Thursday, June 24, 2010

Overnight French Toast

I didn't measure, but I added some cinnamon and nutmeg to the egg mixture to give a little more flavor.

From Homemade By Holman, Originally from Bon Appetit


2 T butter, softened
12 - 3/4" thick slices of bread (I used French bread)
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 T maple syrup
1 tsp vanilla extract
1/2 tsp salt

1/4 - 1/2 cup powdered sugar
1 - 1 1/2 cups maple syrup


Spread softened butter in a thick coating over a large rimmed (about 1" sides) heavy baking sheet. In a large mixing bowl, whisk together eggs and sugar, add maple syrup, vanilla extract, and salt and whisk together. Add milk and continue whisking until well combined. Lay out bread slices on baking sheet. Pour milk mixture over the bread. Turn each slice, coating both sides. Cover the baking sheet with plastic wrap and refrigerate overnight.

The next morning, preheat oven to 400 degrees. Bake French toast for approximately 10 minutes and then flip each slice of bread. Bake another 5-10 minutes, flipping again if necessary until both sides are golden brown and crisped.

Sprinkle with powdered sugar and serve with warmed maple syrup and other toppings as desired.

One year ago: Chessy Tomato and Roasted Red Pepper Rice

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