Overnight French Toast

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“This is a wonderful brunch dish I adapted from a Betty Crocker cooking magazine. Not much fussing in the morning. It is good with pancake syrup as well but the orange sauce makes a nice change.”

Ingredients Nutrition

  • 4 eggs
  • 12 cup half-and-half
  • 12 cup orange juice
  • 2 tablespoons sugar
  • 14 teaspoon vanilla
  • 14 teaspoon salt
  • French bread, slightly stale sliced 3/4 inch thick-about 16 slices
  • Orange Sauce
  • 12 cup butter
  • 13 cup sugar
  • 13 cup frozen orange juice concentrate, thawed


  1. In bowl, whisk eggs, half-and-half, orange juice, sugar, vanilla and salt.
  2. Dip bread into mix, soaking thoroughly.
  3. Place in ungreased large pan or rimmed cookie sheet.
  4. Pour any remaining mix over bread.
  5. Cover loosely and refrigerate overnight.
  6. Orange Sauce (make in a. m.).
  7. Melt butter in small saucepan.
  8. Add sugar and orange juice concentrate, stirring until sugar is dissolved.
  9. Remove from heat and let cool slightly.
  10. Beat with wire whisk until thick and shiny.
  11. Heat skillet over medium heat or griddle to 375.
  12. Grease with butter.
  13. Cook bread 4-5 minutes per side or until golden.

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