Saturday, October 4, 2014

Overnight Baked French Toast

Bruce and I went to a brunch for LDS General Conference this morning.  Everyone was asked to bring something to share, and I knew immediately that I wanted to make baked French toast for the occasion.

This dish is super easy (provided you can find sourdough bread, which was amazingly a challenge for me yesterday), and incredibly delicious, doused in some buttermilk syrup...mmmm.... delectable!

Overnight Baked French Toast


1 loaf sourdough bread
8 eggs
2 c. milk
1/2 c. cream
2 Tbs vanilla
3/4 c. sugar


1/2 cup flour
1/2 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup cold butter


Cut the bread into cubes and lay evenly in a greased 13x9 pan.

Whisk eggs, milk, cream, vanilla, and sugar in a medium bowl.  Pour evenly over the bread.

Cover and refrigerate overnight.

Preheat oven to 350.

In a medium bowl, mix flour, brown sugar, cinnamon and salt together.  Using a pastry cutter, cut in the butter until course crumbs form.

Sprinkle topping evenly over the refrigerated mixture.

Bake 1 hour or until golden.


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