OVERNIGHT FRENCH TOAST
Author: Susanne at dishwithme.com
Folks, this one is a total crowd pleaser! I am not even kidding. And, since this is an overnight type recipe, it is super easy in the morning. All the preparation is done the night before, so all you have to do in the morning is bake it. This Baked Pecan Caramel French Toast is perfect for any day of the week, but, especially for special occasions, such as: Christmas morning, Mother’s day, Father’s day, Easter, or when you have overnight guests.
This recipe is assembled the night before you want to serve it for breakfast or brunch and stored in the refrigerator until the next morning.
The smell that will be wafting from your kitchen as this bakes is amazing.
I almost ALWAYS fix this for Mother’s day, but it is seriously good for any day of the week, or for a family brunch. Your family and friends will think you’ve created an impressive masterpiece.
HELPFUL HINTS FOR BAKED PECAN CARAMEL FRENCH TOAST
When purchasing your French bread, make sure it is a large loaf and not a baguette.
If I have left over French bread, I ALWAYS make my HOMEMADE ITALIAN CROUTONS recipe. EVERY SINGLE TIME! You will not be sorry you made these! As a matter of fact, you might consider buying an extra loaf of French bread to make more. The croutons can be used on salads, in soups, just to nibble on, or they can be crumbled and used as a breading.
As, always, my advise for ease in cooking is to chop, slice, dice and prepare everything first and then assemble.
GROCERY LIST FOR BAKED PECAN CARAMEL FRENCH TOAST
- French bread
- Brown sugar
- Pure maple syrup
- Heavy whipping cream
- Sour cream
- Pure vanilla extract
- Cinnamon – ground
- Nutmeg – ground
- Kosher salt
Since this is a sweet dish, something like this SUPER EASY SHEET TRAY HERB ROASTED POTATOES dish can help balance out the sweetness and make it more of a meal.
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Here is a pretty casserole dish with a lid!
Here is a nice mixing bowl set for your viewing pleasure.
You’ll need measuring cups and spoons for all of your wonderful dishes 🙂
- 9×13 Casserole dish
- Medium size saucepan
- Measuring cups and spoons
- 1 loaf French bread sliced & diced into 1 inch cubes
- 2 1/4 sticks Real butter
- 2 cups Brown sugar
- 5 Tablespoons Pure maple syrup
- 2 cups Pecans chopped
- 8 large Eggs
- 1/2 cup Milk
- 1 1/2 cups Heavy whipping cream
- 1.5 teaspoons Pure vanilla extract
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- Dash Kosher salt
- Generously butter the sides and bottom of a 9×13 casserole dish.
- Cut off the ends of the French bread and use the middle portion. You'll use about 3/4 of the loaf, depending on the size of the loaf. Slice the bread into one inch slices and then into one inch cubes. Set the cubed French bread aside.
- In a large bowl, whisk together the eggs, milk, heavy whipping cream, sour cream, vanilla, salt, cinnamon, nutmeg and salt. Set aside.
- In a saucepan, over medium heat, melt the butter, brown sugar and syrup, stirring until smooth.
- Pour the syrup into the casserole dish.
- Next, sprinkle the chopped pecans evenly over the syrup.
- Arrange the cubed bread on top of the syrup/pecan mixture.
- Give the eggs mixture another quick whisk and then pour the mixture evenly over the cubed bread. Using the back of a wooden spoon, or spatula, press on the mixture to ensure all bread cubes are covered with the egg mixture.
- Cover with plastic wrap or foil and refrigerate overnight.
- In the morning, remove the casserole dish from the refrigerator and let sit on the countertop while the oven is pre-heating.
- Pre-heat oven to 350°F. When the oven is ready, remove the plastic wrap and bake for 45 minutes to 1 hour. ALWAYS check it at the 45 minute mark. The top should be just slightly toasty.
- Remove French toast from the oven and let sit for 15 to 30 minutes. Use a spatula to remove the French toast and flip it over on a dish, so that the syrup/pecan portion is on top.
- I don't think you'll need it, but if you want the French toast more syrupy, simply add some additional maple syrup.