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Overnight Savory French Toast

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Put this eggy baked French toast together the night before.

Take a few minutes to put this breakfast dish together tonight. Then you can just pop it in the oven on Christmas morning and let it bake while everyone opens presents.

Overnight Savory French Toast

6 large eggs
2 cups milk
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup snipped chives plus additional for garnish
1 (9-ounce) loaf French bread, cut into 1/4-inch thick slices
3 cups (6 ounces) shredded Gruyère cheese

Grease a shallow 1 1/2-quart ceramic baking dish. In a medium bowl, with wire whisk, beat eggs, milk, Dijon mustard, salt, and pepper until well blended. Stir in chives.

Arrange half of the bread in the prepared baking dish, overlapping slices to fit. Pour half of the egg mixture over the bread and sprinkle with 2 cups cheese. Cover with remaining bread, overlapping slices. Pour remaining egg mixture over bread; gently press down to help bread absorb egg mixture. Sprinkle with remaining 1 cup cheese. Cover and refrigerate overnight.


Preheat oven to 350 degrees. Bake French toast 50 to 60 minutes or until puffed and golden and top of knife inserted in center comes out clean. Cover top during last 15 minutes, if browning occurs too quickly. Let stand 10 minutes to set custard before serving. Garnish with chopped chives.

Makes 8 main-dishes servings.

Nutritional information per serving: 355 calories, 22 g protein, 20 g carbohydrate, 20 g total fat, 1 g fiber, 214 mg cholesterol, 495 mg sodium

From “The Good Housekeeping Cookbook”

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