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An overhead photo of baked french toast topped with powdered sugar and raspberries and drizzled with honey simple syrup in a baking dish.
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5 from 4 votes

Baked French Toast

Stupid easy (and healthier) overnight baked French toast with challah bread, fresh fruit, and a side of honey simple syrup! Prep it at night and come morning, slide it into the oven while you enjoy your coffee!
Prep Time15 minutes
Cook Time30 minutes
Resting Time1 day
Total Time1 day 45 minutes
Course: Breakfast
Cuisine: American/Mediterranean
Diet: Vegetarian
Servings: 6
Author: Suzy Karadsheh

Ingredients

For the French Toast

  • 3 tablespoons unsalted butter, 2 tablespoons at room temperature, 1 tablespoon cold
  • 8 (3/4-inch thick) challah bread slices
  • 1 cup plain yogurt (not Greek yogurt)
  • 2 large eggs
  • 1 tablespoon honey
  • 2 teaspoons vanilla extract
  • Kosher salt
  • 1/4 cup whole milk
  • Powdered sugar, for garnish
  • Seasonal fruit (used here: raspberries)

For the Honey Simple Syrup

  • 1 cup honey
  • 1 cup water
  • 1/4 teaspoon lime juice

Instructions

  • Prepare the bread. Spread the room temperature butter on one side of each slice of bread. Add to a large (14X10-inch) baking dish with the buttered side facing down, shingling the bread so it’s slightly overlapping.
  • Make the custard. In a large bowl, whisk together the yogurt, eggs, honey, vanilla, and a small pinch of salt.
  • Soak the bread. Pour the custard over the challah, tipping the dish and using a spatula to ensure it’s evenly coated. Pull a few slices up to let the custard underneath. Cover and refrigerate overnight.
  • The next day: Get ready to bake. Place a rack in the upper third of your oven and preheat to 350°F.
  • Bake the French toast. Dot the challah all over with the cold butter, then pour the milk all over. Bake, uncovered, until the custard is set and the challah is almost firm to the touch, about 30 minutes.
  • Meanwhile, make the honey simple syrup. In a small saucepan over medium-high heat, combine the honey and water. Bring to a boil, stirring occasionally, then lower heat to simmer until thickened, about 20 minutes. Remove from heat and let cool to lukewarm, then stir in the lime juice.
  • Caramelize the toast. When the custard is set, flip on the broiler and broil for 2 minutes, watching carefully, until the top is golden brown.
  • Finish and serve. Dust with powdered sugar and top with your favorite fruit (I used raspberries). Serve the honey simple syrup on the side, allowing everyone to help themselves to as much or as little as they like. Enjoy!

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the honey used in this recipe.
  • Challah is sweet and fluffy, but any white bread would work here. It’s a good way to use up stale bread.

Nutrition

Calories: 491.3kcal | Carbohydrates: 85.9g | Protein: 10.6g | Fat: 13g | Saturated Fat: 6.2g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 4.1g | Trans Fat: 0.2g | Cholesterol: 112.2mg | Sodium: 317.3mg | Potassium: 215.1mg | Fiber: 1.7g | Sugar: 53.1g | Vitamin A: 460.2IU | Vitamin C: 0.6mg | Calcium: 142.5mg | Iron: 2.7mg

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