Who doesn’t like to indulge in a decadent breakfast every once in a while? You know, the kind that makes you feel like you might benefit from a post-breakfast nap? ;-) The only thing I don’t love about delicious homemade breakfasts is starting out my day by making a mess of my kitchen!
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And that’s what makes the breakfast I’ll be sharing with you today so special! This delicious french toast is meant to be prepared the night before and refrigerated overnight. In the morning when it’s time for breakfast, all you have to do is bake it off! You and your family will be digging into stacks of deliciously gooey french toast in no time, with NO MESS to clean up afterwards! (Dreams really do come true!)
This overnight french toast would make the perfect breakfast for any special occasion, including holidays! Just imagine being able to sit down and enjoy breakfast with your family on Christmas morning, rather than being stuck in the kitchen. Who could ask for a better gift than that? :-)
Related: The Perfect Breakfast Casserole For Christmas Morning
Overnight French Toast
Adapted from Kneaders
Ingredients:
- 1 loaf cinnamon bread*
- 8 large eggs
- 3 cups milk
- 1 Tbsp brown sugar
- 3/4 tsp salt
- 1 Tbsp vanilla extract
- 2 Tbsp butter, divided
*Note: The original recipe calls for Kneader’s Chunky Cinnamon bread, but feel free to use any loaf of cinnamon bread you can find. Great Harvest’s Cinnamon Chip bread would work well here!
Directions:
Use 1 tablespoon of butter to grease a 9×13” baking dish. If your cinnamon bread isn’t already sliced, cut it into 8 thick slices.
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Line the bottom of the baking dish with the 6 middle slices of your cinnamon loaf. Cut the end slices into smaller pieces and use them to fill in any gaps. (If your cinnamon bread came pre-sliced into thinner slices, just double up or add another layer as needed.)
In a mixing bowl, whisk together the eggs, milk, brown sugar, salt, and vanilla. Pour the mixture over the bread in your baking dish.
Cover the dish with plastic wrap or tin foil, and refrigerate overnight (or at least 4 hours.) Just before baking, cut the remaining 1 tablespoon of butter into small pieces. Sprinkle the butter pieces over the top of the soaked bread, then bake uncovered at 350°F for 40-45 minutes.
Enjoy warm with your favorite french toast toppings! Whether you’re into whipped cream, caramel syrup, or classic maple syrup, you can’t really go wrong! :-)
Do you have a favorite breakfast for special occasions?
Overnight French Toast
Imagine being able to sit down and enjoy breakfast with your family on Christmas morning, rather than being stuck in the kitchen. This overnight french toast would make the perfect breakfast for any special occasion, including holidays!
Ingredients:
- 1 loaf cinnamon bread*
- 8 large eggs
- 3 cups milk
- 1 Tbsp brown sugar
- 3/4 tsp salt
- 1 Tbsp vanilla extract
- 2 Tbsp butter divided
Instructions:
Use 1 tablespoon of butter to grease a 9×13” baking dish. If your cinnamon bread isn’t already sliced, cut it into 8 thick slices.
Line the bottom of the baking dish with the 6 middle slices of your cinnamon loaf. Cut the end slices into smaller pieces and use them to fill in any gaps. (If your cinnamon bread came pre-sliced into thinner slices, just double up or add another layer as needed.)
In a mixing bowl, whisk together the eggs, milk, brown sugar, salt, and vanilla. Pour the mixture over the bread in your baking dish.
Cover the dish with plastic wrap or tin foil, and refrigerate overnight (or at least 4 hours.) Just before baking, cut the remaining 1 tablespoon of butter into small pieces. Sprinkle the butter pieces over the top of the soaked bread, then bake uncovered at 350°F for 40-45 minutes.
Enjoy warm with your favorite french toast toppings! Whether you’re into whipped cream, caramel syrup, or classic maple syrup, you can’t really go wrong! :-)
Recipe Notes:
*The original recipe calls for Kneader’s Chunky Cinnamon bread, but feel free to use any loaf of cinnamon bread you can find. Great Harvest’s Cinnamon Chip bread would work well here!
This recipe did not work so well for me. I used thin bread so I did double the bread, and I actually used one less egg (7). Everything else was according to the recipe. When I put it all together I felt there was a lot of liquid. Next morning there was still a lot of liquid. I should of tried to pour some off because I ended up with at least a 1/2 inch of cooked egg on the bottom. Yuck! I scraped it off and threw the french toast pieces in a skillet and browned them on the… Read more »
Jillie, how can you show us the photo without telling us what you are pouring over the plate?! is that caramel syrup?
Yes! It’s a caramel syrup from Kneader’s :-)
This is one of those foods everyone has a favourite way of making. I prefer a savoury recipe…eggs, cream and butter for frying, and only use premium sourdough slices. In the frypan.
I think it’s ‘French’ because they’re famous for finding a delicious use for every last scrap … even stale bread. I’ve made a recipe I like, because you put brown sugar and butter in the bottom of the 9×13 pan, then double layer of regular bread, pour milk, eggs, vanilla, etc. over top and bake in morning. Turn it over to serve, and it already has it’s delicious syrup. Cinammon between the bread layers would eliminate the need for a special loaf. (I wonder if ‘dotting’ the top with butter – ala Patt’s frozen butter trick and running under broiler… Read more »
This looks tasty but it’s not really French toast — it’s bread pudding.
Funniest thing being we don’t really eat toasts like this in France (I mean toast aren’t a thing), but I see many “French food” that we don’t eat or didn’t invent in American recipes. I love that ^^
Anyway I do plan on trying your recipe during the weekend! Sounds like the perfect sunday treat. Thanks for the amazing recipe
I keep a stick of butter in the freezer, then just grate it over the top of dishes that need to be dotted with butter.
Great idea
Looks terrific, I do find that the American version of French Toast beats the English version hands down, so that one is going straight into my recipe book! that’s been a couple of good ones from you this week alone!
That looks yummy. We don’t have a Kneaders near us. We have a similar chain close by. I think my mom might like this. It may be an option for this next week. My brother and family are coming .I showed her the mashed potatoes one , she and my Dad have definite ideas on how to fix certain foods.
We don’t have kneaders or other company mentioned. We do have a Panera bread which carries a similar version. I live in the Midwest.
Panera is definitely comparable!
Mmmmmm that looks delicious! I go to my daughter’s for Christmas, I might just make it up and take it with me! That’ll save my son in law his breakfast duties! Rather different, but still wonderful, my mum used to make something called cheese dreams, which were cheese sandwiches, dipped in egg and milk and then fried, they’re absolutely delicious! I’m thinking that they might be wonderful,made in the same manner, for a savoury breakfast casserole, with whatever else you might like to add to it. I’m rating your dish without even trying it
Hello, I live far from your country and I am fond of you share with us. Thank you very much.
I am also rating your dish without trying it.