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Pancakes, Waffles & French Toast

Overnight Maple-Bourbon French Toast
1 (1-lb.) loaf sourdough or ciabatta bread, sliced 1/2" thick
8 large eggs
3 cups whole milk or half-and-half
1/2 cup packed brown sugar
1 Tbsp. vanilla extract
1/4 cup bourbon (optional)
3/4 tsp. ground nutmeg
1/4 tsp. ground cinnamon
1/2 tsp. salt
3/4 cup heavy cream
1/2 cup maple syrup
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Overnight Maple-Bourbon French Toast

Overnight Maple-Bourbon French Toast

Overnight Maple-Bourbon French Toast
  • Servings:Serves 8
  • Prep Time:15 minutes
  • Cook Time:45 minutes
1. Grease a 9x13" baking dish. Arrange bread slices in two rows in baking dish, trimming and overlapping as needed to fit.
2. In a large bowl, whisk eggs, milk, brown sugar, vanilla, bourbon (if using), 1/4 teaspoon nutmeg, the cinnamon, and 1/4 teaspoon salt until fully combined. Pour over bread, then press slices with a spatula until some of the liquid is absorbed. Sprinkle 1/4 teaspoon nutmeg over top, then cover tightly and refrigerate overnight.
3. When ready to bake, center a rack in oven and heat to 350 degrees. Unwrap baking dish and let sit at room temperature 30 minutes, then transfer to oven and bake until casserole is puffed, top is lightly browned, and custard has set, 40 to 45 minutes.
4. Meanwhile, whisk heavy cream, maple syrup, and remaining 1/4 teaspoon nutmeg and 1/4 teaspoon salt in a small saucepan and bring to a boil over medium-high heat. Reduce to medium and simmer, stirring frequently, until slightly thickened, 10 to 12 minutes.
5. Drizzle half of sauce over French toast; serve with remaining sauce on the side.
Source: Hannaford fresh Magazine, December 2020