I recently made an overnight french toast recipe that I found while searching through stacks of recipes. I couldn’t find exactly what I was looking for, so I added a couple ingredients, adjusted some of the measurements of the ingredients I kept, and omitted a few things. I have to admit that I really liked it and it was simple. I will be adding this to my Easter brunch menu this year because of the simplicity, taste and the fact it can feed a lot of people. The secret to this french toast is the delicious challah bread and added butter! I used almond milk because I don’t drink regular milk and oftentimes don’t have regular milk on hand, but you certainly can use regular milk. Full disclosure: this is not a healthy recipe, BUT it’s a fun dish that is suitable for the holidays and should please a crowd!!! Make it your own by adding a layer of your favorite fruit on top like bananas, blueberries or apples.
I actually doubled the recipe, if you would like to do that just double all the ingredients listed below…
1 loaf of challah bread
1 1/2 C almond milk (vanilla flavored)
1/3 C white sugar
1 tsp bourbon vanilla extract
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 C white sugar
1/2 C brown sugar
1/4 C flour
1/2 C butter
1/2 C almond milk
2 tsp vanilla
Tear bread into 1 1/2 inch thick slices and place in a lightly greased 9×13 inch baking dish. In a large bowl, beat eggs with 1 1/2 cup almond milk, 1/3 cup white sugar, and 1 tablespoon bourbon vanilla. Pour egg mixture over bread slices. Sprinkle cinnamon, nutmeg, and 2 tablespoons white sugar over bread and egg mixture. Dot entire dish with butter, cover, and refrigerate overnight.
In the morning: Preheat oven to 350 degrees F (175 degrees C).
Bake toast in preheated oven until golden brown, about 1 hour. Meanwhile, combine 1/2 cup white sugar, flour, and margarine. Stir in brown sugar, 1/2 cup almond milk, and 2 teaspoons vanilla in a small saucepan. Cook until thick. Serve French toast hot with warm sauce.