Now, let me tell ya, if you ain’t never tried Paula Deen’s Overnight French Toast, you’re missin’ out. It’s a real treat, I tell ya. This recipe, it ain’t hard to make neither, and once you get it in the oven, it’s like a warm hug right from the kitchen. You ain’t gotta rush in the mornin’, ’cause it’s already ready to go. That’s the beauty of it. Just let it soak overnight and the next day, all you gotta do is pop it in the oven and you’ll have yourself a breakfast fit for a king—or at least for someone who wants to feel like one!
What You’ll Need
- 1 loaf of French bread, cut into thick slices
- 8 large eggs
- 2 cups of whole milk
- 1 cup of heavy cream
- 3/4 cup of sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Maple syrup, to serve (the real stuff, mind you)
Instructions
Now, first thing ya gotta do is get yourself that loaf of French bread. Don’t go cheap on this part, okay? It’s gotta be nice and soft, but a bit sturdy so it can soak up all the good stuff we’re about to pour on it. Slice that bread into thick slices, about an inch thick, and line it up in a big ol’ baking dish. The kind of dish that’s got enough room for all that bread to fit snug as a bug.
In a big ol’ bowl, crack them eggs and give ’em a good whiskin’. Add in the milk and cream—don’t be shy with it. Then, throw in that sugar, vanilla, cinnamon, and salt. Mix it all together real good. You want it all nice and smooth, not lumpy or anything. Once that’s done, pour it all over the bread slices. Make sure every piece gets a good bath in that egg mixture. It’ll soak up real nice and it’s gonna taste so good, you’ll be dreamin’ about it!
Cover it up with some plastic wrap or a lid and let it sit in the fridge overnight. This part’s important, ya gotta let it soak all night so the bread really gets to drink up that sweet egg mixture.
Next morning, or whenever you’re ready to cook it, take it out the fridge and let it sit for about 10 minutes to warm up a bit. Then, preheat your oven to 350°F. Pop that baking dish in the oven and bake it for about 45 minutes to an hour. You’ll know it’s done when the top is golden brown and a little crispy, and when you press it, it should feel firm. When you cut into it, you’ll see the inside is all fluffy and custardy—just the way it should be.
Now, if you want to really spoil yourself, you can drizzle some maple syrup all over the top. The real maple syrup, not that cheap stuff, mind ya. That rich, sweet syrup will soak into the French toast and make every bite better than the last. And if you want to make it extra special, sprinkle a little powdered sugar on top, maybe add some fresh berries if you’ve got ’em.
This overnight French toast is perfect for a Sunday morning or any time you’ve got family over. It’s easy, it’s rich, and it’s just downright delicious. Don’t say I didn’t warn ya—you might end up makin’ this every weekend after you try it once!
Tags：[Paula Deen French Toast, Overnight French Toast, French Toast Recipe, Easy Breakfast, Breakfast Casserole, Maple Syrup, Comfort Food, Baked French Toast]
