Overnight Cinnamon French Toast Bake
Like all French toast recipes, this dish works best with dry bread. So now there’s extra reason to avoid tossing that stale loaf.
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Ingredients
- 2 tablespoons unsalted butter at room temp
- 1 French baguette cut into 18 (1-inch-thick) slices
- 5 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 3 tablespoons sugar
- 2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon vanilla extract
- Maple syrup for serving
- Fresh berries for serving
Instructions
- Butter a KitchenAid® 3.5-Quart Nesting Ceramic Set.
- Arrange the bread slices in rows in the dish so that they’re slightly overlapping.
- In a large bowl, whisk together the eggs, heavy cream, milk, sugar, cinnamon, nutmeg and vanilla. Dip each slice of bread in the mixture, soaking it thoroughly on both sides, then place it in the dish so that the slices are overlapping slightly. Pour any of the remaining of egg mixture over the bread slices. Cover the dish with plastic wrap and refrigerate it overnight.
- Preheat the oven to 375°F. Remove the plastic wrap and flip each piece of bread over. Cover the dish securely with foil and bake it for 35 minutes until the eggs are almost fully set. Remove the foil and continue baking the French toast for 15 to 20 minutes until the eggs are fully set and the bread is deep golden brown.
- Transfer the slices of French toast to serving plates. Top with maple syrup and fresh berries and serve immediately.
