Overnight French Toast

Keep Mother’s Day simple with a no-fuss recipe for breakfast or even brunch.

Utah’s favorite cupcake baker, the Sweet Tooth Fairies Megan Faulkner-Brown shares a recipe for overnight French Toast.
French Toast

Using non-stick cooking spray, generously coat a 9 x 13 baking dish.

Tear pieces of bread and arrange in the bottom of the dish—reserving about 2 cups of bread to be used the following morning.

1 ½ lbs bread torn into pieces( Please note you can use any kind of bread–French, sourdough, croissants, hamburger buns, etc)

In a large bowl, beat together eggs, milk, vanilla extract, and cinnamon.

8 eggs

3 ½ cups whole milk

1 TBSP vanilla extract

½ tsp ground cinnamon or nutmeg (whichever taste you prefer)
Pour mixture of bread pieces and toss around to coat all the pieces.

(PLEASE NOTE: at this point, you may add any inclusions you’d like for example: fresh berries, bananas, chocolate chips, sweetened cream cheese chunks, etc)

Cover and refrigerate overnight.

In the morning, preheat oven to 350.

In a saucepan, prepare the following sauce by combining butter, sugars, and corn syrup and heating until bubbling.

1 cup butter

1 1/3 cup brown sugar

1/3 cup granulated sugar

1/3 cup light corn syrup

Use the reserved bread pieces and arrange on top of the bread mixture. Pour syrup over the bread mixture and bake, uncovered for 35-45 minutes—until golden brown. (PLEASE NOTE: you may use any kind of syrup at this step—maple, homemade buttermilk, etc)

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