Overnight French Toast
- 3 eggs
- 1 1/2 tablespoons sugar
- heaping 1/2 tsp cinnamon or more to taste
- 1/2 cup milk
- 1/2 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 3-5 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: If using parchment paper 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.