Five More Minutes Recipe
Make Five More Minutes Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Overnight French Toast Bake (Five More Minutes)
Crisp Topping (gives that 'five more minutes' crunchy finish)
Method
Overnight French Toast Bake (Five More Minutes)
- 1
Prepare the bread
Butter or spray a 9x13-inch (or similar) baking dish. Place 8 cups torn bread pieces evenly in the prepared dish, gently packing so they fit but still have some air pockets.
- 2
Make the custard
In a large bowl, whisk 8 eggs until frothy. Whisk in 2 cups whole milk, 1 cup heavy cream, 1 cup granulated sugar, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, and 1 teaspoon fine salt until sugar is mostly dissolved and mixture is uniform.
- 3
Combine and chill
Pour the custard evenly over the bread, pressing down gently on a few pieces so they absorb liquid. Drizzle 4 tablespoons melted butter over the top. Cover the dish tightly with plastic wrap and refrigerate overnight or at least 6 hours so the bread fully soaks the custard.
- 4
Bring to room temperature before baking
Remove the casserole from the refrigerator 30 minutes before baking so it comes closer to room temperature. Preheat the oven to 350°F (175°C) while it rests.
- 5
Bake with topping
After topping is ready (see Topping section), sprinkle the crisp topping evenly over the soaked bread. Bake in the preheated 350°F oven on the middle rack for 35–45 minutes, until the custard is set (an instant-read thermometer in the center should read about 165°F/74°C) and the top is golden brown.
- 6
Rest and finish
Remove from oven and let rest 5–10 minutes (this is literally the 'five more minutes' moment) to firm up for easier slicing. Dust lightly with powdered sugar if using.
- 7
Serve
Cut into squares and serve warm with maple syrup to taste. Leftovers keep refrigerated up to 3 days and reheat gently in a 325°F oven or microwave.
Crisp Topping (gives that 'five more minutes' crunchy finish)
- 8
Make the topping while the casserole comes to room temperature (or before chilling). In a small bowl combine 3 tablespoons all-purpose flour, 3 tablespoons packed light brown sugar, 3 tablespoons rolled oats, 2 tablespoons toasted chopped pecans or walnuts (if using), and a pinch (1/4 tsp) of salt.
- 9
Cut in 3 tablespoons cold diced butter with a fork or pastry cutter until mixture resembles coarse crumbs. The butter pieces should be about pea-sized to produce a crumbly, crisp top when baked.
- 10
Scatter the topping evenly over the soaked bread just before placing the dish in the oven so it forms a crunchy crust while the interior finishes setting.