Overnight Baked French Toast

I love the idea of brunch. A big, warm meal to start a weekend day just sounds grand!

The problem is, I’m not so good at the execution of the brunch idea. For whatever metabolic reason, I typically wake up STARVING. And if I’ve been enjoying the vino the evening before, that hunger is usually accompanied by the need for about a gallon of coffee (Zeke’s only please!). So starting a pot of coffee brewing and popping a bowl of oatmeal into the microwave counts as a major morning accomplishment.

But this recipe makes brunch simple for the sleepy breakfast cooker like me, because you do all of the prep work the day before. Then let it chill in the fridge overnight, and pull it out in the morning for oven time. Less than an hour later you have a hot brunch entree that looks like you spent hours on, but really you just pulled it out of the fridge half asleep, then enjoyed your coffee while it cooked itself. Brilliant!

Is your mom coming over this Sunday for Mother’s Day brunch? Do yourself a favor and make this for her! She’ll be so happy she taught you how to cook so well! I’m not making this for my mom this weekend, since we’ll be in Florida visiting the Big Cheese with Noel’s mom, but I’m sure she’ll be willing to take a rain check!

Overnight Baked French Toast
Adapted from Coastal Living Magazine

This dish is seriously good and seriously rich. Not that normal french toast is usually rich, but this takes it to a whole new level. The streusel top gives the toast just the right amount of sweetness so no syrup is required. And if you make this, don’t be alarmed if your struesel doesn’t look like mine. I didn’t really like the original recipe so I modified it below. Yours should be crumbly and lovely, unlike my globs below.

Ingredients:

For French Toast:

1 (16-ounce) loaf French bread, cut into 1/2-inch slices
8 large eggs
3 cups milk or half-and-half (we used whole milk)
3/4 cup firmly packed light-brown sugar
1 1/2 teaspoons ground cinnamon
2 1/2 teaspoons vanilla extract (or one teaspoon vanilla extract and 1 1/2 teaspoons of Grand Marnier)
1/4 teaspoon salt

For Streusel Topping:

1/2 cup (1 stick) butter, melted
3/4 cup firmly packed light-brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 cup chopped pecans (optional–we just sprinkled them on half)

Arrange bread slices in a greased 13- x 9-inch baking dish. Place them at an angle so you can fit them all in.

In a large bowl, combine eggs and next 5 ingredients, whisking to break up the eggs. Pour egg mixture over bread. Cover and chill 8 hours or overnight.

The next morning, wake up and sleepily preheat oven to 350°.

Make pecan streusel: Combine streusel ingredients (expect nuts) in a bowl and stir until crumbly. If you’re mixture isn’t quite crumbly, add a bit more flour with your hands. Use your hands to break up any large clumps. Sprinkle mixture over pan, then sprinkle on pecans.

Bake at 350° for 45 minutes or until slightly puffed and golden.

Serve with a side of bacon and have everyone amazed at your early morning cooking skills!

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