Wendy's Overnight French Toast
Wendy's Overnight Oven French Toast
A family staple for Easter brunch and family breakfasts that started with my mother-in-law. I love this recipe because it's prepared the night before. You bake it in the oven the morning before serving it and fills the home with delicious smells.
TYPE | BREAKFAST & BRUNCH |
SERVES | 8 |
DIFFICULTY | EASY |
PREP TIME | 15 MIN |
COOK TIME | 50 MIN |
Ingredients
- 1 (12 oz.) loaf of Italian bread, cut in 1-inch slices
- 8 large eggs
- 2 cups milk
- 2 cups half and half
- 2 tsp. vanilla
- 1/2 tsp. nutmeg
- 1 tsp. cinnamon
For the Topping:
- 3/4 cup unsalted butter (softened)
- 1 1/3 cups brown sugar
- 3 Tbsp. honey
- 3/4 cups chopped walnuts or pecans
Directions
- Generously butter the base and sidewalls of the Mother of All Pans
- Fill the pan with the sliced bread and set it aside.
- Mix eggs, milk, half and half, vanilla, nutmeg, and cinnamon in a blender or immersion blender.
- Pour mixture over the bread.
- Put the lid on the pan and refrigerate overnight.
- Combine all the topping ingredients and set aside until time to bake toast.
- In the morning, remove the pan from the refrigerator and preheat the oven to 350oF.
- Using a cookie scoop or spoon, distribute small amounts of the topping over the bread.
- Bake at 350°F for 50 minutes until puffed and golden.
RECIPE BY
Wendy Dyer
All-Clad International Product Director & Mom
Thank you for your note, Wendy's Overnight French Toast should be baked in the oven at 350°F for 50 minutes without the lid.
If you make this recipe please let us know how it comes out! Tag us on Facebook or Instagram at @allclad and use #allclad for a chance to be featured on our page. Enjoy!
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When you make this recipe, please tag us on Facebook or Instagram at @allclad and use #allclad for a chance to be featured on our page!