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5 from 1 vote

Small-batch Overnight French Toast

Prep Time10 minutes
Cook Time1 hour
Course: Breakfast, Dessert, Snack
Keyword: banana, banana bread, bread pudding, easy recipes, french toast, gluten-free, low sugar, overnight, small-batch
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