CHEF JEFF -- ONE BYTE AT A TIME: Overnight French Toast

This French toast recipe takes a bite out of brunch preparation.

Overnight French Toast

6 eggs

2 cups milk

1 tablespoon Dijon mustard

Salt and pepper to taste

¼ cup snipped chives, plus additional for garnish

1 9-ounce loaf French bread, preferably day-old, cut into ¼-inch slices

6 ounces Gruyere cheese, shredded

Grease a shallow 1½-quart ceramic baking dish. In bowl, whisk eggs, milk, Dijon, salt and pepper until well blended. Stir in chives.

Arrange half the bread in the prepared baking dish, overlapping slices to fit. Pour half the egg mixture over the bread and sprinkle with Xc of the Gruyere. Cover with remaining bread, overlapping slices. Pour remaining egg mixture over bread; gently press down to help it absorb egg mixture. Sprinkle with remaining Gruyere. Cover and refrigerate overnight.

Heat oven to 350 degrees. Bake 50 to 60 minutes or until puffed and golden, covering top during last 15 minutes if browning too quickly. Let stand 10 minutes to set custard before serving. Sprinkle with snipped chives.

Yield: Serves 8.

Approximate nutritional analysis per serving: 272 calories, 44 percent of calories from fat, 13.3 grams fat (6.5 grams saturated), 188 milligrams cholesterol, 16.9 grams protein, 21.3 grams carbohydrates, 0.8 grams fiber, 379 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.