Overnight French Toast Bake

Ready in 9 hours
Prep: 20 minutes
Inactive: 8 hours

Cook: 40 minutes

Yield: 6 servings

  

Ingredients

French Toast:
Nonstick cooking spray, for coating baking dish
One 8-ounce of whole wheat baguette, cut into twenty-four quarter-inch slices
One 12-ounce can evaporated of fat-free milk
1 cup of reduced-fat (2-percent) milk
1 teaspoon of pure vanilla extract
1/4 teaspoon of almond extract
1/4 teaspoon of ground cinnamon
Pinch kosher salt
4 large eggs
Topping:
1/3 cup of chopped pecans
1/4 cup plus 2 tablespoons of pure maple syrup
1/8 teaspoon of ground cinnamon

Directions
 

Making the French toast: Firstly coat a 9-13-inch baking dish with cooking spray. Then arrange the bread slices on the diagonal in three rows in the dish, slightly overlapping the slices.
 

After that whisk together the evaporated milk, milk, vanilla and almond extracts, cinnamon, salt and eggs until well combined. Then pour the egg mixture over the bread slices, taking care to evenly coat the bread and cover with aluminum foil and refrigerate for at least eight hours, or overnight.

Next, preheat the oven to 350 degrees F then remove the foil from the baking dish and spoon any remaining egg mixture over the top of the bread pieces to assure they are evenly moistened.
 

Making the topping: Firstly sprinkle the pecans evenly over the bread. Then sprinkle with two tablespoons of the maple syrup and the cinnamon and bake until golden, about fourty minutes.

In the end drizzle with the remaining 1/4 cup maple syrup and serve. Enjoy your meal!