A delicious and easy breakfast on the weekend is exactly what you need. Instead of wasting your morning in prep, make your breakfast the night before and just throw it in the oven when you wake up. That’s exactly what you can do if you follow our Overnight French Toast Bake from Food Network Kitchen. It’s fluffy and sweet while also being healthy. You’ll love the cinnamon and the pecans give it a praline-like finish.
- Nonstick cooking spray
- One 8-ounce whole wheat baguette
- One 12-ounce can evaporated fat-free milk
- One cup reduced-fat milk (substitute with coconut or almond milk)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ teaspoon ground cinnamon
- Pinch kosher salt
- 4 large eggs
- 1/3 cup chopped pecans
- ¼ cup and 2 tablespoons pure maple syrup
- 1/8 teaspoon ground cinnamon
- Cut the whole-wheat baguette into 24, ¼ inch slices.
- Coat a 9 by 13 inch baking dish with cooking spray.
- Arrange the bread in three rows and slightly overlap the slices.
- Whisk together the evaporated milk, milk, vanilla, almond, cinnamon, salt, and eggs until well combined.
- Pour the mixture over the bread, making sure to coat everything evenly.
- Cover the pan with aluminum foil and refrigerate overnight, or for at least 8 hours.
- Preheat the oven to 350 degree F.
- Remove the foil from the baking disk and spoon any remaining egg mixture over the top of the bread to make sure everything is evenly moistened.
- Sprinkle the pecans evenly over the bread along with 2 tablespoon of the maple syrup and the cinnamon.
- Bake until golden brown, about 40 minutes.
- Drizzle with the remaining ¼ cup maple syrup and enjoy your French toast.