Overnight French toast
The perfect brunch to prep overnight if you're hosting breakfast for the whole family.
Serves: 6 – 8
INGREDIENTS
Cooking spray
1 (1-lb.) loaf raisin challah or regular challah, sliced 1″ thick
8 large eggs
1/2 c. light brown sugar
1 c. heavy cream
1 c. whole milk
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
For topping
2 sticks butter, softened
1 c. light brown sugar
1 c. raw pecans, roughly chopped
1/2 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
1/4 tsp. kosher salt
Fresh fruit and maple syrup, for serving
METHOD
If you have time, let slices air dry at least 2 hours or up to 8.
Coat a 13″- by -9″ baking dish with cooking spray. Arrange slices in a baking dish in 2 overlapping rows.
In a large bowl, whisk eggs and brown sugar until incorporated. Whisk in cream, milk, vanilla, cinnamon, salt, and nutmeg. Using a ladle, evenly spoon the egg mixture over the bread. Tightly cover the baking dish with foil and refrigerate overnight or up to 12 hours.
Toppings
Preheat oven to 350°. In a medium bowl, mash butter, brown sugar, pecans, cinnamon, nutmeg, and salt to a thick paste.
Dollop the butter mixture evenly over the bread. Bake until puffed and golden brown, 30 to 40 minutes.
Serve French toast with fruit and plenty of maple syrup alongside.
Recipe credit: Delish
Keep Updated
Sign up to receive HLN straight to your inbox, for free, twice a week.