A couple of years ago I was a member of my son’s school PFO. Teacher Appreciation Week was approaching and we had a meeting to plan out what we wanted to do for the teachers and staff. One of the members suggested we give work to an out of work chef she knew and we moved on to other things. In the following meeting, the chef came and listened to all of our requests and said she could do it for a reasonable price and would let us know the total. Closer to the date of the breakfast we received the quote and it was astronomical. Houston, we’ve got a problem, level of astronomical.
Angiee to the rescue! No, not really, but it sounded good, huh? I offered to prepare a few dishes. I suggested a pan of hashbrown casserole and maybe French Toast or something on the sweet side to offset the savory dish. I had to think of a way to make large batches in a small space and get it around the corner to the school still hot enough to eat. After a few Google searches, I stumbled upon several recipes for overnight French toast. I settled on the Easy Overnight French Toast Bake by CakesCottage,
This recipe is easy to multiply for additional servings. The only change I’ve made to this recipe is the type of bread I use. The recipe calls for a loaf of Texas toast. I’ve decided to go with sweeter, richer loaves of bread. I prefer brioche or challah. Brioche is a French bread that has a high butter and egg content. It adds an extra level of richness to the dish that is not to be missed. Challah is kosher Jewish bread made with no butter. They taste very similar. If you want to scale back your caloric intake, Challah is the way to go. In a pinch, I’ve also used sweet Italian bread.
Give it a try! It’s a great way to feed a crowd. It also freezes well! Let me know if you try it and what you think in my Facebook group @ http://www.facebook.com/angieeseleganteats
*Sorry I didn’t get a better picture. It was whisked away to my church’s Father’s Day Breakfast 5 minutes after it came out of the oven 🙂
- ½ Cup melted butter
- 1 Cup + 3 Tablespoons brown sugar
- 1 loaf of Texas Toast with the crust trimmed or 1½ loaves Brioche / Challah
- 4 eggs
- 1½ Cups milk
- 1 teaspoon vanilla
- 2 teaspoons of cinnamon
- 1 tablespoons of powder sugar plus more for sprinkling
- honey or maple syrup for topping (optional)
- Put the butter in a microwave safe bowl, melt it in the microwave and add 1 cup of brown sugar. Stir until combined.
- Pour the mixture evenly over the bottom of 9 x 13 baking pan.
- In a large bowl, whisk eggs, milk, 1 tablespoon of powdered sugar and vanilla.
- Place toast bread in a single layer in the pan so that it covers the whole area.
- Pour half the egg-milk mixture over the entire layer of toast bread.
- In a small bowl, combine the 3 tablespoons of brown sugar and 2 teaspoons of cinnamon.
- Sprinkle half the mixture on a layer of toast bread.
- Then arrange the second layer of toast bread and pour the rest of the mixture of eggs and milk.
- Repeat with the rest of the sugar and cinnamon.
- Cover with aluminum foil and leave to cool in the fridge overnight.
- * You can leave it for a couple of hours in the refrigerator, but the best effect is achieved if you leave it overnight.
- Preheat oven to 350 F.
- Leave chilled toast bread at room temperature for a few minutes.
- Put it in the oven and bake for 45 minutes, so that the first 30 minutes it is baked with aluminum foil.
- Bake it until the top is crispy and golden brown and the inside is soft.
- Sprinkle with powdered sugar. Serve with honey or maple syrup.