FRENCH TOAST OVERNIGHT SOAK RECIPES

Name: Overnight French Toast Recipe
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: American,
Ingredients: 5 eggs beaten; 3/4 cup milk; 1 tbsp McCormick® Pure Vanilla Extract; 1/4 tsp baking powder; 1 loaf Italian bread cut into 8 (1-inch thick) slices; 1 package (16 ounces) frozen whole strawberries thawed; 4 ripe bananas sliced; 1 cup granulated sugar; 1 tsp McCormick® Cinnamon Sugar

OVERNIGHT FRENCH TOAST RECIPE | MCCORMICK

Overnight French Toast Recipe | McCormick image

Sweet and fruity, Overnight French Toast makes a delicious addition to your brunch or breakfast table.

Provided by McCormick

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 9

Ingredients

5 eggs beaten
3/4 cup milk
1 tbsp McCormick® Pure Vanilla Extract
1/4 tsp baking powder
1 loaf Italian bread cut into 8 (1-inch thick) slices
1 package (16 ounces) frozen whole strawberries thawed
4 ripe bananas sliced
1 cup granulated sugar
1 tsp McCormick® Cinnamon Sugar

Steps:

Mix eggs, milk, vanilla and baking powder. Pour over bread to soak; turn to coat well. Cover. Refrigerate 4 hours or overnight.
Preheat oven to 450°F. Mix strawberries, bananas and granulated sugar in 13x9-inch baking dish. Top with soaked bread slices. Sprinkle with cinnamon sugar.
Bake 20 to 25 minutes or until golden brown. Let stand 5 minutes before serving.

Nutrition Facts : Calories 333 Calories

EGGNOG OVERNIGHT FRENCH TOAST RECIPE - NYT COOKING

Eggnog Overnight French Toast Recipe - NYT Cooking image

Like a good pitcher of eggnog, this French toast is rich, sweet, boozy and covered in nutmeg. Slicing the bread but keeping the base connected not only makes this an attractive breakfast centerpiece, it also feeds family and friends with little effort since all the servings bake simultaneously. Allowing it to soak in the refrigerator overnight deepens the dish’s flavors. Don’t worry about forcing the bread pieces apart when pouring in the soaking mixture: The loaf will flower naturally as it bakes. This dish is sweet enough to eat without a final drench in maple syrup, but it’s great with a mountain of fresh, tart berries. A little homemade whipped cream wouldn’t hurt either.

Provided by Jerrelle Guy

Total Time 1 hours 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 (16-ounce) day-old, plain country bread loaf (oblong or similarly shaped)
2 large eggs
1 cup granulated sugar
1 cup heavy cream
4 tablespoons unsalted butter, melted
1 tablespoon dark rum, brandy or bourbon
2 teaspoons pure vanilla extract
1/2 teaspoon coarse kosher salt
Freshly grated nutmeg, for dusting
Confectioners’ sugar, for dusting

Steps:

Have a rimmed dish or pan (about 1 inch deep) that fits the bread loaf snugly nearby. Using a serrated knife, slice a very thin layer (about 1/16 inch) off the bottom of the loaf to expose the surface for better batter absorption. Cut the top of the bread in 1 1/2-inch-thick slices, being sure not to cut all the way through and leaving about 1/2 inch of bread at the bottom uncut. Then turn the loaf 90 degrees and cut 1 1/2-inch slices in the other direction to make a grid-like pattern, again, not cutting all the way through. Transfer the cut loaf to the dish.
In a medium bowl, whisk the eggs, sugar, cream, melted butter, rum, vanilla and salt until well combined. Slowly pour the batter into the loaf beginning in the center. Gently peel back all the pieces to drench every crevice and the top of the loaf with the batter. Allow to soak for 30 minutes at room temperature, or cover and refrigerate up to overnight.
Heat the oven to 350 degrees, line a baking sheet with parchment paper and set aside.
Spoon any excess batter that has pooled into the dish back into the loaf and over any dry patches of bread. Carefully transfer the loaf to the lined baking sheet, and bake until the loaf is deeply golden brown on top and the custard has set, about 1 hour. Remove from the oven and dust with the nutmeg and confectioners’ sugar. Serve immediately.

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