Make-Ahead French Toast
I love that this recipe is created the night before and just has to be thrown in the oven in the morning (minus a small bit of prep work). Plus, it smells and tastes really good.
Ingredients:
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 tsp. vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1-inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 Tbsp. maple syrup
1 cup chopped pecans
Directions:
In a large bowl, whisk together eggs, milk, cream, and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13-inch baking pan. Refrigerate overnight.
The next morning, preheat oven to 350 degrees. While oven is preheating, in a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread. Bake in preheated oven until golden which is about 40 minutes. Let stand 5 minutes before serving.
Ingredients:
5 eggs, lightly beaten
1 1/2 cups milk
1 cup half-and-half cream
1 tsp. vanilla extract
1/2 (1 pound) loaf French bread, cut diagonally in 1-inch slices
1/2 cup butter, melted
1 cup light brown sugar
2 Tbsp. maple syrup
1 cup chopped pecans
Directions:
In a large bowl, whisk together eggs, milk, cream, and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13-inch baking pan. Refrigerate overnight.
The next morning, preheat oven to 350 degrees. While oven is preheating, in a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread. Bake in preheated oven until golden which is about 40 minutes. Let stand 5 minutes before serving.
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