Saturdays are the only day where we don’t have to zoom and rush out of the house. My husband is away for most of the weekend, so last night I decided to prep a breakfast that I could just throw in the oven and not have to think before I had coffee this morning. Overnight baked french toast. It’s seven year old daughter + mama approved (and possibly three year old boy, but he’s throwing a tantrum right now, so I’ll let you know later).
Baked French Toast
One loaf challah, sliced 1.5” thick
3/4 cup brown sugar
6 tbsp unsalted butter, melted
1 cup milk (I used 2%)
1 tsp vanilla
1/2 tsp sea salt
2 tsp ground cinnamon
powdered sugar & sliced strawberries for garnish
In a large 9x13 baking dish, spray some non stick spray. Next, grabbing a bowl, mix together the brown sugar and melted butter and pour the mixture onto the bottom of the baking dish. Layer the slices of challah on top of the brown sugar and butter mix. In another bowl, whisk together the milk, 6 eggs, salt, cinnamon, and vanilla. Pour the custard mix on top of the challah slices in the baking dish. Wrap the dish with plastic wrap and allow to sit in the refrigerator overnight.
The next morning, take the prepared baking dish out of the refrigerator and allow to come to room temperature while you preheat the oven to 350 degrees (about 10 minutes). Remove the plastic wrap and place in the preheated oven for 30 minutes (give or take). Remove from the oven and sprinkle some powdered sugar and sliced strawberries on top. Enjoy!