Recipe
Overnight Baked French Toast
Time: At least 6 hours, but no more than 18
Yield: 6 servings
| 57g (½ stick) butter, room temperature 12 French bread slices (about ¾ inches thick) 6 eggs 340g milk |
50g sugar 20g maple syrup 4g vanilla extract 2.5g salt |
Spread butter over the bottom of a heavy, large baking pan with 1-inch-high sides. Arrange bread slices in a pan.
Beat the eggs, milk, sugar, syrup, vanilla and salt to blend in a large bowl.
Pour the mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
The next day, preheat the oven to 400°F. While the oven is preheating, remove the prepared pan from the refrigerator to begin to warm to room temperature. Do not allow it to come to room temperature, due to the eggs.
Remove plastic wrap and bake for 10 minutes.
Alternatively, flip the bread and leave uncovered for 10 minutes. This approach requires more structured bread that can withstand the flipping without tearing. (See Notes if using regular sandwich bread)
Notes
Baking somehow always takes longer than one thinks.
If using regular sandwich bread, instead of flipping, cover with aluminum foil and cook until desired firmness. Flipping will create a major mess with soft bread and the final product will not look pretty—though it will still taste amazing!
Adapted from Bon Appetit, July 1992