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Overnight French Toast

Recipe by Jenn Giam Smith

  • Total Time11 hours 30 minutes
  • Yield12 people 1x

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!

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Ingredients

Units Scale
  • 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)

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

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.

Find it online: https://www.jenn-smith.com/overnight-french-toast/