Prep it tonight, make it in the morning and have a warm breakfast without the hassle!
My son's favorite!
My son loves Breakfast. And he loves a big breakfast, every day. But in the morning when we are trying to race out of the house to school, camp or any number of weekend activities, time is usually of the essence. That’s when we turn to our favorite… Overnight French Toast.
The concept is simple: in the evening, you actually whisk together the french toast mixture and soak the french toast. Place it it in the refrigerator overnight, then place it in the oven to bake the next day! It’s perfect for busy mornings because it cuts out steps and mess and allows us to get ready and prep for the day while the french toast bakes. And my son still gets a warm, yummy breakfast!
Made here with Schar’s New 10 Grains & Seeds Gluten-free Bread, it is particularly yummy! This new Schar bread is a sourdough recipe and it made with ancient and whole grains including quinoa seeds, pumpkin seeds, flax seeds, sunflower seeds, millet flour, buckwheat flour, quinoa flour, amaranth flour and chia seeds. It is soft, hearty and so flavorful!
Transform your mornings with an easy way to enjoy a warm breakfast in the morning without all the work. Prep the french toast the night before, leave in the fridge overnight, and bake in the morning. Recipe adapted from Wheat-free, Gluten-free Cookbook for Kids and Busy Adults. Post sponsored by Schar GlutenFree.
Author: Healthy Gluten-Free Family
Recipe type: Breakfast
Cuisine: Gluten-Free, Vegetarian
1½ tablespoons sugar
heaping ½ tsp cinnamon (or more to taste)
½ cup milk
½ teaspoon vanilla
6 slices gluten-free bread (Note: I have made this with both frozen and room temperature bread with equal success)
Prepare French Toast
Line a baking sheet with parchment or aluminum foil. Spray generously with a cooking spray.
In a large bowl, whisk together eggs, sugar, cinnamon, vanilla and milk until well combined.
Place a slice of bread into the mixture, flip bread with a fork and turn to cover bread fully with the egg mixture, and let soak for 2-4 minutes. Place on baking sheet.
Repeat for the remaining five slices of bread.
After all bread has been dipped, soaked and placed on the baking sheet, pour any remaining liquid evenly over the bread. The liquid will absorb overnight.
Cover baking sheet with wax paper, plastic wrap or foil and refrigerate overnight.
The next morning
Preheat oven to 350 degrees F.
Remove "french toast" from refrigerator, remove wax paper, foil or plastic wrap that was covering baking sheet*. and bake for 10 minutes. (*Tips before baking: I prefer to use parchment paper but if baking on foil, I will spray a bit of cooking spray under each slice of bread in the morning before baking to prevent from sticking to foil. If using parchment and the parchment seems "wet", sometimes I will gently transfer french toast using a spatula to a new piece of parchment paper before baking)
After 10 minutes, carefully turn over slices. Bake an additional 10-15 minutes or until lightly browned.