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Melt-in-your-mouth goodness! Overnight French Toast

4.5

(77 reviews)

Time

approx. ½ day

Here’s a French toast recipe made by thoroughly soaking the bread in the egg mixture. Letting it sit overnight makes even thick slices of shokupan (Japanese milk bread) soft and fluffy, so you can enjoy a hotel-style breakfast at home. If you like, you can use thinner sliced bread or swap it for a baguette.

  • Calories

    595kcal

  • Carbs

    82.4g

  • Fat

    21.5g

  • Protein

    18.5g

  • Net Carbs

    80.3g

  • Sodium

    628.8mg

* per serving

* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.

* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).

Ingredients [ 2 servings ]

  • shokupan (Japanese milk bread), thick-cut2 slices
  • pasteurized egg2
  • sugar3 tablespoons
  • milk200 ml
  • salted butter20 g
  • honey2 tablespoons
Cooking notes

Please Note

This recipe contains honey. Do not give honey to children under 1 year of age, as it can cause infant botulism.

Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.

Instructions

1

Cut the bread slices in half.

2

Crack the eggs into a tray or shallow container and mix well, breaking up the whites. Add the sugar and milk, then mix well. Soak the bread in the egg mixture, coating it all over. Turn the slices over, cover with plastic wrap, and refrigerate overnight.

3

Heat the butter in a frying pan over medium heat. Arrange the soaked bread in the pan. Once the bottom is golden brown, flip and cook until both sides are nicely browned.

4

Serve on a plate and drizzle with honey.

Reviews

4.5

(77 reviews)

*Automatically translated from reviews posted in Japan.

  • 🇯🇵 User from Japan

    With just a little extra effort, plain sandwich bread can turn into a hotel-style breakfast. Since I used thick-cut bread, I poked small holes here and there with chopsticks so the egg mixture would soak in more easily. When cooking, once it had lightly browned, I covered it partway through to steam-cook it. That made it fluffy and soft all the way through. I removed the lid at the end to finish the surface. I served it with homemade lightly sweetened blueberry sauce, maple syrup, and a side of banana.

  • 🇯🇵 User from Japan

    So melty and creamy!!! It was so delicious that I’ll definitely make it again 🤍

  • 🇯🇵 User from Japan

    I made it with 3 tablespoons of sugar minus 1 teaspoon. It turned out to be just the right sweetness to eat as is. If you plan to drizzle honey or something similar on top afterward, I think you could reduce the sugar a little more. It was delicious—soft and soaked through with flavor. 🍞☺️

  • 🇯🇵 User from Japan

    I ate it topped with ice cream. It was more delicious than any French toast I’ve ever had. It was also easy since I could prep it the night before and just bake it in the morning, so I’d love to make it again.

  • 🇯🇵 User from Japan

    I’ve made it twice, and both times it turned out great because it was so easy to make 🍞 It wasn’t very bread-like, but soft, fluffy, and incredibly delicious!

  • 🇯🇵 User from Japan

    It turned out melty and fluffy 💛 I prepped it the night before and just baked it in the morning, so it was super easy and the best!

  • 🇯🇵 User from Japan

    I soaked both 5-slice and 8-slice bread for about half a day! As expected, the thicker the bread, the more soufflé-like and delicious it was! It was sweet and tasty with honey drizzled on top 🍯🤤

  • 🇯🇵 User from Japan

    I wanted something I could make easily.

  • 🇯🇵 User from Japan

    You can prep it the night before and just bake it in the morning, which is a big help on busy mornings. I usually add 1 tablespoon of sugar when making French toast, but this time I used a bit more and it was still not too sweet—just really delicious. I used a little less honey and sprinkled on some grated Parmesan cheese.

  • 🇯🇵 User from Japan

    I had some vanilla essence, so I added about 5 or 6 drops for fragrance 🙆😄 I prepped it in the morning and had it for lunch 🐱 I followed the recipe for the egg mixture and used three 6-slice-cut pieces of sandwich bread 🍞. I didn’t have any honey 🍯, but I did have powdered sugar, so I sifted some powdered sugar over the top. It turned out soft and custardy, so it was hard to cook in the frying pan, but once I tasted it, it was so delicious that I didn’t mind 😋🤗😇 I’d love to make it again 🍀😆👼😄🌵 I’m usually more of a rice 🍚 person, but it was so good that I made it again 🎵 I didn’t have salted butter, so I substituted margarine 😊