Skip to main content

Overnight French Toast...


As I’m cooking and eating dinner, I’m on to “what do you want for breakfast?” 

I never thought I would, but I’ve turned into my mother ~~~ It’s always about the next meal…

And for me, the next meal is the best meal, my favorite meal:  BREAKFAST!




It makes me happy when there’s a “crowd” around for breakfast; I like to cook a big one for everyone.  And for these breakfasts, I sometimes lean towards serving a casserole dish like this one.

This recipe is put together the night before, and then popped in the oven the next morning. It’s a sweet treat for breakfast that pleases everyone with its good flavors and its bit of crunchiness.




Top it with whatever floats your boat ~ fresh fruit, confectioner’s sugar, or whipped cream; I myself, like it with a pat of butter and maple syrup. 

With a side of crisp bacon, it’s heavenly!  And, maybe a fried egg---over easy, whole-wheat toast, hash browns, a couple of sausage patties, a bear claw, some melon, or berries, and my home-made cherry jam… 

Are you hungry yet???


Overnight French Toast

Ingredients:

12 (3/4-inch) slices Tuscan or French bread
5 eggs
1¼ cups milk
¼ cup half and half
2 tablespoons sugar
2 tablespoons maple syrup
½ teaspoon cinnamon
2 teaspoons vanilla
¼ teaspoon salt

 Method:

Arrange bread in a 9-by-13-inch baking dish that has been coated with cooking spray.
Do not crowd bread.
In a large bowl, beat remaining ingredients.
Pour over bread.
Cover and refrigerate overnight.

In the morning:
Preheat oven to 400 degrees.
Turn bread slices over to make sure they are coated well with egg mixture.
Bake for 15 minutes.
Turn over and bake for another 15-20 minutes until golden brown.
if not brown enough, broil for a minute, if you desire.
Serve with maple syrup, confectioner’s sugar or fresh fruit.
Serves 6

Tell me ~~~ have you turned into your mother?


Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 






Comments

  1. OH MAN, want! Breakfast is my favorite too. I love something like this.

    ReplyDelete
  2. That would be my father. He always accused us of thinking about the next meal!! We have an overnight French toast recipe that we love making for a crowd. Your's looks delicious.

    Best,
    Bonnie

    ReplyDelete
  3. Que estupenda receta, me gusta.

    Saludos

    ReplyDelete
  4. Jennifer, woo hoo, for breakfast!

    Bonnie, here's to your father! Now I want to know your recipe.

    jose manuel, me gusta tambien!

    ReplyDelete
  5. Well, I know I haven't turned into YOUR mother. LOL This recipe makes me think of a variation that I'll email you about.

    ReplyDelete
  6. Stephen, thank goodness! I'll check it out!

    ReplyDelete
  7. I am also always thinking of the next meal, not sure if it is a good or bad habit! I will surely try this out it sounds amazing. Thanks Diane

    ReplyDelete
  8. Diane, thanks! Glad I'm not the only one!

    ReplyDelete
  9. Yes! I am hungry... and that is heavenly!

    ReplyDelete
  10. oh..goodness..can we have a sleepover?
    there is nothing i'd love more than to have someone make this for me..along with bacon,melon.............!!!!!

    ReplyDelete
  11. oh,ps..i'm close to being my mom in that i say things she said..but i will never the woman she was..she is my hero!!!!

    ReplyDelete
  12. oh,goodness...and your jam...and hash browns!!
    oh..you really need to do a sleepover!!!!

    ReplyDelete
  13. I am on my way to your house, what time is breakfast? I only make big breakfasts when we have company. With just my husband and I at home, it is easier to make eggs and bacon. But the next time I have visitors over night, this will be their breakfast!

    ReplyDelete
  14. mmm...looks so juicy, soft and delicious! I love french toast but have not had one for ages. It's about time to make some :-). Thank you for the recipe!

    ReplyDelete
  15. HUAU.....Pam each day better!

    Well, go on!!! with your beautiful ideas.

    Thanks for Shearing with us.

    Your Fan from Portugal...

    JS

    ReplyDelete
  16. As you know, I cook breakfast for all the grandkids each morning, before they head out school. They start arriving around 6:45 and it thrills my heart to know they will soon be heading to school with full tummies. I am always looking for new breakfast foods and I know this is one that they will love! Just can't beat a good breakfast...makes the day start out good...
    Great recipe!!

    ReplyDelete
  17. Pam, Letting the French toast sit overnight has to add lots of flavor! Sounds great... Also, thanks for asking. I'm healing well... Sorry about your 10" of snow! It will be 64 here tomorrow with sunshine. Take Care, Big Daddy Dave

    ReplyDelete
  18. Pam I love french toasts too and yours french toasts look amazing and deelicious!!!

    ReplyDelete
  19. Oh my gosh, that looks so good. I haven't had french toast in years. That's one of my favorite breakfasts with eggs and bacon.

    ReplyDelete
  20. I love that this makes for such a stress-free morning!!

    ReplyDelete
  21. I am definitely hungry, it is breakfast time for me :) I have not had french toast in years.

    ReplyDelete
  22. NO! My Mom and I are such opposites! But I am always thinking of my next meal and I wish for it to be this french toast! It looks so crispy and delicious!

    ReplyDelete
  23. YES! I look like my mom and now I find I'm acting like her, too! I love overnight French toast and your cinnamon version looks divine, Pam!

    ReplyDelete
  24. Overnight french toasts have been hit and miss for us. Sometimes they over-puff when we bake them and sometimes just too gooey. I think that is because there are so many variables (width, depth of the pan, airiness of the bread used, etc).

    ReplyDelete
  25. Pam, this would be wonderful for breakfast on Easter Sunday! It looks delicious and it certainly is easy to do. I hope you have a great day. Blessings...Mary

    ReplyDelete
  26. I don't often eat a big breakfast but when I do, I want it to be a good one. This would be perfect for when you're serving breakfast to a group like we do when we're on vacation with friends. It sounds delicious!

    ReplyDelete

Post a Comment

________________________________

I was supposed to get a nice body for summer, but there's a small problem... I like food!
Anonymous
____________________

Hi
I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!
Pam
_______________________________

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!




Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.


Italian-Style Baked Chicken Breast Printable recipe

Ingredients:
4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Method:
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 



The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!



Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…



You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”



Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.


Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!


A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.
Se…









Summer was our best season: it was sleeping on the back screened porch in cots, or trying to sleep in the treehouse; summer was everything good to eat; it was a thousand colors in a parched landscape…

~ Harper Lee, To Kill a Mockingbird






Printfriendly

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009

StatCounter

Total Pageviews