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!

Print Recipe

5 from 1 vote

Small-batch Overnight French Toast

Prep Time10

Cook Time1

Course: Breakfast, Dessert, Snack

Keyword: banana, banana bread, bread pudding, easy recipes, french toast, gluten-free, low sugar, overnight, small-batch

Servings: 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.