Those of you who know me, know that French Toast is one of my all-time favorite breakfasts. I like thick, thin, cinnamon, stuffed…..you name it, if it’s french toasted, I generally love it.
A few years back on Mother’s Day, my cousin Kim brought an Overnight French Toast to the brunch that was just amazing. I had to have the recipe. Ever since then we have used it almost any time we have a brunch here. Most recently we had it last Monday as our “last hurrah” breakfast before going back to school.
The recipe is quick and easy, and inexpensive to make which are my top qualifiers for a good recipe. We often host a birthday brunch for our family birthday parties since it’s a less expensive option than dinner, and this is a recipe that we use each time.
In the future I’ll also be sharing a couple of other Overnight French Toast recipes that I’ve had and are delicious as well. Today’s recipe I have shared on Facebook before, but the other two I have not shared before, so be on the lookout!
OVERNIGHT FRENCH TOAST
Mix and put on bottom of 9×13 pan:
1 1/2 sticks melted butter
1 1/2 cups brown sugar
Layer Pepperidge Farm Big Bread or Texas style French Toast Bread 2 layers deep and fill in the spaces. (I get my Texas style bread either at PriceRite or Walmart. The one at Walmart is made by Wonder.)
Mix 6 eggs and 2 cups milk and pour on top.
Leave overnight in fridge.
Bake at 375 for 35-40 minutes.
Top with maple syrup (generously) and broil for about 10 minutes until lightly browned and slightly crispy.
When we serve ours we usually cut the pieces in half since each half is two slices high.