This is one of those magical recipes that tastes way too special to take only 10 minutes, if that, to prepare. We love it for those busy holiday mornings that call for something out of the ordinary, or as an easy Sunday breakfast, or I’ll even put some together on a weekday morning and we’ll have a simple breakfast-for-dinner. Seriously – beat together the egg and milk mixture, dip in the bread, lay it in the pan, pour the rest over the top, cover, refrigerate overnight. In the morning, pull it out, sprinkle it with pecans and a little sugar, and bake.
SO easy. It’s rich, but not too rich. With vanilla, nutmeg, and the crunch of pecans scattered along the top, you can’t go wrong. Serve with pure maple syrup and the weekend just got even sweeter.
Easy Overnight Baked French Toast
Adapted from Martha Stewart
Serves 3 – 4
- 3 large eggs
- 3/4 cup milk
- 1/2 cup half and half
- 2 tablespoons sugar (plus another 1 tablespoon for sprinkling on top)
- 3/4 teaspoon pure vanilla extract
- 1/2 teaspoon fresh-grated nutmeg
- 1/4 teaspoon salt
- 5 – 6 slices day-old French bread, sliced about 3/4 inch thick
- 1/4 cup chopped pecans
- In a medium bowl, whisk together the eggs, milk, half and half, two tablespoons sugar, vanilla extract, nutmeg, and salt.
- Dip the bread slices into the egg mixture, and overlap in an 8-inch by 8-inch baking pan. Pour the remaining egg mixture over the top.
- Cover and refrigerate overnight, or for at least two hours.
- Preheat oven to 375 degrees. Remove from refrigerator, uncover and top with the chopped pecans, then sprinkle with sugar.
- Cover with foil and bake covered for 25 minutes. Uncover and bake for another 15-20 minutes, or until the top is nicely browned. Serve immediately.
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