Overnight Baked French Toast

The perfect brunch option to prep ahead so you can just bake and enjoy the next morning!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

I used about 1/4 of a loaf of my chocolate chip bread recipe.

Step 2

Grease a 9x13 baking dish (or similar) using softened butter. Place the brown sugar, butter, vanilla and a pinch of flaky salt into a small saucepan and bring to a boil. Boil for about 4 minutes, whisking occasionally to combine into a thick caramel.

Step 3

In a large mixing bowl, whisk together the eggs, milk, vanilla and cinnamon and then dump the cubed bread into the bowl and stir to combine. You want a bit of excess liquid in the bowl but you don’t want the cubes to be swimming it it - add a little more cubed bread if needed.

Step 4

Decant half of the bread mixture into the prepared baking dish, drizzle over the caramel into an even layer and then top with the remaining bread mixture. Cover with plastic wrap or a removable cover and place into fridge overnight.

Step 5

The next morning, remove from the fridge as the oven preheats to 175C/350F. Remove the plastic wrap. Combine the sugar, brown sugar and cinnamon, sprinkle it over the top of the bread and then dot the butter evenly across the surface.

Step 6

Bake for 50-60 minutes until the top is a deep golden brown (the sugar on top should

Step 7

be a bit caramelised).

Step 8

Remove from oven, and serve immediately. Maple syrup is optional - it depends on how sweet you like your breakfast! Serve at brunch alongside eggs, crispy bacon and some fresh fruit.

Step 9

Leftovers can be treated like bread pudding…warm up and top with ice cream or warm custard for a super comforting treat!