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Baked french toast topped with chopped pecans in a large white baking dish and a portion removed on a plate nearby with maple syrup on top.
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5 from 26 votes

Overnight French Toast

This overnight French toast casserole bake is the perfect no-fuss breakfast. Brown sugar, cinnamon custard paired with toasty pecan topping - yum!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
0 minutes
Total Time 1 hour 20 minutes
Servings 6 servings
Calories 450kcal
Author Yumna Jawad

Ingredients

  • 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 ground cinnamon
  • ½ teaspoon salt
  • ¾ cup pecans roughly chopped

Instructions

  • Prepare a 13x9 inch baking dish with the butter and place the French bread in the dish in slightly overlapping layers. Set aside.
  • Prepare the custard by whisking together the milk, eggs, dark brown sugar, vanilla extract, cinnamon, and salt until combined.
  • Pour the custard over the bread, making sure that all the slices are coated well with the custard. Cover tightly with foil and chill overnight in the fridge.
  • When ready to bake, preheat the oven to 350°F. Bake covered for 40 minutes. Remove the foil and add the pecans. Return to the oven and bake for an additional 15-25 minutes, or until the pecans are toasty and the bread is puffed and beginning to brown.
  • Serve warm with butter and maple syrup.

Notes

Tip: Get a dense loaf of bread for overnight french toast and cut it yourself for the best results. 

Nutrition

Calories: 450kcal | Carbohydrates: 51g | Protein: 17g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 182mg | Sodium: 736mg | Potassium: 343mg | Fiber: 3g | Sugar: 18g | Vitamin A: 462IU | Vitamin C: 0.3mg | Calcium: 198mg | Iron: 4mg