Overnight French Toast
This easy baked overnight French toast has plenty of time to soak up the cinnamon-egg-milk mixture before it’s topped with walnuts and maple syrup.
Prep Time10 minutes mins
Cook Time40 minutes mins
Chilling Time8 hours hrs
Total Time8 hours hrs 50 minutes mins
Course: Breakfast
Cuisine: American
Servings: 8
- Butter for greasing dish
- 1/2 to 3/4 loaf challah cut into 1/2-inch thick slices
- 2 cups milk
- 4 eggs
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 cup walnuts roughly chopped
- Maple syrup for serving
Butter an 8-inch square baking dish and arrange the bread in snug overlapping rows.
In a medium bowl whisk together the milk, eggs, sugar, cinnamon, vanilla extract and salt. Pour the mixture over the bread. Cover the dish with plastic wrap and place in the refrigerator overnight.
To bake, preheat the oven to 350 degrees F. Remove the baking dish from the refrigerator. Use a spoon to scoop up the unabsorbed liquid and baste the tops of the bread slices. Bake for 30 minutes. Sprinkle the walnuts on top and bake for an additional 10 minutes.
Serve with maple syrup.
Calories: 188kcal | Carbohydrates: 20g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 104mg | Sodium: 308mg | Potassium: 173mg | Fiber: 1g | Sugar: 7g | Vitamin A: 279IU | Vitamin C: 0.1mg | Calcium: 120mg | Iron: 1mg