Overnight French Toast

Hello everyone! Hope you all had a wonderful Christmas! Santa was very good to the Johnmeyer's this year and we had a wonderful day! Breakfast in our house is usually every man for himself. Heath and Jesse get up MUCH earlier than I on the weekends, so they make something when they get up, then I'll make myself an egg whenever I finally arise, though usually, it's almost lunchtime.

Christmas Eve and Christmas Day however were the exception. I wanted to make something special, yet something easy...this fit the bill (as did our Christmas Day breakfast, but I'll share that at a later date). This super simple French Toast is prepared the night before, then tossed into the oven and baked the next morning...SO easy. I've seen recipes like this in the past, but this was my first time making one. I can honestly say I will be making 'night before' recipes for the holidays every year from now on. It's so easy, and there's nothing better than having a great breakfast ready after opening gifts, and all you had to do was bake it!

This recipe calls for 10 slices of bread, but as you can see, I only used 6...I knew 10 slices would be more than we needed. Should you need more, this is a simple recipe to double. I can't believe I've never tried one of these types of recipes before...so glad to have discovered this!

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'Overnight French Toast'

Source: Alaska Mom

Ingredients

1/4 cup (4 tablespoons) butter, melted
3/4 cup packed light brown sugar
10 slices of thick-cut french bread
8 eggs, slightly beaten
1 cup milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/2 cup pecans, measured then chopped
maple syrup and/or powdered sugar for topping (optional)

Directions

1. In a small bowl, combine melted butter and brown sugar. Pour on the bottom of a greased 9×13 baking dish.

2. Arrange slices of bread in the baking dish, overlapping if necessary. Combine eggs, milk, vanilla extract, cinnamon, ginger, and salt in a bowl and pour evenly over bread slices. Sprinkle chopped pecans over bread slices.

3. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.

4. In the morning, take the baking dish out of the refrigerator and let sit on the counter for at least 10 minutes – while you preheat your oven to 350 degrees. Bake for 30-35 minutes. If the top starts browning too quickly, place a piece of aluminum foil loosely over the top of the pan for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked, but don’t dry it out completely.

5. Remove from oven and let cool slightly before serving. Serve with maple syrup and/or powdered sugar, if desired.

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