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Make Ahead Overnight French Toast


It’s Sunday afternoon after a long holiday weekend filled with my 3 most favorite “F” words.  Family, friends, and food!  Not necessarily in that order.  Just kidding.  Some days. 

The family is gone and I feel like I shouldn’t have to eat until Christmas, but you know darn well I’ll be back in the kitchen making a leftover turkey sandwich in about an hour or two.  Ugh!  My stretchy pants are even tight. 

Since we don’t have overnight guests very often, I made several recipes from my blog for them to try.  Needless to say, I chose the best of the best and we had good food all weekend long and this is just part of what I made, not to mention all the good stuff the grandmas brought.  Garlic and Herb Beer Dip, Homemade Croutons, Brandy Cranberry Sauce, Raspberry White Chocolate Chip Muffins, Chicken (Turkey) and Mushroom Tortellini, Jazzed up Hot Chocolate and then finished it all off with today’s recipe of Make Ahead Overnight French Toast.  Plus, my sister and I spent some time patronizing the small businesses downtown on Saturday and we had to buy some chocolate covered toffee at the Sweet Shop and have a glass of wine at Tangled Hickory Wine Bar.  Eat, drink, repeat.  Eat, drink, repeat.

See why my stretchy pants are tight!  Tomorrow the diet begins.  Maybe.

This make ahead overnight French toast is very easy to do right after dinner the night before.  Prepare your jellyroll pan with your softened butter.  Cut up your French bread and lay in a single layer.  Pour the egg mix over the bread, making sure to cover the bread evenly.  Cover the pan with plastic wrap and put in the fridge until the next morning. 



When the sleepy seeds are out of your eyes, preheat your oven to 400 degrees and throw that pan in.  About 10 minutes later, turn the bread over.  I started out using a big tongs but a large spatula worked much better.  Bake for another 8 – 12 minutes until they are done in the center and you have yourself a very easy breakfast for that hungry crew.

Hope you all had a great Thanksgiving holiday weekend and that your stretchy pants fit better than mine do!

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Make Ahead Overnight French Toast

I doubled this batch and fit 24 slices of bread into the jelly roll pan. Great for a crowd brunch.

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 25 minutes


• 2 - 3 tablespoons butter, room temperature
• 12 – ¾ inch-thick French bread slices
• 6 eggs
• 1 ½ cups milk
• ¼ cup sugar
• 2 tablespoons maple syrup
• 1 teaspoon vanilla
• ½ teaspoon salt
• confectioners' sugar - optional
• strawberries – optional
• maple syrup - optional


1. Spread softened butter over bottom of large baking pan with 1-inch-high sides - (jelly roll pan).
2. Arrange bread slices in the pan.
3. Combine eggs, milk, sugar, syrup, vanilla and salt in large bowl; whisk until well blended.
4. Pour egg mixture over bread. Turn bread slices to coat evenly if necessary.
5. Cover with plastic wrap and refrigerate overnight.
6. Preheat oven to 400°. Bake bread 10 minutes.
7. Turn bread over with a large spatula and continue baking just until golden brown, about 8 - 12 minutes longer.
8. Transfer cooked French toast to plates and sprinkle with confectioners' sugar. Serve hot, with maple syrup, strawberries or your favorite topping.

Adapted from a recipe from

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