A long time ago, a recipe for “Overnight French Toast” on allrecipes.com caught my attention, and I have been meaning to try it ever since. I must admit, I put it off mostly because it seemed that it would take too much time (two days to make breakfast?), and that is something we have precious little of around here. While I was intrigued by the idea that this could be assembled the night before, I was scared that it would be a soggy mess by the time all was said and done. Some of the reviews stated that the ‘built-in syrup’ became so hard it was inedible if it sat too long before consuming, and others confirmed the soggy factor. My last concern was the lack of aesthetic appeal that piles of eggy bread offer…so I decided to play with the recipe a bit to see if I could change all those factors the first time. I decided to create a mock-souffle with my new prep bowl set that double as ramekins and change up the ingredients a bit.
Instead of dredging whole slices of bread in the traditional egg mixture, standing over the skillet and frying each side to golden perfection, while hungry mouths await their breakfast one…slow…piece…at…a…time, this recipe offers imediate satisfaction (after baking in the oven and tantalizing your nose for 40 minutes, that is). The original recipe was an excellent springboard, and it turns out my playing around was very effective! We enjoyed a perfect, not-at-all-soggy, golden, caramelley breakfast this morning!
I had only a half loaf of french bread, so I scaled the recipe down to suit that. You can double ingredients (less one egg) for a whole loaf.
- 1/2 loaf day-old french bread, cubed into about 1 inch pieces
- 1/4 cup butter
- 1/4 cup brown sugar
- 1/4 cup pure maple syrup
- 3 eggs
- 1 cup milk
- 2 teaspoons cinnamon
- dash nutmeg
- pinch salt
6 ramekins, buttered (1 c or 175 ml capacity)
Cube bread and set aside.
In a small saucepan, combine butter, brown sugar and maple syrup and simmer until the mixture thickens.
In a large measuring cup or bowl with a pour spout, whisk eggs, milk, cinnamon, nutmeg and salt together.
Pour the brown sugar “syrup” into the bottom of each ramekin.
Evenly distribute the bread over the syrup.
Pour the egg mixture over the bread, evenly coating it.
Cover and refrigerate overnight.
In the morning, bring the ramekins to room temperature and preheat the oven to 350 degrees Farenheit. Bake the “souffles” for about 25-30 minutes at 350, then bring the oven temp. up to 375 degrees and bake for about 15 minutes more.
Remove from the oven and invert onto plates drizzled with more brown sugar syrup and top with powdered sugar, soured cream, raspberries…or anything you love!