I have pre-Thanksgiving bread in my fridge 😱
I cut up this bread one night wanting to make this overnight French toast for next morning, then I got distracted with another brunch idea (too many brunch ideas, none of them savory).
Repeat every Friday night for the next two months 😅 So at this point that bread is at perfect French toast level staleness. It is happening and I’m looking at this recipe.
Except I’m thinking, add one of the three options:
1. Berries (YUM)
2. Peanut butter (YU-HUM)
3. Chocolate (I mean…)
What should it be?
Let me know if you decide to join me in trying this for brunch this weekend!
Small-batch Overnight French Toast
Servings: 4 servings
Calories: 158kcal
Equipment
- Standard loaf pan
Ingredients
- 3 cups day-old bread, chopped (140 g) gf if desired, I used 2 english muffins
- 1 ripe banana, chopped (about 120 g)
- 2 eggs, beaten sub flax eggs
- 1/2 cup (nut) milk (120 g)
- 2 tbsp maple syrup (42 g) sub sugar and increase milk a bit
- 1 tsp ground cinnamon
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- In a large bowl blend flax/egg, milk, maple syrup, vanilla, cinnamon, pinch of salt until well combined.
- Add bread and chopped banana, mix (mashing the bananas a little).
- In the morning preheat oven to 350F.
- Transfer the mixture to a standard loaf pan with parchment.
- Bake 1 hour until golden.
- Cool a bit, slice and add any toppings you like.
Notes
- To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
Nutrition
Serving: 1 slice | Calories: 158kcal | Carbohydrates: 27g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 181mg | Potassium: 241mg | Fiber: 3g | Sugar: 13g | Vitamin A: 160IU | Vitamin C: 3mg | Calcium: 145mg | Iron: 1mg