This overnight French toast recipe makes it’s own topping because it’s turned over at serving. Mouthwatering overnight recipe that makes mornings easy.
Apple Cinnamon French toast
* 5 TBS butter
* 2 large baking apples, cored and sliced
* 1 cup brown sugar
* 2 TBS corn syrup
* 1 tsp cinnamon
* 1 loaf sliced French bread
* 3 eggs
* 1 cup milk
* 1 tsp vanilla
The night before, melt the butter in a skillet and cook the apples until tender then add the brown sugar, corn syrup and cinnamon. Cook until sugar dissolves. Grease a 9 X 13″ pan and pour apple mixture into the pan. Arrange slices of bread on top of the apples. Beat the eggs, milk and vanilla together then pour over the bread. Cover and refrigerate overnight. In the morning, place the cold baking pan, uncovered, into the stove and turn on the oven to 350f. Bake 30-35 minutes or until heated through and a knife comes out clean. Remove from oven and allow to sit 5 minutes then invert onto platter OR cut out pieces, making sure to turn each piece over so that apples become topping.
Another great recipe that lets you prepare the night before and enjoy a wonderful warm breakfast the next day with no work! A great recipe for holiday mornings like Easter and Christmas, too! If you like the easy, night before prep of this recipe, you might want to check out the Overnight Coffee Cake recipe as well!
Overnight Cinnamon Raisin French Toast
* 2 TBS butter
* 5 apples, sliced (Golden Delicious are best)
* 1/4 c. brown sugar
* 4 TBS of apple juice (simmer your apple cores and peelings in a bit of water to make the apple juice if you don’t have any one hand)
* 1 loaf cinnamon-raisin bread
* 3 cups of milk
* 1/2 tsp cinnamon
* 10 large eggs
* 1 TBS butter
* 2 TBS sugar
In a large skillet over med. heat melt butter and add sliced apples. Sauté apples until golden and then add in brown sugar and apple juice. Heat a few more moments.
Grease a 3-4 qt. casserole dish or 13X9″ baking pan. Arrange 1/2 of the slices, overlapping slightly. Mix milk, cinnamon, and eggs well. Pour HALF of the egg mix over the bread. Reserving 1/4 of the apples, pour the apple mix over the bread in an even layer. Arrange remaining bread, pour remaining egg mixture over that layer. Press bread to help it absorb the egg. Dot with butter and sugar. Cover and chill overnight. Store reserved apples in the fridge as well.
Place cold dish into oven and then turn oven to 325f oven. Bake uncovered for 50-55 minutes or until knife comes out clean. In the meantime, gently reheat the reserved apples. Spoon the warmed apples over the french toast when serving.
Enjoying warm coffee cake in the morning doesn’t mean you have to get up before the sun IF you use this recipe and prepare everything the night before.
Overnight Coffee Cake
* 1/3 cup softened butter
* 1/2 cup sugar
* 1/4 cup brown sugar
* 1 beaten egg
* 1 cup flour
* 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1/2 tsp cinnamon
* 1/2 cup of buttermilk
* 1/4 cup brown sugar
* 1/4 cup pecans (nut allergy in our house, I use oatmeal)
* 1/4 tsp cinnamon
* 1/8 tsp nutmeg
Cream butter and sugars together. Add egg; mix well. Mix remaining dry items together and then slowly add them to the creamed mixture by alternating with the buttermilk. Beat well. Spread into a greased 8″ square baking pan. Mix topping and sprinkle over the batter. Cover and refrigerate overnight. Removed from fridge in morning and allow to come to room temperature for 30 minutes or so. Bake in 350f oven for 40-45 minutes or when toothpick comes out clean.
This recipe can be modified to your taste. Add dried fruits, nuts, peanut butter chips or anything that might get thrown into a granola bar.
1/2 c. butter or margarine, softened
1 c. packed brown sugar
1/4 c. sugar
2 T. honey
1/2 t. vanilla extract
1 c. flour
1 t. cinnamon
1/2 t. baking powder
1/4 t. salt
1 1/2 c. quick cooking oats
1 1/4 c. crisp rice cereal (rice krispies)
1 c. chopped nuts
1 c. raisins or chocolate chips, optional (I used the chocolate chips)
In a mixing bowl, cream butter and sugars. Add honey, vanilla and egg; mix well. Combine dry ingredients; add to creamed mixture. Stir in oats, cereal, and nuts. Add raisins or chocolate chips if desired. Press into a greased 13×9 inch pan. Bake at 350 for 25-30 minutes or until top is slightly browned. Yield 2 dozen.
4 cups rolled oats
1/2 cup rye flakes — * see note
1/2 cup wheat flakes — * see note
3/4 cup wheat germ
1 cup dried coconut
3/4 cup sunflower seeds
1 1/2 cups mixed nuts — chopped
1/4 cup sesame seeds — dried and hulled
1/2 cup packed dark brown sugar
3/4 cup safflower oil — or Canola
3/4 cup water
1/4 cup honey
1/4 cup molasses
1/2 teaspoon salt — to taste
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups dried fruit — **see note
* Rye flakes and wheat flakes can be found at health food stores and some supermarkets.
** Use a variety of dried fruits for interesting taste: raisins, dates, apricots, apples, peaches, etc.
In a large bowl, combine oats, rye, wheat, wheat germ, coconut, sunflower seeds, nuts and sesame seeds. Stir until blended well. In a saucepan, combine brown sugar, water, oil, honey, molasses, salt, vanilla and cinnamon. Heat and stir until sugar is dissolved. DO NOT boil. Pour syrup over oat mixture. Stir with a wooden spoon until syrup coats all ingredients.
Spread mixture in two 13 x 9 x 2-inch pans or on 2 large cookie sheets with raised edges. Bake in preheated 300-degree oven 30 minutes, stirring occasionally. For crunchier texture bake 7-10 minutes longer. Cool on racks.
Stir in the dried fruit that has been chopped into bite sized pieces. You can put this into containers and keep in cool dry place for up to 6 months. Do not refrigerate.
Yield: About 10 cups.