Savory Overnight French Toast Bake

Savory French toast is something you’ll always look forward to waking up to! You can throw it together the night before, and you’ll be SO glad you did.

I was SO happy that you guys seemed to be as excited about this savoury overnight French toast bake as I am when I posted about it on Instagram.

I’ve been a fan of sweet overnight French toast bakes with berries and cream cheese, etc., for a while. But my sweet tooth will never dominate my savory tooth, so I don’t know what took me so long to make savory French toast!

I used half of one of these French loaves from Safeway.

I made my savory French toast in a loaf pan which makes enough for two really big servings or three servings. If you want to make a bigger portion, it’s easy to just double the ingredients and use a bigger pan!

Just before it went into the fridge for the night.

I know most of my readers are American, but in Canada it was Thanksgiving this past weekend, and I made this with the leftover bread I didn’t need for stuffing and served it for Thanksgiving brunch! Fast forward two days and I made it again because I liked it so much – hope you do too!

Yield: 2-3Author: Chelsea | XO&SoPrint Recipe

With ImageWithout Image

Savory Overnight French Toast Bake

It only requires a handful of ingredients, and you can throw it together in five minutes, toss it in the fridge, then go to bed. Wake up, pop it in the oven, and before you know it, this savory overnight French toast bake with Gruyere is ready to be devoured!

prep time: 10 mins cook time: 35 mins total time: 45 mins

ingredients:

Half (approx. 250 g) of a large loaf of day-old French bread, cubed

3 eggs

2 tsp. smooth Dijon mustard

1/4 tsp. onion powder

2 tbsp. chives, chopped

1 cup milk

3 oz. (a little more than 1/3 cup) of Gruyere*, shredded

Salt and pepper

instructions

Grease a loaf pan (9×5) with butter until it’s well-coated.

In a large bowl, whisk eggs.

Add milk, Dijon, onion powder, shredded cheese, salt and pepper, and chives to the eggs. Mix well.

Add the cubed bread to the egg mixture, and blend with your hands until all the bread is coated in the egg mixture.

Pour the coated bread into the greased pan.

Press the bread down with your fingers, filling in any gaps.

Cover with saran wrap and refrigerate overnight (or at least four hours).

The next day, preheat your oven to 350F.

Set pan out to come to room temperature while your oven heats.

Cook for 35 minutes in a convection oven, covering with tinfoil for the last ten minutes.**

It’s done when it looks “set,” not soggy, and the bread is golden brown.

Serve on its own, or with ketchup, HP, or syrup (yes, syrup!).

NOTES:

*If you've never cooked with Gruyere before, don't be put off by it's semi-strong smell when you're shredding or cooking it. It has a very mild taste!
**In a non-convection oven, it will take about 45 minutes to bake, cover with tinfoil for the last 15 minutes.

Created using The Recipes Generator

I hope you love it – I know I do!

xo – C