For Easter this year, I was receiving for brunch. I don’t know about you but “Brunch” is music to my ears as it is usually comprised of a wide variety of foods and celebration of sweet and salty flavours. I made this delicious French Toast, assorted cheeses, my mom’s parmesan deviled eggs, and a roast leg of lamb & a mille crepe cake for dessert. Even with all those great options on hand, this super-easy overnight French toast was by far the favorite.
The cinnamon and nutmeg scented baguette was soft and sweet on the inside and crispy on top; the maple glaze was sweet and buttery . Heaven!
You can easily prep this the night before in only 10 min. Then just pop it in the oven right before serving. So easy!
- 3 French baguettes, ends trimmed and cut into 1/2-inch slices (if purchasing the wider Parisienne baguettes from say, Première Moisson, get only two)
- 1 1/2 cups milk
- 3 large eggs
- 1 tablespoon vanilla bean paste or 1 tablespoon of pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons confectioners’ sugar (optional)
- 1/4 cup unsalted butter
- 1/4 cup brown sugar, packed
- 2 tablespoons maple syrup, or more, to taste
- Lightly coat a 9×13 baking dish with nonstick spray. Place bread slices evenly into the baking dish.
- In a large glass measuring cup or another bowl, whisk together milk, eggs, vanilla bean paste, cinnamon and nutmeg. Pour mixture evenly over the bread slices. Cover and place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees F. Place the bread mixture, uncovered, into the oven and bake for 30-35 minutes, or until golden brown.
- Melt butter in a small saucepan or skillet over medium heat. Stir in brown sugar and maple syrup until well combined and slightly thickened, about 2 minutes.
- Pour mixture evenly over the bread slices.
- Serve immediately, sprinkled with confectioners’ sugar, if desired.
- Serve with maple syrup
Recipe found on: http://damndelicious.net/2015/01/12/easiest-overnight-french-toast-bake/