We are now in the final countdown to Christmas. Wrapping paper and ribbon may be shuffling between rooms and your refrigerator may be bursting with anticipation. Though your schedule may be impossibly full, I have your Christmas breakfast covered: overnight skillet French toast. With a mere 10 minutes of prep, you’ll be well on your way to a scrumptious dish without the multiple steps and lengthy cooking time of traditional French toast.

Overnight Skillet French Toast | Tutti Dolci

Flavored with cinnamon and orange for a bright citrusy flavor, I also infused maple syrup with a cinnamon stick and orange peel. My new Le Creuset skillet gives the sturdy bread a crisp golden exterior which yields to a tender center. In fact, I’m so smitten with it that in the spirit of giving, one lucky reader will win a Le Creuset skillet. See the details and enter below the recipe. Warmest wishes to all for a Merry Christmas!

Overnight Skillet French Toast | Tutti Dolci

Overnight Skillet French Toast
3 large eggs, lightly beaten
2/3 cup low-fat milk
1 Tbsp sugar
1 Tbsp orange zest
1 Tbsp orange juice
1 tsp cinnamon
pinch of nutmeg
pinch of salt
10 ounces Country French Bread, cut into 3/4-inch slices and lightly toasted
1 Tbsp unsalted butter, cubed

Syrup
1/2 cup maple syrup
1 tsp orange zest
1 cinnamon stick, broken in half
2 Tbsp pomegranate arils

Whisk together eggs, milk, sugar, orange zest, juice, cinnamon, nutmeg, and salt in a large mixing bowl. Butter a seasoned 10-inch cast iron skillet (or a baking dish). Pour 1/4-inch layer of custard into skillet, enough to cover the bottom completely. Arrange bread slices in an even layer and top with remaining custard. Cover with plastic and refrigerate overnight.

When ready to bake, let skillet stand at room temperature for 30 minutes and preheat oven to 375°F. Dot bread with butter and bake for 25 minutes, until puffed and golden. Meanwhile, combine maple syrup, orange zest, and cinnamon stick in a saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 15 minutes. Remove from heat and strain through a fine mesh sieve. Serve French toast warm, with infused maple syrup and pomegranate arils.

Yield – 6 servings
Calories – 270 (per serving)
Carbs – 48

Giveaway Details:
One winner will receive a Le Creuset skillet in the color of their choice. Enter the giveaway through the Rafflecopter below. Good luck!

a Rafflecopter giveaway

Giveaway ends on Friday, December 27, 2013 at 5 pm PST. The winner will be selected by random.org and contacted by email. If there is no response after 48 hours, another winner will be selected. Open to US Residents.

Disclosure: Le Creuset generously provided a skillet for the giveaway. I received no compensation and all opinions expressed in this post are my own.

45 comments

  1. We love French Toast in our house (who doesn’t?) and we’ve been adding citrus, orange juice and zest, since seeing Martha Stewart do it years ago. But, I just love your twist with pom arils! Plus, your easy method. Pure genius! Thanks ever so much for sharing, Laura. Best wishes to you and yours for a meaningful and joyous Christmas holiday! xo

  2. Sounds delicious! I love the idea of adding a cinnamon stick and orange zest to the maple syrup. A lovely concoction, to be sure. Looking forward to serving it to my love.

  3. The first thing I would make in this gorgeous skillet is something I could start on the stovetop and finish in the oven, and tarte tatin would be perfect.

  4. Laura: Wishing you and your loved ones a safe and beautiful holiday. Looking forward to Tutti Dolci posts in the upcoming 2014! 🙂

  5. I posted an overnight F.T. recipe last week but it was in an 8×8 pan. I don’t know why I never thought to use my skillet. Duh! What a great idea, Laura! It’s gorgeous. Pinned!

    I love the color of this skillet and I’d use it to make a giant cookie 🙂

  6. Fantastic giveaway (I have that same skillet and adore it)and a fantastic brunch recipe. So nice I’m thinking for New Year’s Day!

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