Overnight French Toast
Bread Recipes
Yield: 8 to 10 servings
This baked French toast dish, which resembles a light bread pudding, must be baked in a water bath to allow the custard to set.
- 1 loaf cinnamon bread or cinnamon-raisin bread, 1-1/2 to 2 pounds, preferably unsliced
- 4 tablespoons softened butter
- 12 eggs
- 3 cups milk
- 1/3 cup sugar
- 2 tablespoons vanilla extract
- 3 tablespoons bourbon (optional)
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- Boiling water
- Maple syrup
Butter bottom and sides of a large glass baking dish. Cut loaf into 8 to 10 one-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.
Preheat oven to 325 F. Set a roasting pan large enough to hold the baking dish on the center oven rack, and pour one inch of boiling water into pan. Place baking dish in pan and bake, uncovered, 50 to 60 minutes, until custard has set and toast is lightly browned. Serve warm with maple syrup.
Reviews by Readers
In fact I have just finished preparing it to bring to a gathering of friends tomorrow morning! – Reviewed by Christine Leibowitz
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—it is worth it! – Anonymous Review
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. – Anonymous Review
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