OVERNIGHT FRENCH TOAST

Overnight French Toast image

Meet the Cook: Youngsters who won't eat eggs cooked the traditional ways "go crazy" for this breakfast dish. I should know - I have four children, ages 13 and 17. -Catherine Buehre, Weeping Water, Nebraska

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 6-8 servings.

Number Of Ingredients 11

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Ingredients

1 loaf (1 pound) unsliced cinnamon-raisin bread
5 eggs
2 egg yolks
1 cup half-and-half cream
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon maple flavoring
1 teaspoon vanilla extract
3 cups milk
1/4 cup butter, melted
Fresh strawberries or maple syrup, optional

Steps:

Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans. , In a large bowl, beat the eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight. , Remove from the refrigerator 30 minutes before baking. , Drizzle with butter. Bake, uncovered, at 350° for 45-60 minutes or until a knife inserted in the center comes out clean. Serve warm; top with strawberries or syrup if desired.

Nutrition Facts : Calories 407 calories, Fat 17g fat (9g saturated fat), Cholesterol 229mg cholesterol, Sodium 284mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 3g fiber), Protein 14g protein.