Egg-free Overnight French Toast

I’ve never been a French toast fan. There’s something about soggy bread that just doesn’t appeal to me, no matter how crispy you end up getting it. But both my daughter and husband seem to have no problem with that, so we’ve recently modified this online recipe to make it work for our egg-allergic family.

There are two main benefits to this recipe. First, it can be made overnight, which has incredible merits when you’re running around like a crazy person in the mornings. Secondly, this particular recipe makes toast that doesn’t stick to the baking dish, which means you’re not throwing away 3/4 of it.

OVERNIGHT FRENCH TOAST INGREDIENTS:

• 8 pcs sliced bread (we used whole wheat)
• 1 cup flour
• 1 cup milk
• 1 TB sugar
• 2/3 tsp vanilla extract
• 1 tsp cinnamon
• Optional: 2 bananas, 1 tsp brown sugar, 1/2 tsp vanilla extract

OVERNIGHT FRENCH TOAST INSTRUCTIONS:

1. Mix together flour, milk, sugar, vanilla extract and cinnamon.
2. Place your bread slices in a single layer inside a Pyrex dish.
3. Pour half of the batter on top. Put a second layer of single-file bread slices on top. Pour remaining batter on top of that. Your bread should be mostly submerged; if not, add more of everything until it is.
4. Cover with foil and refrigerate overnight.
5. The next day, bake at 350 degrees for 35-45min.
6. Optional: if you want bananas on top, cut two ripe ones into slices and start sauteing them over the stove with a little olive oil. Add 1 tsp brown sugar and 1/2 tsp vanilla and stir them around until they’re mushy, maybe 1 min.