Overnight french toast is a standby at our family’s holiday brunches because it is easy to prepare ahead of time, and is completely delicious. This recipe features beautiful summer peaches (it was originally posted in September 2011), but you can substitute any fresh fruit. I have made this recipe with strawberries and blueberries before to rave reviews.
Easter Morning Favorite: Overnight Baked French Toast
- 1 small loaf challah bread (I prefer homemade, but store-bought is fine too)
- 4 large eggs
- 1 cup milk (any kind -- I used almond Milk)
- 3 tbsp brown sugar
- 2 tbsp honey
- 1 tsp. pure vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1-2 cups of sliced peaches
- 1/2 cup packed brown sugar
- In a large, buttered, glass baking dish (8x8 works well), arrange the bread slices so they are covering the entire bottom of the dish.
- In a medium bowl, whisk together the eggs, milk, 3 tbsp brown sugar, honey, vanilla, cinnamon, nutmeg, and cloves.
- Pour the egg mixture over the bread. Arrange the peach slices on top, and sprinkle the additional 1/2 cup of brown sugar over the top. Cover and refrigerate overnight.
- The next day, bake at 350 for 45-50 minutes, until the top is browned and all the egg mixture is cooked. Serve hot and dig in!
A dollop of real whipped cream on the top is the perfect accompaniment.Pin It This post may contain affiliate links, which help support this site.