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Overnight of the Living Dead French Toast and a Giveaway

An easy overnight baked french toast recipe with pumpkin seeds, almonds, and cranberries for a seasonal touch!
Prep Time 1 day 10 minutes
Cook Time 45 minutes
Total Time 1 day 55 minutes
Servings 5 -7 Portions

Ingredients

  • ¼ Cup Unsalted Butter melted
  • ½ Cup Brown Sugar
  • 12 Ounces any kind of Bread sliced into 1 ½ inch wide strips
  • ½ Cup Dried Cranberries
  • ½ Cup Sliced Almonds
  • ½ Cup Pepitas Pumpkin Seeds
  • 1 ½ Cup Milk
  • 1 Tablespoon Vanilla Extract
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Nutmeg
  • ½ Teaspoon Ground Ginger
  • Pinch of Salt
  • Maple Syrup
  • Powdered Sugar

Instructions

  1. Mix together the butter and the brown sugar in the bottom of a 7” x 11” baking dish. Spread over the bottom evenly.
  2. Line the baking dish with a layer of bread slices and a little bit of the nuts, seeds, and berries. Add another layer of the remaining bread on top along with the rest of the nuts, seeds and berries.
  3. In a large mixing bowl, whisk together the eggs and sugar until the sugar is totally dissolved. Then whisk in the milk, vanilla, cinnamon, nutmeg, ginger, salt. Whisk until a custard is created.
  4. Pour the custard mixture over the bread layers, making sure to cover every nook and crannie. Cover with foil and let stand at room temperature for at least two hours. Then refrigerate overnight.
  5. Preheat oven to 375 degrees F. Remove the foil. Liberally drizzle the top of the bread with maple syrup. Bake uncovered for 30 minutes. Remove from oven and cover with foil and bake for an additional 10-15 minutes until center is no longer jiggly.
  6. Let stand for 5-10 minutes and then serve with powdered sugar and maple syrup.