Recipe: Overnight (Sent From Heaven Above) French Toast

Overnight (Sent From Heaven Above) French Toast

  • Servings: 8-10
  • Difficulty: moderate
  • Print

Here’s what you’ll need:Overnight French Toast

1 1/2 tbsp. butter (I never use butter, what possessed me to do so I’m not sure, but I’m glad I did otherwise, with my luck, everything would have stuck to the bottom).
5 eggs, beaten
3/4 cup light vanilla soy milk
1 tbsp. vanilla extract
1/4 tsp. baking powder
1 loaf Italian bread, cut into 1-inch cubes (I suggest using a bread that has a little bit of a crust to it and is slightly dense, like that of the Italian bread. You might even be able to find a whole-wheat version at your grocery store).
3-4 apples (Depending on the size of the apples you use will determine how many you will need. Cut them into thinner slices, resulting in roughly 4 cups). I recommend using crisp baking apples, like honey crisp.
1/2 cup chopped pecans (optional, but highly recommended)
1 cup granulated sugar
1 tsp. cinnamon
2-9×13” pan (I actually used a glass pan with that was slightly bigger—dimensions 10.5×14.75” and 2.25in deep—which worked great and was needed in my case because my loaf was a little big).

Day 1

  1. Cut the butter into thin slices and place in the bottom of your glass pan (or whichever pan you intend to bake everything in the following day), making sure to evenly space the slices. Set aside for the time being.
  2. In a medium-sized bowl, mix together the granulated sugar and cinnamon. Take the apples that you have already cut into thin slices and toss them in the sugar and cinnamon mixture, making sure to get them nicely coated. Once all of your apples are coated, place them evenly in the bottom of your pan with the butter slices. If adding the pecans, evenly sprinkle those on top of the apple slices. Cover and place in refrigerator overnight.
  3. In another medium bowl mix together your eggs, soy milk, vanilla and baking powder. If you haven’t already cut your bread into 1-inch cubes, do so now and place into second 9x13in pan. Pour egg mixture over bread, tossing bread to make sure to get them nicely coated. Cover and place in refrigerator overnight.

Day 2

  1. Preheat oven to 375°F.
  2. Take pans out of the refrigerator (I suggest you spray cooking oil, we use olive oil in a spray can, around the edges of the pan to make sure the bread doesn’t stick), and pour soaked bread cubes on top of the apples in your other pan. Sprinkle with cinnamon.
  3. Cover with foil. Bake for 30 minutes. Remove foil and bake 10 to 15 minutes longer or until apples are tender.

See entire post with recipe here.

One thought on “Recipe: Overnight (Sent From Heaven Above) French Toast

  1. Pingback: Overnight (Sent From Heaven Above) French Toast | Ironwoman Diary: Destination Finish Line

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s