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Un-Soggy Overnight French Toast

  • Recipe Submitted by on

Category: Kids, Lunch/Snacks, Desserts

 Ingredients List

  • 8 cups bread (use what you have), cut into 1 inch cubes
  • 4 eggs
  • 1 cup egg substitute
  • 2 cups milk
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 3/4 tsp salt
  • Topping:
  • 3 tablespoons melted butter
  • 3 tablespoons sugar
  • 2 teaspoons ground cinnamon


The night before
Use a serrated kine to cube the bread into one inch pieces and put in large dish with lid (I use a 13”³ x 9”³ pan with a lid). In a batter bowl or bowl with spout, beat egg substitute, eggs, milk, sugar, vanilla and salt. Slowly pour liquid over the bread, try to saturate each piece. Then lightly smash the bread down so the air is removed and the liquid really covers the bread. Cover and leave in the fridge overnight.

In the morning
Preheat the oven to 350 degrees. Grease a large surface pan like a jelly roll pan or cookie sheet with a lip (I use a 19”³x 12”³ cookie sheet with a 1/2”³ lip). Take the soaked bread out the fridge. Transfer the bread to the jelly roll pan or cookie sheet and try to leave any access liquid behind (I use a slotted spoon to transfer the bread and hold the bread over the pan to let some of liquid run off before putting it on the large surface pan). Spread the bread cubes so they cover the pan.

To make the topping
Melt the butter in a glass measuring cup in the microwave. Stir in the sugar and cinnamon. Slowly drizzle the liquid over the top of the bread cubes.

Bake for 30-35 minutes till browned (I check one of the bread cubes by opening it up slightly to make sure it is not gooey inside).

Serve with maple syrup.

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