Recipe by BOBSROAD
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
packed brown sugar
1 (1 pound) loaf
French bread, sliced
1 1/2 cups
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?!
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.
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!
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.
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
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Overnight French Toast II
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 238
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Make this delicious brunch dish for a holiday, or any special occasion.
Chef John reveals the three tricks to making perfect French toast.
See how to make crave-worthy French toast with a sweet caramel sauce.