Friday, February 20, 2009

Overnight French Toast

I have made this Overnight French Toast a couple of times. The first time, I followed the recipe below exactly and it was amazing. The second time, I pretty much halved the recipe because it was for less people, and it was still amazing. So, the photos are for the halved-version of the recipe, but the ingredients and directions are for the full recipe.

  • 18 slices of regular bread (flavor of your choosing) OR 12 slices of Texas Toast-style (1" thick slice) bread (I used Kroger Texas Toast style bread)
  • 1 cup of Sugar
  • 1 Tablespoon of cinnamon
  • 7 eggs
  • 8 oz of cream cheese, softened
  • 1 stick of butter, softened
  • 2 cups of milk (I used skim)
  • Powdered sugar (optional)
  • Syrup (optional)

    Combine the sugar and cinnamon. Place six slices of bread on the bottom of an ungreased 9 x 13 baking dish. If doing three layers, sprinkle 1/3 cup of sugar/cinnamon mixture on bread, if doing two layers (with Texas Toast bread) sprinkle 1/2 cup of sugar/cinnamon mixture on bread layer. Repeat for next two (regular bread) or one (Texas Toast bread) layers.

    Using a hand mixer, cream (blend or beat to the soft and smooth consistency of cream) softened cream cheese and softened butter together (please make sure they are both softened!). Beat in eggs and milk and pour over layered bread. Don't worry if you see chunks of cream cheese/butter in the dish. It will cook down smooth. Refrigerate overnight, covered.

    The next morning...
    Bake at 350° for 45 minutes and sprinkle with powdered sugar (optional), syrup or topping of your choice. Would work well with a jelly/jam/preserve topping.

    We served it with eggs over easy and crispy bacon. And because the layers are already sectioned, this cuts and presents beautifully. You are going to LOVE this recipe!

    * A special thank you to Kole for getting this recipe from her aunt!
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