Try this Overnight French Toast recipe, or contribute your own.
- 1 tablespoon vanilla extract
- pinch of salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup melted butter
- 1 cup chopped nuts
- 1/4 teaspoon cinnamon
- 8 large eggs
- 2 cups half and half
- 1 cup light brown sugar
- 1 stick unsalted butter
- 3/4 cup firmly packed brown sugar
- 1 loaf challah or french bread crusts removed and sliced about 1 1/2 inches thick
- 1/2 teaspoon freshly grated nutmeg
- 1 teaspoon grand marnier
- 1 cup all-purpose flour (if not using nuts add additional 1/2 cup flour)
- Carbohydrate 46.0188687724162 g
- Cholesterol 447.359000030277 mg
- Fat 53.931086259412 g
- Fiber 1.38167749576569 g
- Protein 17.0525145024464 g
- Saturated Fat 27.9253378558576 g
- Serving Size 1 1 Serving (267g)
- Sodium 343.307773372402 mg
- Sugar 44.6371912766506 g
- Trans Fat 4.206464650487 g
- Calories 722 calories
Step-by-step
- Combine ¼ cup melted butter and ¾ cup brown sugar in a 9x13 baking dish and spread evenly over the bottom of the dish.
- Lay bread slices over the brown sugar.
- Whisk together eggs, half and half, vanilla, cinnamon, ginger, nutmeg, Grand Marnier, and salt until well blended.
- Pour egg mixture over the bread slices, covering each piece of bread with liquid.
- Cover and refrigerate overnight or for several hours.
- Remove from refrigerator at least half an hour before baking.
- Preheat oven to 350.
- In a large mixing bowl, stir together flour, brown sugar, cinnamon, nutmeg, and salt until well mixed.
- Using your fingers, work the butter in until the mixture resembles large crumbs.
- If using nuts, stir in the pecans and mix well.
- Do not over mix or your topping will turn mushy.
- Sprinkle all of the topping evenly over the casserole prior to baking.
- Bake casserole until set and top is nicely browned, about 45 minutes. Remove and let cool slightly before serving.
Using sandwich bread instead of dense challah yields a soggy, disintegrating casserole that fails to hold the rich custard. Stale, thick-cut loaves are non-negotiable because dried crumb absorbs liquid like a sponge without dissolving into mush.
- Rest the assembled dish in the refrigerator for at least eight hours so the dairy fully penetrates the starch matrix.
- Bring the baking dish to room temperature for 30 minutes before placing it into a 350-degree oven to prevent uneven internal cooking.
- Work cold butter into the flour and sugar mixture using your fingertips until coarse crumbs form, ensuring the topping bakes into a crisp crust rather than a heavy paste.
- Bake until the center reaches a set consistency and the internal temperature hits 160 degrees Fahrenheit.
Leftovers can be refrigerated for up to three days and reheated in a 325-degree oven to restore the exterior crunch. Individual portions also freeze well when wrapped tightly in foil for up to one month.
