Saturday, December 26, 2009

Overnight French Toast

And the reviews are in:

"This is the most sinful thing I've ever had, including desserts" - Dad

"This is too good to be breakfast" - Caroline (sister)

"Eggbake is out, this is now IN for Christmas breakfast" - Grandma

This really was amazing!  I used the No-Knead bread (in the previous post) which was the PREFECT density and texture for the french toast and absorbing the custard.  I only used 5 pieces of bread (for 6 people) and my mom was convinced that wouldn't be enough... as soon as she took a bite I soon proved her wrong.  This is so rich and filling that you don't need to eat much to feel satisfied.  If you don't want to make your own bread (which is perfectly understandable), I recommend that you use a sourdough or a nice hefty artisan bread... don't use your sandwich bread for PB&J's.  The french toast does need to cook for 45 minutes, so if you will be making this for a brunch or another event, you will want to accommodate for that and the pre-heating of the oven.

And while the lighting and colors of the photo isn't so great... see that making bokeh?  Thank you new camera lens; an AF NIKKOR 50mm f/1.8 D, thank you grandma!  It's an amazing lens and I the depth of field I can achieve with it is unbelievable!

Overnight French Toast
Adapted from King Arthur Flour

  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 tablespoons maple syrup
  • French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan
  • 1 1/2 cups milk
  • 5 large eggs
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup brown sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  1. Lightly grease a 9" x 13" pan or shallow 2-quart casserole.
  2. To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts.Pour the glaze into the prepared pan, spreading it to the corners.
  3. Lay the slices of bread in the pan, atop the glaze. Use baguettes for smaller servings, a fat loaf of Italian bread for larger servings. 
  4. To make the custard, whisk together the cream, half and half, or milk, eggs or egg substitute, the flavor, and the salt. Pour it over the bread in the pan, pressing the bread down into the custard.
  5. Cover the pan, and refrigerate overnight, or for up to 24 hours.
  6. When you're ready to bake, preheat the oven to 350°F.
  7. Make the topping by stirring together the brown sugar, nutmeg, and cinnamon. Sprinkle it evenly over the bread.
  8. Bake the French toast for 40 to 45 minutes, until it's bubbly and the top is very lightly browned.
  9. Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Serve individual slices of bread, turning it over on the plate so the syrupy bottom is on top.

Before putting the french toast in fridge for the night!


Sook said...

ha ha love your dad's comment on the toasts! Sounds amazing. I definitely want to try it soon!

Lura said...

Just baked my first loaf of Artisan bread, and even though it's not even cool yet, I think the next loaf will be devoted to this recipe!

Anonymous said...

My Advice: place Pecans in the pan after the glaze, THEN add the bread.
The Pecan add a richness to it and adds variety in the textures.

Muy rico.


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