Overnight French Toast Sticks
Decadent breakfasts like French toast are often reserved for leisurely weekends—ideal for brunch, but too fussy for busy mornings. This Overnight French Toast changes that: just 15 minutes of prep before bed and a quick 20–30 minutes in the oven the next morning deliver a sweet, custardy, slightly crunchy breakfast that still leaves plenty of time to get everyone out the door.
Overnight French Toast
Rated 5.0 stars by 1 users
Servings
6-8 slices
Prep Time
15 minutes
Cook Time
30 minutes
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.
Ingredients
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6-8 1/2” thick slices Japanese milk bread, brioche or challah
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5-6 large eggs
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½ cup half & half, milk or heavy cream
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1 teaspoon vanilla extract
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2 teaspoons ground cinnamon
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5 tablespoons butter
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5 tablespoons brown sugar (light or dark)
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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