+ This Simple Overnight French Toast Recipe brought to you by International Delight Simply Pure +
Nothing is more grand than French Toast for breakfast… Am I right?
What’s even better is when you only need 5 ingredients AND you can make it the night before, pop it in the oven in the morning and voilá, a scrumptious breakfast is served!
That is exactly what you get when you make my simple overnight French toast. It’s easy to whip-up and the entire family will love it. My secret, I use International Delight Vanilla Simply Pure Creamer. It’s made with real milk, vanilla & sugar, that’s it. It’s simple and pure, just like its name. The great thing about using Simply Pure for this recipe, is that I can eliminate 2 ingredients from my typical ingredient list. Simply pure already has the sugar and vanilla, it’s perfect! Here’s what you will need…
Bread (preferably day old), eggs, salt, berries (optional) & Simply Pure vanilla. That’s it! For you campers out there, this will be a prefect way to easily travel with your ingredients and then bake in a dutch oven. Here’s how you make it…
- 1 loaf of bread (day old if possible)
- 6 eggs
- 16 oz. of Simply Pure Vanilla Creamer
- ½ teaspoon salt
- 1½ cups of berries - fresh or frozen
- Cut bread into bit-sized cubes.
- If your bread is fresh, place on a baking sheet and bake for 10 minutes at 350˚ to dry it out a bit.
- In a medium bowl, add the eggs, creamer and salt and whisk.
- In a small baking dish roughly 8x8, spray with cooking spray then add your bread, berries and top with egg and cream mixture.
- If you are baking right away make sure everything is submerged in the egg mixture, let sit for 20-30 minutes.
- If you are baking later, cover with foil and place in the refrigerator until ready to bake.
- Preheat the oven to 350˚
- Place casserole into the oven and bake for 40-50 or until set and lightly browned.
- Let cool for a few minutes then serve with fresh berries. It's sweet & moist enough that you don't even need syrup!
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine. 11
This sounds delicious! Thanks for sharing at I’m Lovin’ It Link Party.
So if cooking later do we keep egg mixture separate from bread tell bake time?
Another suggestion: I use eggnog because it’s sometimes difficult to get eggs to blend well because of the stringy white streaks in the eggs. Eggnog is already mixed very well. That would make the recipe even quicker. The only problem is eggnog is not available year round!! Love your ideas!!
Great idea Yvonne! Thanks for sharing.
Heather