Overnight Nutella French Toast Recipes

Steps:

• Melt butter in a heavy skillet.
• Lightly whisk eggs with milk.
• Spread Nutella between two slices of bread.
• Dip in egg-milk mixture briefly to coat.
• Slowly brown each side of the sandwich.
• Serve with whipped cream and strawberries or drizzle with maple syrup.

Steps:

• Spread Nutella on one slice of bread.
• Cover the Nutella with thin slices of banana.
• Place second slice of bread on top.
• Beat egg, vanilla and milk together.
• Dip the sandwich in the egg/milk mixture flipping to cover both sides.
• Heat butter in skillet over medium heat.
• Place sandwich in skillet and cook about 3 minutes per side until lightly browned and cooked through.
• Dust french toast with confectioner's sugar and eat immediately.

Steps:

• Butter a 9×13 inch baking dish. Pour a half-cup maple syrup on bottom. In a large bowl, whisk together the eggs, milk or cream, and vanilla extract until somewhat frothy and set aside. Smear five slices of bread generously with Nutella and top with another slice each to make five sandwiches. Cut each diagonally into quarters. Soak each quarter in custard mixture for one to two minutes, flipping to coat evenly. Transfer to the prepared baking dish. Pour the rest of the custard over the top and dot the top with butter. Refrigerate overnight. Bake at 365 degrees Fahrenheit for 35 to 40 minutes until golden brown.

Steps:

• Butter a 2-quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary. Nestle the raisins evenly between the slices of bread but not on top.
• In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
• Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners' sugar and serve with maple syrup.

Steps:

• Spread 1 tablespoon chocolate-hazelnut spread onto one side of each of 2 slices cinnamon bread; top each with another bread slice to make 2 sandwiches.
• Beat milk, egg, and vanilla extract together in a shallow bowl until smooth. Soak each sandwich in the milk mixture until the bread is moistened, about 15 seconds per side.
• Prepare a nonstick pan with cooking spray and heat over medium-high heat.
• Cook sandwiches in the hot pan until browned on the bottom, about 2 minutes. Flip sandwiches and continue cooking until other side is browned, about 1 minute more.

Steps:

• Place bread slices in a generously greased 9x13-inch baking dish, overlapping the slices.
• Place eggs, half-and-half, milk, sugar, cinnamon, nutmeg, and salt in a medium bowl and mix thoroughly with a rotary beater or whisk. Pour mixture over bread, making sure all slices are moistened. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Steps:

• Preheat oven to 200°F.
• Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.
• Heat 1 1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.