Friday, November 20, 2009

Overnight French Toast

Yield: 8 main-dish servings (I halved it)
6 large eggs
2 cups milk
1 tablespoon Dijon mustard
Salt and pepper
¼ cup snipped chives, plus additional for garnish
1 loaf (9 ounces) French bread (preferably day-old), cut into ¼-inch-thick slices
6 ounces Gruyère cheese, shredded (I couldn't find this cheese, so I used Swiss instead; it was delicious!)

1.Grease shallow 1 ½-quart ceramic baking dish. In medium bowl, whisk eggs, milk, Dijon, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper until well blended. Stir in chives.
2.Arrange half of bread in bottom of prepared baking dish, overlapping slices to fit. Pour half of egg mixture over bread and sprinkle with two-thirds of Gruyère. Cover with remaining bread, overlapping slices. Pour remaining egg mixture over bread; gently press down to help bread absorb egg mixture. Sprinkle with remaining one-third of Gruyère. Cover and refrigerate overnight.
3.Preheat oven to 350°F. Bake 50 to 60 minutes or until puffed and golden and tip of knife inserted in center comes out clean, covering top during last 15 minutes if browning too quickly. Let stand 10 minutes to set custard before serving. Sprinkle with snipped chives.

No comments:

Post a Comment