Overnight French Toast
"This French toast, serving 12-16, is almost like custard. It would make a great dessert with a dollop of thick fresh fruit sauce. But, of course, breakfast is best. It's made the night or several hours before serving, leaving only the frying to do. Cook time is overnight soaking. Frying time is included in prep time."
- Ready In:
- 8hrs 25mins
- Ingredients:
- 9
- Serves:
-
12-16
ingredients
- 1 lb egg bread, firm white bread or 1 lb brioche bread
- 12 large eggs
- 1 tablespoon vanilla
- 3 tablespoons sugar
- 2 tablespoons orange zest
- 1⁄2 teaspoon freshly grated nutmeg
- 1 1⁄4 cups half-and-half
- 1⁄2 cup unsalted butter
- confectioners' sugar
directions
- Slice the bread into 1" thick serving-size pieces; put them in a single layer on 1 or 2 baking pans.
- Beat the eggs well but not until frothy; add vanilla, sugar, orange peel and nutmeg, and mix; stir in half and half.
- Pour egg mixture over the bread, turning to coat both sides; cover and refrigerate overnight.
- Preheat oven to 150°; In 1 or 2 skillets, melt a bit of the butter over medium heat; fry bread slices, turning once, until golden brown on both sides; add more butter as needed.
- Transfer the cooked slices to a baking sheet and place it in the oven to keep warm; just before serving, dust with confectioners' sugar.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
