December Overnight French toast

Overnight French toast by Somayya

This is my sister in law’s french toast recipe. She makes these for Santa Clause every December. I am kidding, she doesn’t make it for Santa Clause, she makes it for us.

• French toast base
  • 1 loaf sourdough or baguette, cut into cubes or torn into small pieces
  • 8 eggs
  • 2 cups milk (whole preferable)
  • 1/2 cup heavy cream
  • 1/4 cup sugar (or more to taste)
  • 1/4 cup brown sugar (or more)
  • 5 tsp vanilla extract
• Topping:
  • 1/2 cup AP flour
  • 1/3 cup brown sugar
  • 1/2 Tbsp cinnamon
  • 1/4 tsp salt
  • 1 stick butter (cold), cut into small pieces

1. Prep
   • Prepare the French toast base in advance, and chill in the fridge overnight (or for at least a few hours). Can also make the topping at the same time, or in the morning just before baking.
2. For the French toast base
   • Grease a 9×13 baking dish with butter, and distribute bread pieces evenly around the dish.
   • Beat eggs in a large bowl — add the milk, cream, both sugars, and the vanilla.
   • Pour over the bread, making sure to cover it evenly (there can be a few uncovered bits of bread sticking out — these will crisp up).
   • Cover dish with plastic wrap and keep in fridge overnight (or for a few hours until bread has absorbed most of the liquid).
3. For the topping
   • Mix flour, brown sugar, cinnamon, and salt in together in a bowl.
   • Add cold butter and mix together with a fork or pastry cutter until it forms pea-sized pieces.
   • Store in ziploc bag or under plastic wrap in the fridge until ready to bake the French toast.
4. In the morning or when ready to bake
   • Remove dish from fridge and let sit for 10-15 minutes. In the meantime, preheat oven to 350F.
   • Sprinkle topping all over the casserole. Can also add pecans, walnuts, or blueberries if desired.
   • Bake uncovered for 45-60 minutes — less for a softer texture and longer for a crispier dish.
   • Serve warm with maple syrup, fresh fruit, or more butter melted on top.