Overnight Baked French Toast
You can serve with syrup, but we made a quick glaze with powdered sugar and milk. Delish!
You can bake it for less time if you like it softer, but I love how the top gets crispy when it's baked for an hour. The underneath part is still somewhat soft. One hour in my 350-oven was just right.
If you don't have brown sugar, mix 1/2 Tbsp. molasses with 1/2 cup sugar until well blended.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 cups milk
- 8 eggs
- 1/2 cup heavy cream
- topping:
- 1 tsp. cinnamon
- 3/4 cup sugar
- 2 tablespoon vanilla
- 1 loaf sourdough bread
- 1 stick cold butter cut into pieces (1/4 lb.)
- Carbohydrate 387.978291752697 g
- Cholesterol 411.665000144443 mg
- Fat 143.671453375375 g
- Fiber 9.79251692597514 g
- Protein 89.4081850225267 g
- Saturated Fat 87.5717833584903 g
- Serving Size 1 1 serving (2221g)
- Sodium 46400.2154548502 mg
- Sugar 378.185774826722 g
- Trans Fat 10.5882013365869 g
- Calories 3223 calories
Grease a 9x13 pan with butter. Tear bread into bite-size chunks and place evenly in the pan. Mix together the eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours). In a medium bowl mix together the flour, brown sugar, cinnamon, and salt. Cut in the butter with a pastry blender until it all looks nice and crumbly (like small pebbles, according to P-Dub). Place in a ziploc bag and put in fridge. When ready to bake, take pan and bag out of fridge. Remove wrap and evenly sprinkle the crumb mixture over the top. Bake for 1 hour at 350 degrees (or 45 minutes if you like it more soft and pudding-like).
