Overnight French Toast

In the morning, I find it’s enough to crawl out of bed and put the coffee on… let alone consider the complex nutritional balance of my first meal of the day.

This is where a little forward planning comes in handy.

A box of eggs, a few make ahead preparations and some leftovers are all you need to make
breakfast simple and seriously nutritious.

● Everyone has tried overnight oats, but did you know you can make french toast in one
dish overnight as well?

● The night before, simply butter an oven proof dish and arrange in your desired bread
in no more than a couple of layers (otherwise your french toast will dry out).

● Then make a flavourful egg custard whisked with a little dairy or non-dairy milk,
vanilla extract, a pinch of salt, a sprinkle of coconut sugar and half a teaspoon of
ground cinnamon.

● Pour this over your bread making sure all the pieces are nicely soaked (I used 4-5 small
pieces of bread to 3 eggs), dot each piece with butter, cover and place in the fridge

● The next morning, before you do anything else, turn the oven to 180C (fan) and
remove the french toast from the fridge to come up to room temperature (this helps
with cutting down cooking time).

● Then once the coffee is made and the oven has reached temperature, scatter
blueberries and/or blackberries over the french toast, place the dish in the top half of
the oven and bake for 15-20 mins, or until nicely puffed and golden.

● Serve the french toast with yogurt, maple syrup and a sprinkling of your Vanilla Nut
and Seed Crumb.

● Any leftovers can be refreshed with a little more milk to soak into the bread and
re-baked at 160C (fan) for 10 mins or so covered with a bit of foil so it doesn’t dry out.
Ensure it’s piping hot before serving


*Recipe and Post courtesy of Louisa Chapman-Andrews of Cook Folk