Overnight Blondie French Toast Bake. Yes, you heard me right. Think decadent blondies meets your favorite overnight french toast bake. Breakfast is about to get REAL right now!
Overnight French Toast Bakes are kind of my “thing” if you haven’t noticed this before. I have the amazing Blueberry French Toast Bake that is perfect for this time of year. Then you have the Party Cake French Toast Bake if you’re feeling festive. Or this Cinnamon Raisin Bagel French Toast might be your thing. Needless to say I have one to fit all taste buds. Today I’m introducing you to the newest member of the french toast family; the Overnight Blondie French Toast Bake. And I promise you, it won’t disappoint!
Sometime the best recipes happen by pure accident. About a week ago, I was all set to whip up a french toast bake when I realized my only loaf of bread in the house was already more than three quarters gone. Considering I had the rest of my ingredients measured and ready to go, I set out to find a good substitute. I assessed the fridge and went with the next best option; leftover blondies.
We LOVE blondies so it’s not unusual to find a plate or two in our fridge. I actually made a batch a few days prior using this Blondie Brownie bar mix from Eat Me Guilt Free. These blondies actually have the perfect pound cake-like density needed to hold up to french toast. I wasn’t hoping for much but figured it was better than nothing. Turns out, the swap was such a tasty decision.
Let’s break down the recipe!
The most important ingredient in any overnight french toast bake is the bread. Traditional french toast recipes call for a crusty bread like challah or brioche to help soak up the egg mixture. Because this is a “blondie” version, here is where the blondie part comes in. Even thought it might seem like more work, I highly recommend going the extra step and using the prepared blondies. It’s so worth it and your taste buds will thank you later.
For the egg mixture I used whole eggs, cashew milk, vanilla extract, cinnamon and maple syrup for sweetness. Add the cubed blondies to a 9×9 baking dish, pour the egg mixture on top, cover and place the whole dish in the refrigerator overnight. The next morning, remove the plastic wrap and bake. You won’t believe the heavenly aroma coming from your kitchen.
Serve this with fresh berries, the cinnamon glaze or your favorite syrup. It’s great for breakfast, brunch, or serve it with a scoop of ice cream as a dessert. Enjoy the recipe!
An Overnight Blondie French Toast Bake that has a caramel-like “glaze” once it’s baked. Perfect for a fun breakfast or a lazy Sunday morning!
- 8 Eat Me Guilt Free Blondies,cut into 1 inch cubes(Substitute with 7-8 slices of cubed bread)
- 1 cup unsweetened cashew or almond milk
- 3 eggs
- ¼ cup maple syrup
- 1 tsp. vanilla
- 2 tsp. cinnamon
- Cinnamon Glaze (optional)
- 1 scoop cinnamon or snickerdoodle flavored protein powder
- 3-4 TBS unsweetened cashew milk
- Spray bottom of 9x9 glass baking dish with nonstick spray.
- Place cubed blondies or bread into prepared baking dish.
- In a large bowl, whisk together eggs,milk,maple syrup, cinnamon and vanilla extract.
- Pour egg mixture over blondies.
- Lightly press blondies down using a spatula so that it soaks up the mixture.
- Cover baking dish with plastic wrap and refrigerate for 8 hours or overnight.
- Remove the cover from the pan and bake at 350 degrees for 30-35 minutes or until golden brown on top.
- Serve warm with glaze and/or additional maple syrup.
- For Glaze:
- Whisk together milk and protein powder until a thin glaze forms.
- Add in more milk 1 teaspoon at a time, if needed to thin out.
- Drizzle over cooked French toast bake and enjoy.