Overnight christmassy sourdough French toast

Overnight christmassy sourdough French toast
Prep this the night before and wake up to the most indulgent of Christmas breakfasts
Serves 6  / 
Prep 10 Mins  / 
Cook 45 Mins

Ingredients

75g Co-op unsalted butter, softened
6 slices Co-op Irresistible Christmas sourdough, halved
6 Co-op British free range eggs
350ml Co-op semi-skimmed milk
75g Co-op Fairtrade light brown soft sugar
1 tsp vanilla extract
1 tsp ground cinnamon
Zest of ½ orange
2 tsp icing sugar, to serve
2 tbsp maple syrup, to serve

Method

Rub the base of a 20cm-long oval baking dish with about a quarter of the butter.

Spread the rest on each of the slices of bread, then layer up in the dish — you may have to cut some slices to fill gaps.

Whisk the eggs with the milk, sugar, vanilla extract, ground cinnamon and orange zest in a bowl or jug to combine, then pour over the bread slices. Cover with cling film, then transfer to the fridge to soak overnight.

Preheat the oven to 200°C/180°C fan/Gas 6.

Bake the French toast for 45 mins, then remove from the oven and leave to cool slightly.

Dust with icing sugar and divide between 6 bowls.

Drizzle with maple syrup to serve.