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.