Recipe: Overnight French Toast

Maple syrup, whipped cream, fresh fruit for garnish

Arrange a layer of bread in a 9x13-inch baking pan sprayed with nonstick cooking spray.  Spread half of the cream cheese over the bread. Arrange the remaining bread on the cream cheese layer. Spread the remaining cream cheese on the bread. Whisk together the milk and syrup in a bowl. Add the eggs one at a time, whisking constantly until blended. Pour over the prepared layers. Cover the dish with plastic wrap. Weight the plastic wrap with two boxes of confectioners' sugar or cake mix so that the plastic is touching the layers.. Chill overnight in the refrigerator.

Preheat the oven to 350 degrees. Bake, uncovered, for 30-40 minutes or until the eggs are set.  Let stand for 10 minutes loosely covered with aluminum foil. Serve with warm maple syrup, whipped cream and fresh fruit.  You may spread your favorite flavor preserves over each layer of cream cheese for extra flavor, if desired.

Other recipes from "Savor the Seasons"

Roasted Beef Tenderloin with Brandy Cream Sauce - Savor the Seasons

The Junior League of Tampa has a recipe book and cooked up an amazing breakfast in the studio that you can make ahead of time for Christmas morning. You can find the book, Savor the Seasons, on Amazon for other great recipes and ideas for the holiday season.

Here's the recipe for Overnight French Toast:

Overnight French Toast - Savor the Seasons

1 loaf French bread, cut into 3/4 inch slices
8 ounces cream cheese, softened
1 1/2 cups milk
1/3 cup maple syrup
12 eggs

Beef Tenderloin
1 garlic clove, minced
1/2 cup olive oil
1/4 cup (1/2 stick) unsalted butter
1/4 cup cooking sherry
2 to 4 tablespoons red wine vinegar
Dash of Worcestershire sauce
2 tablespoons salt (do not use kosher)
1 tablespoons finely crushed black pepper
1 (2-pound) short loin beef tenderloin

Brandy Cream Sauce
1 cup dry white wine
1/2 cup brandy
2 1/2 cups veal stock or low-sodium beef stock
8 to 10 black peppercorns, coarsely crushed
1 tablespoon red currant jelly
1/2 cup heavy cream

For the beef, preheat the over to 350 degrees. Combine garlic, olive oil, butter, sherry, red wine vinegar, Worcestershire sauce, salt and pepper in a shallow bowl and mix well. Roll the tenderloin in the mixture to coat thoroughly and place the tenderloin in a baking dish. Bake for 25 to 35 minutes for rare or for 30-45 minutes for medium rare. Slice the tenderloin at a 45-degree angle. Serve with brandy cream sauce.

For the sauce, heat a heavy-bottom skillet over high heat. Cook the wine and brandy in the skillet until reduced by two-thirds, stirring frequently. Stir in the veal stock and peppercorns. Cook until the sauce is of a syrup consistency, stirring frequently. Pour the sauce through a fine sieve or cheesecloth and return to the skillet, discarding the solids. Add the jelly and cream and cook until heated through. Do not boil.

Stuffed Tomatoes
4 or 5 tomatoes
1 (5 ounce) jar Old English cheese spread
2 tablespoons butter, softened
1/4 cup chopped green onions
1/4 cup bread crumbs
3 slices bacon, crisp-cooked and crumbled
Salt and pepper to taste

Preheat the oven to 350 degrees. Slice the stem end off each tomato. Scoop the pulp out and remove the seeds. Chop and drain the pulp. Place the tomatoes, cut side down, on paper towels to drain. Combine the cheese spread and butter in a bowl and mix well. Add the tomato pulp, green onions, bread crumbs, bacon, salt and pepper and mix well. Spoon into the tomato halves and arrange the tomatoes on a baking sheet. Bake for 25 to 30 minutes or until the tops are brown.

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