Recipe: Overnight French Toast

Overnight French Toast - enough for a crowd...

When we first started visiting our cottage (about 20 years ago) we had about 900 square feet in total and generally about 20 people per visit. That gave everyone about 45 square feet to work with. Not bad.

Of course, all 20 people ended up in our 150 square foot kitchen (I’m guessing here, it may have been a little smaller). So…that’s about 7 1/2 square feet.

Of course the table and benches took up about 50 square feet, so now each person only had about 5 square feet.

We were close….very close.

Cooking (and eating) was an integral part of the experience, but I found I was able to accomplish a lot more if I made meals ahead of time. (If everyone was sleeping, that was best)

From this, came the ever-popular Overnight French Toast.

It’s a favorite, and here’s a nice thing to know…..if you don’t get around to making this the night before, it is still good if you slap it together in the morning.

I just hope you have more than 5 feet to work with!!

As always, I will attach a pdf with the recipe so you don’t need to slog through the blog…



Not pictured: Sugar (Oops)

1/4 Cup Room Temperature Butter
12 slices (about 3/4″) French Bread
6 Eggs
1 1/2 Cups Milk
1/4 Cup Sugar
2 Tbsp Maple Syrup
1 Tsp Vanilla
Powdered Sugar to taste


Cut French Bread into 3/4″ (ish) slices

Don't buy the French Bread with the Sesame or Poppy Seeds... Not as good in this recipe

Spread butter over bottom of heavy large baking pan with 1 inch high sides and arrange bread slices in pan.

The bread can touch, but don't squish it together too much. Just get another pan if you have more bread than pan.

 Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl.

Be sure it is blended. At this point, if you are serving adults only, you could add a little Rum or Brandy...

Pour mixture over bread, and then turn the bread slices to coat.

If you have made this the night before, just cover this and put it in the refrigerator. I flip them over until all sides are covered with batter.

Cover with plastic and refrigerate overnight.

Preheat oven to 400 Deg F. Bake French Bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar.

Serve immediately, passing syrup separately.  Yum….

Overnight French Toast

Category: Breakfast, Cook
Tags: , , ,

(2) Comments and (2) Replies

  1. itsybitsybrianna | April 29, 2011 at 11:12 pm | Reply

    this is the best looking FT I have seen in a LONG time!
    looks perfect-o

    please feel free to stop by and say hi.

    • Jill H | April 30, 2011 at 11:47 am | Reply

      Thanks. It really is good (and I just LOVE things I can make ahead – even if I don’t always make it ahead…)

      I will pop over now to visit your blog.


  2. LoriM | October 26, 2011 at 8:57 pm | Reply

    Love overnight breakfasts for our cottage guests. Have you ever made an egg strata? They’re great and you can throw in whatever veggies folks like.. Or make half plain and half with veggies….

    • jill | October 26, 2011 at 9:34 pm | Reply

      I know…right? But, you know, I never have made a strata. Really, it doesn’t make sense that I haven’t done it…..but now that you mention it, that will be on my bit parade. Feel free (hint, hint) to share a favorite recipe!!!

Leave a Reply