Overnight Baked French Toast Recipe

Name: Overnight Baked French Toast Recipe
Total time: 9 hrs
Ingredients: 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices; 8 eggs; 2 cups milk; 1.5 cups half-and-half cream; 2 teaspoons vanilla extract; 0.25 teaspoon ground cinnamon; 0.75 cup butter; 1.3333333730698 cups brown sugar; 3 tablespoons light corn syrup

This easy baked French toast recipe comes from my sister-in-law and is always a crowd-pleaser! It's perfect for holiday mornings or when you have overnight guests. Feel free to add a sprinkle of pecans on top before baking for extra flavor and crunch.

Total time9 hrs
Prep time15 mins
Cook time45 mins
Yield12

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Servings

Ingredients

1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8 eggs eggs
2 cups milk
1.5 cups half-and-half cream
2 teaspoons vanilla extract
0.25 teaspoon ground cinnamon
0.75 cup butter
1.33 cups brown sugar
3 tablespoons light corn syrup

Instructions

Grease a 9x13 inch baking dish with butter. Arrange bread slices in a single layer on the bottom of the dish.
In a large bowl, whisk together eggs, milk, heavy cream, vanilla extract, and ground cinnamon. Pour the egg mixture evenly over the bread, cover the dish tightly, and refrigerate overnight to allow the bread to soak.
In the morning, preheat your oven to 350 degrees F (175 degrees C). While the oven is heating, melt butter, brown sugar, and corn syrup in a small saucepan over medium heat until the mixture is bubbling and smooth.
Pour the melted butter mixture evenly over the soaked bread and egg mixture.
Bake in the preheated oven for 40 minutes, or until the French toast is golden brown and set.
Serve immediately with your favorite toppings such as fresh berries, maple syrup, whipped cream, or a dusting of powdered sugar. Enjoy!

Nutrition

Calories: 395 kcal
Fat Content: 20 g
Fiber Content: 1 g
Sugar Content: 20 g
Sodium Content: 408 mg
Protein Content: 11 g
Cholesterol Content: 169 mg
Carbohydrate Content: 44 g
Saturated Fat Content: 11 g
Unsaturated Fat Content: 0 g