Overnight French Toast

Dairy Free
Health score
14%
Overnight French Toast
535 min.
8
555kcal

Suggestions


Indulge in a delightful morning treat with our Overnight French Toast, a perfect dish for brunch gatherings or a cozy family breakfast. This recipe is not only dairy-free but also incredibly easy to prepare, allowing you to enjoy a delicious meal without the hassle of morning cooking. Just imagine waking up to the enticing aroma of golden-brown French toast, ready to be savored with a luscious orange sauce.

The beauty of this Overnight French Toast lies in its simplicity and the ability to prepare it the night before. With a rich blend of eggs, orange juice, and a hint of orange-flavored liqueur, each slice of French bread soaks up the flavors, resulting in a moist and flavorful dish that will impress your guests. The addition of pomegranate seeds adds a burst of color and a touch of sweetness, making it not only a feast for the palate but also for the eyes.

Whether you're hosting a brunch or simply treating yourself to a special breakfast, this recipe is sure to become a favorite. Serve it warm with the homemade orange sauce drizzled on top, and watch as everyone gathers around the table, eager to dig in. Get ready to elevate your breakfast game with this scrumptious Overnight French Toast that promises to bring joy to your mornings!

Ingredients

  •  eggs 
  • 0.3 cup orange juice 
  • tablespoons orange juice orange-flavored
  • tablespoons sugar 
  • 0.3 teaspoon vanilla 
  • 0.3 teaspoon salt 
  • 16 slices bread french
  • 0.5 cup butter 
  • 0.3 cup sugar 
  • 0.3 cup orange juice concentrate frozen thawed
  • 0.3 cup pomegranate seeds 
  • 0.5 cup frangelico 

Equipment

  • bowl
  • frying pan
  • sauce pan
  • whisk

Directions

  1. In small bowl, beat eggs, half-and-half, orange juice, liqueur, 2 tablespoons sugar, the vanilla and salt with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches.
  2. Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
  3. In 1-quart saucepan, melt butter over medium heat.
  4. Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved.
  5. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm.
  6. Heat griddle to 375°F or heat skillet over medium heat; grease with butter. Cook bread 4 to 5 minutes on each side or until golden brown.
  7. Serve with sauce.

Nutrition Facts

Calories555kcal
Protein12.31%
Fat26.99%
Carbs60.7%

Properties

Glycemic Index
48.96
Glycemic Load
60.51
Inflammation Score
-8
Nutrition Score
20.694347547448%

Flavonoids

Catechin
0.02mg
Epigallocatechin
0.01mg
Eriodictyol
0.03mg
Hesperetin
2mg
Naringenin
0.36mg
Myricetin
0.01mg
Quercetin
0.04mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:554.91kcal
27.75%
Fat:16.77g
25.8%
Saturated Fat:3.75g
23.45%
Carbohydrates:84.88g
28.29%
Net Carbohydrates:81.71g
29.71%
Sugar:22.94g
25.49%
Cholesterol:81.84mg
27.28%
Sodium:1009.53mg
43.89%
Alcohol:0.04g
100%
Alcohol %:0.03%
100%
Protein:17.21g
34.42%
Vitamin B1:0.97mg
64.67%
Selenium:43.52µg
62.17%
Folate:183.99µg
46%
Vitamin B2:0.68mg
40.18%
Manganese:0.69mg
34.6%
Vitamin B3:6.4mg
32%
Vitamin C:26.06mg
31.59%
Iron:5.48mg
30.47%
Phosphorus:193.13mg
19.31%
Vitamin A:704.55IU
14.09%
Fiber:3.17g
12.69%
Magnesium:50.64mg
12.66%
Copper:0.23mg
11.69%
Zinc:1.66mg
11.08%
Vitamin B6:0.22mg
10.85%
Calcium:90.16mg
9.02%
Vitamin B5:0.89mg
8.94%
Potassium:306.45mg
8.76%
Vitamin E:1.05mg
6.99%
Vitamin B12:0.21µg
3.5%
Vitamin D:0.44µg
2.93%
Vitamin K:1.87µg
1.78%