Overnight French Toast
An unusual recipe that produces a classic baked version of traditional French Toast
1/4 cup (1/2 stick) butter room temperature
12 3/4-inch-thick Zoey’s French bread slices
1 1/2 cups whole milk
1/4 cup sugar
2 tablespoons pure Vermont maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar and pure Vermont Maple Syrup
Preparing the French Toast:
Spread butter over the bottom of a heavy large baking pan with 1″ high sides. Arrange the bread slices in the pan. Beat eggs, milk, sugar, syrup, vanilla and salt blending together in a large bowl. Pour mixture over the bread. Turn the bread slices to coat evenly. Cover with wrap and refrigerate overnight. Next day:
Preheat oven to 400 F. Bake French bread for 10 minutes. Turn bread over and continue baking until just golden (about 4 minutes longer). Transfer cooked French toast to plates and sprinkle with powdered sugar. Serve immediately with pure Vermont maple syrup.
This recipe serves 6-7.