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Overnight French Toast

Country.Chef's picture
  Eggs 9
  Half and half 3 Cup (48 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Rum extract 1 1⁄2 Teaspoon
  Vanilla extract 1 1⁄2 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  French bread slice 30 (3/4 Inch Thick)
  Packed brown sugar 1 1⁄2 Cup (24 tbs)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Butter/Margarine 2 Tablespoon

In a large bowl, lightly beat eggs.
Mix in cream, sugar, rum extract if desired, vanilla and nutmeg.
Place the bread in a single layer in two well-greased 15-in.x 10-in.x 1-in.baking pans.
Pour the egg mixture over bread in each pan.
Turn bread over to coat both sides.
Cover and refrigerate overnight.
Bake, uncovered, at 400° for 20-22 minutes or until golden.
Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan.
Reduce heat and simmer for 3 minutes.
Add pecans and butter; simmer 2 minutes longer.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6221 Calories from Fat 1611

% Daily Value*

Total Fat 179 g275.1%

Saturated Fat 82 g409.8%

Trans Fat 0 g

Cholesterol 2236.5 mg745.5%

Sodium 6133.4 mg255.6%

Total Carbohydrates 1001 g333.8%

Dietary Fiber 17.2 g68.7%

Sugars 481.8 g

Protein 162 g324.5%

Vitamin A 110.3% Vitamin C 11%

Calcium 231.9% Iron 155.1%

*Based on a 2000 Calorie diet

Overnight French Toast Recipe