What should you make when you want a special breakfast that requires minimal effort? Overnight French Toast!
My father-in-law deserves all the credit for this dish. I distinctly remember the first time he made french toast for me and Tyler when we came to visit. He soaked thick, crusty bread in a custard mixture overnight, then seared and baked it in the morning. The result was an ultra-decadent french toast with a custardy center and crunchy outside. It was heavenly.
My role was to veganize it, and here’s the result! Did you ever imagine you could make french toast this good without eggs or milk?
Overnight French Toast
Servings: 6 pieces of french toast
- 6 thick slices of crusty bread (about 1 1/2 inches thick)
- 1 can (14 oz) light coconut milk
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 1/2 tsp cinnamon
- 1/8 tsp apple pie spice
- 1/8 tsp nutmeg
- 1 TBL nutritional yeast (seems strange, but trust me)
- 1 TBL coconut sugar
- Prepare the french toast the night before you plan to serve it. Start by setting the sliced bread out at room temperature for 1-2 hours to allow it to become slightly stale (you could also bake it at 250°F for about 10 minutes if you’re short on time)
- In the meantime, whisk together the remaining ingredients in a bowl
- Spread the bread in an even layer on a rimmed cookie sheet or in a large container, and pour the custard evenly over the bread
- Let soak for about 1 minute, then flip the bread so the other side can soak
- Cover and refrigerate overnight, or for a minimum of 6 hours
- When you’re ready to eat, preheat your oven to 375°F, and heat a cast iron skillet (or whatever pan you have around) over medium heat
- When the pan is hot, coat it thoroughly with cooking spray and sear the french toast on both sides
- Once seared, place the french toast on a baking sheet lined with parchment paper and bake for 20-30 minutes, or until slightly puffed up in the middle. (Cooking time will vary based on how soft you want the middle of your french toast to be. I like it soft and custard-like in the middle instead of cooked through, so I bake it for 20-25 minutes)
- Top with maple syrup, fruit, and whipped cream if you want it to feel extra special!