Confession, I love breakfast food. And the more carbs the better. Go big or go home, right?

But what I don’t always love is the time it takes to make big, delicious, bread-filled breakfasts.

That’s what I love about this overnight french toast, you can do all the prep work the night before and then just pop it in the oven in the morning! Perfect for those busy school mornings when you don’t have a lot of time, or lazy weekend mornings when you just want to lounge around. Minimum effort, maximum enjoyment. This post is part of a collaboration with 222 Fifth and I received complimentary product in exchange for my honest review. As always, all opinions are completely my own.

And of course, any meal tastes even better on new dinnerware (or, breakfastware, as the case may be), right? Of course it does. I recently received the gorgeous Evangeline dinnerware set from 222 Fifth and knew that these were the perfect plates to showcase this delicious dish. And it’s just an added bonus that they’re dishwasher and microwave safe, because that’s pretty much a must in my house!

I actually got this recipe from my mother-in-law and tweaked it a little bit with the addition of strawberries. Oh my goodness, they just make this mouth-watering breakfast even more special. With the caramelized bottom and the cooked strawberries, you really don’t even need syrup!

Or whipped cream, but we all know that’s just more fun.

Print

Strawberry Overnight French Toast

Prep Time

15 mins

Cook Time

35 mins

 

Looking for a yummy breakfast that you can make in a flash? This Strawberry Overnight French Toast is assembled the night before, then all that's left in the morning is for it to be baked!

Servings: 4

Author: Justine Young

Ingredients

• 1 cup of brown sugar
• 1/2 cup of butter
• 2 TBSP of corn syrup
• 5 eggs
• 1 1/2 cups of milk
• 1/2 tsp of vanilla extract
• 1/2 tsp of strawberry extract
• 1 cup of sliced strawberries
• 9 slices of french bread loaf

Optional

• 2 TBSP of granulated sugar
• 1 tsp of cinnamon

Instructions

1. Mix together brown sugar, butter, and corn syrup in a saucepan and melt over medium heat, be careful not to let the butter mixture burn.
2. Prepare a 9x13" pan with cooking spray and pour the butter mixture in.
3. Mix eggs, milk, and extracts. Lay the brad slices side-by-side in the pan (I also like to cut one slice up into smaller pieces and stuff in the large gaps) and pour all of the egg mixture over it.
4. Stuff all the little crevices with slices or chunks of strawberries.If you would like to, mix together cinnamon and sugar and sprinkle over the top.
5. Cover the pan and refrigerate overnight.
6. In the morning take the pan out of the refrigerator and preheat the oven to 350° while it sits on the counter. Bake for approximately 35 minutes.

What’s your favorite big breakfast?