Make Ahead Baked French Toast is a delicious and convenient way to bring french toast to the breakfast table quickly and easily. Perfect for busy mornings, overnight guests or holidays.
Mornings at our house are usually hectic, there is always something on the schedule (mostly basketball tournaments) or places to be. Yet we love breakfast, and look forward to those increasingly rare Saturday mornings where we can linger over one of our favorite meals. My husband is famous (in our family) for his pancakes.
On holiday mornings or when you have guests, or both, I love to find convenient and great make ahead recipes I can assemble the night before and pop in the oven when I hear the showers start to run the next morning. This is one of those recipes. Who doesn’t love french toast?
Make Ahead Baked French Toast
1 loaf challah or brioche egg bread
1 cup fat-free half and half
1 1/2 cups 2% milk
4 large eggs
1/4 cup granulated sugar
1 teaspoon vanilla
2 teaspoons ground cinnamon
Spray a 13 x 9-inch baking pan with non-stick spray.
Cut the ends off the loaf of bread and save for another use. Slice the loaf into 1-inch slices. Arrange in the prepared baking pan in a single layer. The bread will expand as it absorbs the liquid overnight.
In a large bowl whisk the half and half, milk, eggs, sugar, vanilla and cinnamon until well blended. Pour over the bread. Using a rubber spatula, press the bread slices down to help soak up the milk. Cover the pan with foil and place in the refrigerator 10-12 hours, or overnight.
In the morning, preheat the oven to 350-degrees. Leaving the foil on your pan, pop it into a pre-heated oven and bake for 30 minutes. Remove the foil and bake another 20 minutes until it puffs and the top is golden brown. Serve immediately with your favorite toppings.
This recipe was adapted from Homemade with Love by Jennifer Perillo, a beautiful and inspiring book in my cookbook collection.