Skip to main content

OVERNIGHT FRENCH TOAST RECIPE



INGREDIENTS
FRENCH TOAST:
  • 1 loaf day old french bread (sour dough or challah work great too, about 10 cups)
  • 2 cups whole milk
  • 7 large eggs
  • 3/4 cup brown sugar
  • 3/4 teaspoon cinnamon
  • Pinch of salt

TOPPING:
  • 1/2 cup salted butter (cubed)
  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1 cup berries (I used frozen)

INSTRUCTIONS
  • Grease a 9�13? casserole dish and set aside.
  • Cut the french bread loaf into cubes and layer evenly in the pan. You should have about 2 layers. Beat the milk, eggs, brown sugar, cinnamon and salt in a medium size bowl. Then pour evenly over the bread, making sure it covers each piece. Cover with foil and refrigerate over night, or at least 3 hours.
  • In a medium size bowl, mix together the butter, flour and brown sugar with a pastry cutter or two knives. Use your hands if needed to make crumbs. Cover and refrigerate.
  • When ready to bake, preheat oven to 350�F. Add the crumb topping on top of the bread and then evenly disperse the berries on top. Bake uncovered for 50-60 minutes, or until the top is lightly browned and the center is cooked through.
  • Enjoy by itself or topped with syrup.


Base Recipe adapted from this SITE

Comments

Post a Comment

Popular posts from this blog

Glazed Lemon Blueberry Muffins

Ingredients For the Muffins 2 cups all-purpose flour � cup sugar � teaspoon sea salt 3 teaspoons baking powder � cup coconut oil 1 cup milk I used 2 percent 1 egg 2 1/2 teaspoons lemon juice 1 tablespoon lemon zest 6 oz fresh blueberries washed and any stems removed For the Glaze 1/4 cup powdered sugar 2 tablespoons fresh lemon juice Instructions Preheat oven to 400. In a large mixing bowl, mix the flour, sugar, sea salt and baking powder, and set aside. In a small mixing bowl, beat the egg slightly, and stir in the coconut oil, milk and lemon zest. Stir in the lemon juice Pour the liquid mixture into the flour mixture, and mix with a hand mixer until batter is smooth Stir in the blueberries Pour batter into lined muffin cups, and bake for 15 to 18 minutes or until toothpick inserted into center of muffins comes out clean Remove from oven, and set aside In a small...
Post a Comment
Read more

Peanut Butter Pretzels

Ingredients 1 12- oz bag white chocolate chips 1/3 cup creamy peanut butter 2-3 cups mini pretzels 1/4 cup semi-sweet chocolate chips for drizzling OR 2 TBSP chocolate jimmies for sprinkling Instructions Line a cookie sheet with parchment paper. Set aside. Place white chocolate chips in a glass or ceramic bowl and microwave for 1 minute. Add 1/3 cup peanut butter to the bowl and microwave for an additional 30 seconds. Stir until smooth. Drop 1 mini pretzel at a time into peanut butter mixture. Turn to coat. You can dip using a fork, but I prefer using a Wilton Dipping Tool. Makes it even easier! Tap fork on the side of the bowl to help excess drip off. Transfer coated pretzel to parchment lined pan. Repeat process with remaining pretzels. Let cool on pan until set. Place semi-sweet chocolate chips in a sandwich sized bag. Microwave for 1 minute. Cut a corner of the bag and drizzle melted chocolate on pretzels. Let cool to set.(...
Post a Comment
Read more

Hot Chocolate Cookies

Ingredients 1 cup butter softened 1 cup sugar 2/3 cup brown sugar 2 eggs 1 teaspoon vanilla 3 1/4 cups flour 4 packages or 3/4 cups hot cocoa mix - NOT SUGAR FREE VERSIONS 1 teaspoon salt 1 teaspoon baking soda 2 teaspoon baking powder 1 cup chocolate chips 1 cup Mallow Bits mini marshmallows do not work the same and can be a bit of a sticky mess Instructions Beat butter and sugars in large bowl with standing mixer until light and fluffy. Add eggs and vanilla; mix well. In a separate bowl combine dry ingredients. Gradually beat dry ingredients into butter mixture until blended. Stir in chocolate chips and Mallow Bits*. Cover and chill for 30 minutes. When ready to bake, preheat oven to 350 degrees. Drop 2 tablespoons dough, 2 inches apart, onto baking sheets lined with silicone baking mats or parchment paper. Bake 9 to 11 minutes or until edges are lightly browned...
Post a Comment
Read more