Overnight French Toast
User Reviews
5
Overnight French Toast
Description
This Overnight French Toast starts by layering dense, half-inch slices of French bread in a buttered baking dish. A custard mixture made from room-temperature milk, eggs, dark brown sugar, vanilla extract, cinnamon, and salt is whisked until combined and poured evenly over the bread, allowing it to soak thoroughly when covered and refrigerated overnight. The next day, the dish is baked covered until set and puffed, then topped with chopped pecans and baked uncovered until the pecans are toasted and the bread surface turns lightly browned.
The result is tender, custard-soaked bread with a soft, creamy interior and a slightly crisp, nutty topping from the pecans. Warm butter and maple syrup are natural accompaniments, complementing the cinnamon and vanilla flavors. The texture balances moistness with a gentle crunch, suitable for a hearty breakfast or a special brunch.
Using a dense loaf of French bread sliced to the specified thickness improves custard absorption and texture. The custard soaking overnight allows the flavors to meld and the bread to soften evenly. Baking covered initially helps set the custard, while uncovering at the end crisps the topping without drying the interior.
Ingredients
- 2 tablespoons butter
- 1 loaf French bread sliced into ½” thick pieces
- 2 ½ cups milk room temperature, 2%
- 6 egg room temperature
- ¼ cup dark brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup pecans roughly chopped, 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
- Choose a dense loaf for overnight French toast and slice it yourself for optimal custard absorption and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 182mg | 61% |
| Sodium | 736mg | 31% |
| Potassium | 343mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 198mg | 20% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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