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Overnight French Toast

Overnight French Toast
12 votes, 3.83 avg. rating (76% score)
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Total Time: 25

Yield: 8 to 10 servings

This dish for overnight French toast, which resembles a light bread pudding, must be baked in a water bath to allow the custard to set.

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  • 1 loaf cinnamon bread or cinnamon-raisin bread (1-1/2-2 pounds), preferably unsliced
  • 4 tablespoons softened butter
  • 12 large eggs
  • 3 cups milk
  • 1/3 cup granulated sugar
  • 2 tablespoons vanilla extract
  • 3 tablespoons bourbon (optional)
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon table salt
  • Maple syrup


Butter bottom and sides of a 9x13-inch glass baking dish. Cut loaf into 1-inch slices. Butter one side of each slice, cut slices once on the diagonal, and arrange slices butter side up, slightly overlapping.

In a large mixing bowl, whisk together eggs, milk, sugar, vanilla, bourbon (optional), nutmeg, cardamom, and salt. Pour custard over bread. Cover with plastic wrap and chill in refrigerator overnight.

Remove pan from refrigerator and let it come to room temperature, about 30 minutes. Bring a kettle of water to boil over high heat.

Preheat oven to 325°. Set the baking pan into a roasting pan large enough to hold it and pour in enough boiling water to come halfway up the sides. Bake, uncovered, 50-60 minutes, until custard has set and toast is lightly browned. Serve warm with maple syrup.

Updated Tuesday, December 17th, 2002

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3 Responses to Overnight French Toast

  1. Anonymous May 28, 2003 at 8:01 pm #

    In fact I have just finished preparing it to bring to a gathering of friends tomorrow morning!

  2. Carol Kelly September 26, 2003 at 8:40 am #

    This recipe appeared in YANKEE just in time for me to make it for a brunch I was attending last spring. The 8 women in attendance LOVED it and asked for the recipe. Since then I have made it at least 3 more times, and it has become a “must” whenever the kids and grandkids visit! TIP: I have added berries, thinly sliced apples, or coarsely chopped peaches between the bread slices before pouring on the custard. I sometimes also use coriander instead of cardamom. And DO always use maple syrup

  3. Carol Kelly September 26, 2003 at 8:47 am #

    Forgot to mention in my review that I omit the sugar (the bread has enough for my taste) and substitute half to all vanilla soy milk for the regular milk.

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