Overnight Oven French Toast
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1⁄4 cup butter, melted
- 7 large eggs
- 2 cups milk
- 1⁄3 cup granulated sugar
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons vanilla
- 1 loaf French bread, cut into 1 inch slices
- confectioners' sugar, sprinkle (optional)
directions
- Pour melted butter into bottom of baking sheet to coat.
- Beat next 7 ingredients together well.
- Dip both sides of each bread slice into egg mixture. Pour any remaining mixture over slices. Cover and refrigerate overnight. Can be frozen at this state.
- Uncover and bake in 400 F oven on bottom rack for 25 to 30 minutes.
- Place on rack to cool.
- Dust with icing sugar when warm, if desired.
- NOTE: Commercial eggnog can be substituted for milk for a richer, or more festive, flavour.
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Reviews
-
Here's a great one! I made some big changes because I was baking for about 75 people at a camp breakfast. It came out beautifully, even with my changes (and you will laugh when you see the bread I used). I made this in double-batch pans about 18x26, and baked all four together in a huge commercial oven (so each pan was to serve 16). Changes: OK, here it comes. I used a garbage bag full of not-so-fresh hot dog buns left over from the day before, cut up in cubes. Dunked the cubes in the egg mixture in big handfuls and just tossed them in the pan. I did not soak overnight, only about 1/2 hour standing time before baking and it was fine. Subbed brown sugar for the regular, cut to about 2/3 the amount, then sprinkled a bit of extra brown sugar on top. Baked for about 15 minutes at 350 in the big oven, then covered with foil for another 10 to keep it from getting too brown. Thumbs up all the way around. Will make again for the troops, next time may add some apples and raisins. THANKS for a good one!!!!
RECIPE SUBMITTED BY
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I live in beautiful British Columbia, Canada, (I often refer to it as God's Country) with my husband, Jeff, kids Breagh and Brendan, and our two Standard Poodles; Kazz and Michelle.
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Wondering about my public name? It's a joke between a friend and me ... a twist on J. Lo (singer/actress Jennifer Lopez) - not that I can sing or anything!
I am a nurse by profession but I am currently an at-home Mom. I will be taking my nursing refresher course this winter (January 2008), so I will be combing through the 'Zaar files looking for good make-aheads and crockpot friendly meals.
I don't have a particular favourite cookbook, other than the one I've compiled for myself. I do, however, enjoy looking through cookbooks for inspiration. I've taken many of my favourite recipes and saved them on disc; as I find more good "make agains" I add them to my collection. I have also found many excellent recipes here on 'Zaar. Thank-you, all, for your wonderful contributions!
I enjoy Highland and Irish dancing, learning about new cultures, sewing, gardening, camping and, of course, cooking and baking!
We have hosted young Korean students for the past few years and I have really acquired a taste for Korean cuisine. Most of it is quite spicy-hot, but, like many asian foods, there is a nice balance of other flavours (sweet, sour, salty) happening also. Try it sometime!
As for rating recipes; I follow the 'Zaar guidelines rather than making up my own - it just takes the guesswork out for those reading the reviews.
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