A decadent, make ahead breakfast perfect for the holidays! So easy, and in the morning you just bake and devour 🙂
Chocolate and cherry. And french toast. And make ahead.
I just don’t think it could get any better.
The bread is mildly sweet and not overpowering, and though these Individual French Toasts can definitely double as dessert with a scoop of ice cream (shall we call them bread puddings then?), they are actually not as loaded with calories and sugar as you might think. I know that’s not always something we think about during the holidays, but if you’re feeling guilty about allllllllll of the cookies, don’t worry — they make a perfectly acceptable breakfast or individually portioned dessert! The bread is made with cocoa and dried cherries, so it tastes great but is still healthy (enough)!
My only thoughts were, “I want to make this easier.” Because, hey — two kids 3 and under.
And since overnight breakfasts are by far the best kind, that was clearly the only way to go.
These overnight french toasts are soft and smooth on the inside and bursting with oozing chocolate, with just enough crispy edges on top. They slide right out of the pan after baking (so no scraping up your precious pans!) and they’re perfect alone, with a drizzle of syrup, or a dollop of whipped cream.
You can also bake them in batches if you have company, so that there are fresh french toasts ready for your guests as they wake. Either way, they’re low stress and big on luscious holiday flavor!
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Individual Overnight Chocolate Cherry French Toast
- 6 slices Chocolate Cherry Loaf
- 1/2 cup dried cherries
- 1/2 cup Semisweet Chocolate Chunks
- 4 large eggs
- 3/4 cup milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla
- Spray a muffin pan with non stick spray and set aside (you’ll need about 8 muffin cups sprayed).
- Chop bread into roughly ½” cubes. Toss with dried cherries and chocolate chunks and divide evenly between the 8 prepared muffin cups.
- In a medium bowl, whisk together eggs, milk, sugar and vanilla. Divide evenly between the 8 muffin cups. Ladle the egg mixture over slowly, and try to drizzle some over all of your top pieces of bread (but don’t stress, because those not covered in egg will be your delicious crunchy bits!). Press the bread down into the egg mixture as much as possible.
- Cover with tin foil and refrigerate for at least 2-3 hours or overnight.
- When ready to bake, bake at 350 degrees F for 20-25 minutes, until the center is set.
- Remove from the muffin pan and serve warm, garnishing as desired.They’re also great room temperature!
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