Description

This Overnight French Toast recipe is a delicious, make-ahead breakfast perfect for busy mornings. Thick slices of French bread soak overnight in a rich custard of milk, eggs, brown sugar, vanilla, and cinnamon. Baked until golden and topped with toasted pecans, this dish offers a perfect balance of creamy, sweet, and nutty flavors. Serve warm with butter and maple syrup for a cozy and comforting start to your day.

Ingredients

For the French Toast

2 tablespoons butter
1 loaf French bread, sliced into ½” thick pieces
2 ½ cups 2% milk, room temperature
6 eggs, room temperature
¼ cup dark brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
½ teaspoon salt
¾ cup pecans, roughly chopped

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Instructions

Prepare the Baking Dish: Grease a 13×9 inch baking dish with the butter, ensuring it is well coated to prevent sticking. Arrange the sliced French bread in the dish in slightly overlapping layers, covering the entire base. Set aside.
Make the Custard: In a large bowl, whisk together the milk, eggs, dark brown sugar, vanilla extract, cinnamon, and salt until the mixture is fully combined and smooth.
Soak the Bread: Pour the custard evenly over the arranged bread slices, pressing gently to make sure all the pieces are soaked thoroughly. Cover the dish tightly with foil and refrigerate overnight to allow the bread to absorb the custard.
Bake the French Toast: When ready to bake, preheat your oven to 350°F (175°C). Place the covered baking dish in the oven and bake for 40 minutes. Then, remove the foil, sprinkle the chopped pecans evenly over the top, and return the dish to the oven. Bake for an additional 15 to 25 minutes until the pecans are toasted and the bread is puffed up and lightly browned.
Serve: Remove the baked French toast from the oven and let it cool slightly. Serve warm topped with butter and maple syrup for a comforting and flavorful breakfast.

Notes

Using room temperature eggs and milk helps create a smoother custard.
For extra flavor, you can add a pinch of nutmeg or orange zest to the custard mixture.
Make sure to cover the dish tightly when refrigerating to prevent the custard from drying out.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
For a nut-free version, omit pecans or substitute with seeds like pumpkin or sunflower seeds.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Breakfast
Method: Baking
Cuisine: American