla White)

Buy Now →

Notes

1. 1 to 1 ratio almond extract to vanilla extract, pandan flavoring, or other flavor of choice.
2. Texas toast, or even regular bread.
3. 1 to 1 ratio sweetened condensed milk to heavy whipping cream can be used. 
4. 1 to 1 ratio brown sugar to cane sugar can be used.
5. 1 to 1 ration Chinese five spice or just cinnamon 
6. For the whole milk, use any of the following ratios:
   • ½ cup + 2 Tablespoons skim milk + ¼ cup + 2 Tablespoons half and half
   • ⅔ cup 1% (low fat) milk + ⅓ cup half and half
   • ¾ cup 2% milk + ¼ cup half and half
   • ¾ cup + 2 Tablespoons skim milk + 1⁄8 cup heavy cream
   • If you’re looking to cut back on the fat a little, you can replace it with lower-fat milk. Just note that the consistency may not be the same.

• Author: Jenn Giam Smith
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Category: Breakfast, brunch
• Cuisine: American

©Photo, Prop Styling, and Food Styling by Jenn Smith owner of Jenn Giam Smith; Jenn Smith, LLC

DID YOU MAKE THIS OVERNIGHT FRENCH TOAST?

Post a photo to Instagram and tag

@jenngiamsmith

MAKE MID-WEEK A LITTLE EASIER

Sign up below, and I’ll send you a FREE E-BOOK featuring six of my all-time favorite mid-week recipes!