Breakfast for 8
Overnight French Toast
$2.96for 4540 minServes 8
French bread rests overnight in a sweet cinnamon custard, then bakes until golden and firm.
Photo: foodfaithfitness.com
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost | |
|---|---|---|---|
 | Bagels, English muffins, croissants$0.70 each typical | 1 | $0.70Typical price |
 | Eggs$0.30 each typical | 6 | $1.80Typical price |
 | Milk$0.04/oz typical | 8.5 oz | $0.34Typical price |
| Heavy cream$0.22/oz typical | 12 oz | $2.74Typical price |
| Total for the servings shown | $5.93 | ||
Pantry staples you likely have
Sugar and brown sugarCornstarch, vanilla, yeast, cocoaDried herbs, spices and seasoning blendsSyrups, molasses, powdered sugar
Not included in the cost.
Swaps
- Swap Heavy cream for Evaporated or condensed milkabout $0.08/oz less at typical prices
- Swap Milk for Almond, soy or oat milkabout $0.01/oz more at typical prices
- 540 minstart to table
- Involveddifficulty
- 8servings as written
- $typical cost tier
AmericanVegetarianKid-friendlyBudgetBreakfasts
$0.74 per serving$2.96 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Ingredients
- 1 loaf french bread
- 6 large eggs
- 1 cup whole milk
- 1 1/2 cups half-and-half
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 3/4 tsp ground cinnamon
- 1/4 tsp salt
- butter (optional)
- maple syrup and powdered sugar for garnish (optional)
Steps
- Butter a 9-by-13-inch baking dish and cut the French bread into thick slices.
- Arrange the bread in the dish in overlapping rows.
- Whisk the eggs, milk, half-and-half, sugar, vanilla, cinnamon, and salt in a bowl.
- Pour the custard over the bread, cover the dish, and refrigerate for 8 hours.
- Heat the oven to 350 F and bake uncovered for 45 minutes.
- Check that the center reaches 160 F, then serve with maple syrup and powdered sugar if desired.
Main ingredient on sale this week? See what to make with eggs on sale.
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