Overnight French Toast Sticks
Overnight French Toast
A note on scaling: I generally find that 5 eggs is perfect for about 6 thick slices of bread, and 6 works well for 8.
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Servings
- 6-8 slices
Ingredients
- 6-8 1/2” thick slices Japanese milk bread, brioche or challah
- 5-6 large eggs
- ½ cup half & half, milk or heavy cream
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 5 tablespoons butter
- 5 tablespoons brown sugar (light or dark)
- Optional Garnishes: powdered sugar, fresh berries, maple syrup or Lemon Creamed Honey
Directions
- Make the custard: In a rimmed sheet pan, crack the eggs and beat well with a fork. Add the half & half, vanilla, and cinnamon. Whisk until fully combined and pale yellow.
- Soak the bread: Arrange the bread slices in the custard in a single layer. Use a fork to poke holes in each slice so the custard soaks in, then flip the slices and poke again. Cover the pan tightly and refrigerate overnight.
- Bake the toast: The next morning, preheat the oven to 350°F. Remove the pan from the refrigerator—the bread should have absorbed most of the custard. In a small bowl, melt the butter and stir in the brown sugar until smooth. Brush this mixture over the tops of the bread
- Cook: Bake for 20–30 minutes, or until the custard is set and the bread is no longer wet.
- Serve: Let the toast cool slightly, then use a metal spatula to loosen and lift the slices (they may stick a little). Serve warm with your favorite toppings