I love the idea of overnight French Toast, particularly on holidays. Often, it ends up being sickly sweet and overly sugary, putting me into a sugar coma for the rest of the day, and debating whether or not it is a good idea to eat that piece of apple pie. I always want that piece of pie, so this kind of overnight French Toast is perfect for me.
This recipe is decadent, sweet, but the orange zest adds a perfect sharpness to offset the sugar. The chocolate is creamy, and thick with a deep and dark chocolatey flavor that creates a lovely center to the soft bread.
I think the crowning jewel of this recipe might be the syrup though. The syrup is sweet and slightly caramelized, and creates the perfect compliment to the rich chocolate and the bread.
If you like chocolate and orange together, this recipe is for you. It might just become your family's favorite.
- 8 oz cream cheese, at room temperature*
- 2 Tbsp dark chocolate chips, melted
- 3 Tbsp cocoa powder
- 2 tsp sugar*
- dash of salt
- 1/2 tsp vanilla
- 1 loaf French Bread
- 1 tsp orange zest*
- 1/4 cup sugar*
- 6 eggs*
- 1 cup milk*
- 1 Tbsp orange juice
Orange Topping Syrup:
- 1 cup sugar*
- 1 cup water
- 3/4 cup orange juice
- 1 tsp orange zest*
- 1 Tbsp cornstarch*
- 2 Tbsp butter*
*Creative Green Living recommends purchasing these ingredients as organic where available to avoid GMOs, pervasive pesticides and/or questionable farming practices.
Nutrition information is approximate and may vary based on the freshness and brand of your ingredients. Nutrition information calculated at: Calorie Count.
- In a stand mixer, fitted with the paddle attachment, combine cream cheese and melted chocolate chips. Once they have combined, add the cocoa powder, white sugar, salt and vanilla and mix until combined. Set aside.
- Slice your French bread into 12 even slices, cutting off the ends and eating them (like I do) or discarding them.
2. Group the pieces of bread into stacks of two and neatly arrange them in a 9x13 baking dish, with one layer on bottom, and another layer stacked on top. Spread a thick, even layer of the chocolate spread on the bread on the bottom of the pan. You can spread another layer on the top layer, if you have enough left over. Place the top piece chocolate side down, if you choose to coat those pieces in chocolate.
3. In a medium sized bowl, combine your orange zest, sugar, eggs, milk and orange juice and whisk until combined.
4. Pour egg mixture evenly over your French Toast. Cover with tin foil and refrigerate overnight, or for at least 8 hours.
5. The next morning, about 45 minutes before you want to start baking it, remove the pan from the fridge, and let the French toast come to room temperature.
6. Preheat your oven to 350°F for 40 - 50 minutes. Once your edges are golden brown and the egg has set, remove from the oven.
1. While your French Toast is cooling slightly, combine the sugar and water in a saucepan, and
put on the stove over medium heat so that the mixture will begin to boil. Stir often so the
sugar doesn't burn.
2. In a separate bowl combine orange juice, cornstarch and zest. Mixt to combine, then pour int
the simmering saucepan. With the syrup just simmering, heat, stirring constantly for 5
3. Add butter, let it melt, stir a few times, and remove from heat.
4. Pour liberally over individual servings of French Toast.
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Landen runs Measure and Whisk, a cooking blog with a focus on real food. She is a firm believer that quality is superior to quantity, and prefers small amounts of good food over large quantities of cheap food. Deeply disappointed in cheap bacon, she prefers to buy $6 bacon less frequently. Because of this, she typically cooks vegetarian meals for her family.
Her blog also features photos of her baby, Fox, and suggestions on how to live an eco-friendly and minimalist life, both in and out of the kitchen. Follow her on Pinterest and Instagram for beautiful food photos and pictures of baby Fox.
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