Overnight French Toast II Recipe - Allrecipes.com
Overnight French Toast II Recipe
  • READY IN ABOUT hrs

Overnight French Toast II

Recipe by  

"Make this the night before and enjoy brunch with your kids rather than catering to them! Also great for taking places because the syrup is built-in."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
  2. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
  3. The next morning, preheat oven to 350 degrees F (175 degrees C).
  4. Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
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Reviews More Reviews

Most Helpful Positive Review
Feb 24, 2005

This was great! What a wonderful idea. I had some leftover wheat french bread and i sliced it into 1 inch slices. I made it in my stoneware 9x13 baker and it came out really well. One thing i would strongly suggest is to add CINNAMON to the egg mixture....what's french toast without cinnamon?!

 
Most Helpful Critical Review
Oct 03, 2004

A bit too sweet. I had the bread in the fridge for about 10 hours (overnight) and it was too soggy. Next time I'll cut the sugar back and leave in fridge for an hour.

 
Dec 28, 2004

Yhis is excellent and so easy. I made 2 for Christmas morning - one with cinnamon raisin bread, and one with cranberry orange bread, They were both delicious - not a crumb left. This will be a new tradition for holiday brunches!

 
Apr 28, 2003

I've been looking for a good "soak overnight, bake in the morning" French toast recipe. It was very convenient to simply pop it in the oven, and the tops of the slices browned and crisped very nicely. However, the lower half of every slice was a soggy mess. The butter and brown sugar layer at the bottom tasted great, a nice alternative to serving with syrup, but I would cut the amounts by half next time. Also, I'd leave out at least one egg. I substituted maple syrup for the corn syrup for a richer flavor. I didn't care for this recipe that much, but the four guys I live with all gave it rave reviews...go figure! So we'll probably try it again, with a few modifications.

 
Jun 12, 2008

Simple and Fantastic. My husband visited Alaska and told me about the BEST overnight french toast he had and bought me the recipe back from the cook:) The recipe is exactly the same except I invert the pan when it is done cooking onto a serving platter and the syrup/sauce doesn't cause it to harden in the pan and it looks pretty to present dusted with powder sugar and toasted coconut. I have make this about 25 times for company and holidays, a MUST to eat!!! Thanks

 
Nov 27, 2005

I followed the recipe pretty exactly, and it was good, but it does harden fast in the pan. The thickness and stickiness of the caramel sauce made it hard to eat the last few bites (as it cooled a little). This was good, but there are recipes for similar dishes that I enjoy much more on this site.

 
Feb 12, 2004

This tastes great. But, don't let it cool in the pan too long. The bottom will turn rock hard after about and hour or two.

 
Dec 07, 2005

This recipe has been a huge hit, time and time again. Everyone who I have made it for has asked for recipe. The best thing, besides the taste, it's super easy!

 

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Nutrition

  • Calories
  • 723 kcal
  • 36%
  • Carbohydrates
  • 104 g
  • 34%
  • Cholesterol
  • 266 mg
  • 89%
  • Fat
  • 26.5 g
  • 41%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 19.5 g
  • 39%
  • Sodium
  • 947 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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