Overnight French Toast

Based on other comments, I cut the liquid in the recipe down to 2 cups, split 50/50 between heavy cream and fat-free milk. I used a 13x9" pan. My bread was challah. Baked for 60 minutes -- it came out perfectly delicious, and my guests were thrilled. I did not have to turn the slices to get good results. I did tent the top with foil after about 45 min -- the tops of the slices got a nice slightly crispy brown by then. I will definitely make this again.

I’ve made this and many similar recipes. At this point, i just throw it together at, using what I have. My top tips, which are necessities to me, are: 1. Use day old bread OR slice&toast 10 mins @275. Fresh bread won’t absorb like stale can. 2. LET IT SOAK OVERNIGHT! Remove from fridge 30-60 mins before baking. 3. DO NOT just pour on top! *Dip each slice into liquid mixture 5ish seconds each side, saturate it*, as you would regular French toast. Assemble into dish & pour remaining mixture over.

If the heavy cream and whole milk both do you wrong like they do me, subbing for the same amount coconut milk will still produce an excellent result. I used Native Forest.

So many of these overnight egg based casseroles take a long time to cook since they are so thick and cold when first put in the oven. I used a 9x13 pan, and before putting it in the oven, used a spatula to flip the bread over so the wet bottom was now on top. I covered with foil first, baked at 375 for 15 minutes to get the whole thing hot. Then removed the foil and finished baking at 350 for about another 40 minutes. Going to spend December trying out variations with eggnog.

A great success. Reduced the sugar to 1/4 cup, used a combination of half and half and 2% milk. Puffed up beautifully. Used the tinfoil to cover the last 15 minutes of baking.

I made this today in a 9x9 pan. Next time, I will use a 13x9 pan! It was too smooshed together, so it took an hour and a half to bake. Otherwise, super easy and yummy!

Solution for crisp top/soggy bottom: Flip over before baking. Doesn't look as pretty when done but tastes uniformly eggy and delicious.

Soggy mess, much too much liquid. after an hour I siphoned off more than 2 cups and transferred to a larger pan, which didn't help. 6 eggs and 3 cups of milk and heavy cream is just too much for 1 pd. of bread. Had to toss it.

I made this for Easter brunch and it turned out wonderfully. I followed the recipe exactly, except used a 3 qt baking dish and filled it with as much bread as comfortably fit. (I used fresh brioche from Whole Foods, cut 3/4”.) I also tried to lay the bread as flat as possible, shingling one over the next, and pressed them to soak up as much of the liquid overnight as possible. Cooked for an hour, tented foil over for the last 15 minutes. Everything fluffed up perfectly and tasted amazing!

After reading other comments I was very nervous that it would be soggy. It turned out AMAZING! Some things to do: 1. Make the night before in 3qt 9x13 pan - no joke, the liquid needs time to absorb. 2. I cut down the liquid to 2 cups milk and 1/2 cup heavy cream. 3. I used brioche bread. 4. In the morning (after 13 hours of soaking) I took off the remaining liquid and RE-poured over the top before baking. 5. I wish we could post pictures but the shingle approach for the bread was perfect.

Pull it out of the refrigerator and let it get to room temperature (or close to it) before putting into the hot oven. Or if you don't have time, put it into a cold oven at the lowest setting possible to warm up the glass dish for a few minutes before turning up the temperature. Hope this helps.

Not enough flavor for me, even when being generous with the cinnamon and the nutmeg. If I were to make it again, I'd double them if not add in a little cloves. The pecans were the best part, so I thought there could be more of those and more raisins as well.

I made this for Easter brunch and it was a huge hit! Followed the recipe exactly except my grocery store ran out of heavy cream so I used 2 cups milk and 1 cup half & half. I used a big challah bread in an enamel 14½" bake pan and ladled batter to make sure all slices were soaked and pressed them down a bit too. Instead of pecans I sprinkled brown sugar over the top before baking. I completely forgot to tent foil over it and the top crust got a little crunchy brown, which worked out great.

Delicious and easy! Made with challah. Based on other reviews, reduced the liquid by 1/2 cup--although in retrospect it would have worked just fine as written. Next time I make this will double or triple the spices.

I'm sorry to hear it didn't work out for you. I've never not had the bread soak all of the liquid after being refrigerated overnight. This is one of my children's most requested special occasion breakfasts.