Monthly Archives: April 2013

Overnight French Toast

Overnight French Toast with Almond Streusel & Blueberry Maple Syrup

Serves 6-8
                   
7 eggs
1 ¼ Cups milk
1 1/4 Cups half and half
½ Cup sugar
2 teaspoons vanilla extract
¼ teaspoon ground nutmeg
2 baguettes ends trimmed, sliced and dried

For Streusel:
½ teaspoon almond extract
½ Cup all purpose flour
¼ Cup sugar
1/8 teaspoon salt
3 Tablespoons butter
¼ Cup sliced almonds

For Syrup:
½ Cup blueberries
½ Cup pure maple syrup
½ teaspoon lemon juice

 

  1. Coat a 13 x 9 inch glass or ceramic baking dish with non stick spray
  2. Whisk eggs, milk, half and half, 1/2 cup sugar, vanilla, and nutmeg in a large bowl
  3. Toss baguette pieces in egg mixture and let stand 5 minutes to absorb some of the custard.
  4. Arrange baguette pieces in the baking dish, flat side down. Pour residual custard over bread
  5. Cover with plastic and refrigerate for 2 to 24 hrs
  6. Preheat oven to 375
  7. Combine all ingredients for the streusel in a bowl, then sprinkle over the baguettes
  8. Bake until topping is golden and bread is set. About 30 minutes
  9. Simmer blueberries and syrup together in a saucepan over medium low heat, stir in lemon juice and serve over French toast.