Easy Overnight French Toast Recipe
This Easy Overnight French Toast is a simple, make-ahead breakfast recipe perfect for busy mornings. Bread slices are soaked overnight in a rich mixture of eggs, milk, vanilla, maple syrup, and cinnamon, then baked to a soft, custardy perfection with a crunchy, cinnamon-sugar base topped with walnuts. Serve with whipped cream or syrup for a comforting and delicious start to your day.
- Prep Time: 15 minutes + 2 hours bread drying + overnight soaking
- Cook Time: 30 minutes
- Total Time: Overnight (~10-12 hours) plus 45 minutes (including bread drying and baking)
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
Base Layer
- ⅓ cup melted butter
- ⅓ cup brown sugar (packed)
- 1 teaspoon cinnamon (divided from 2 tsp total)
Bread
- 1 loaf French bread, sliced 1″ thick
Egg Mixture
- 12 eggs, beaten
- 1 ½ cups milk
- 1 tablespoon vanilla extract
- 2 tablespoons maple syrup (or ½ teaspoon maple extract)
- 1 teaspoon cinnamon (remaining from 2 tsp total)
Topping
- ⅓ cup chopped walnuts (or pecans)
- Whipped cream (for serving, optional)
Instructions
- Prepare the bread: Slice a loaf of French bread into 1-inch thick slices. Lay the slices out on the counter for a couple of hours to dry, or place them in a 300°F oven for 10 minutes, taking care not to brown the bread.
- Make the base layer: In a large rimmed baking sheet (approximately 17.5″ x 12.5″), combine melted butter, brown sugar, and 1 teaspoon cinnamon. Mix well and spread evenly across the bottom of the pan.
- Arrange the bread: Place the dried bread slices over the butter and sugar mixture in a single layer.
- Mix egg custard: In a large bowl, whisk together 12 beaten eggs, 1.5 cups milk, vanilla extract, maple syrup (or maple extract), and the remaining 1 teaspoon cinnamon until smooth.
- Soak the bread: Gently pour half of the egg mixture over the bread, making sure each slice is well soaked. Flip the slices carefully and pour the remaining egg mixture over the top to fully saturate.
- Add toppings and refrigerate: Sprinkle chopped walnuts evenly over the bread slices. Cover the pan tightly with plastic wrap and refrigerate overnight to infuse flavors and allow the bread to absorb the custard.
- Morning preparations: Remove the pan from the refrigerator and let it rest at room temperature for 20 minutes before baking to take the chill off.
- Preheat oven: Set your oven to 350°F (175°C) to warm up while the French toast rests.
- Bake: Place the uncovered pan in the oven and bake for 30 minutes. Watch carefully to ensure the French toast cooks through and the brown sugar base bubbles without burning or browning too much.
- Serve: Remove from oven and serve warm. Optionally, top with whipped cream and additional maple syrup if desired.
Notes
- Drying the bread beforehand helps it absorb the custard better without becoming soggy.
- Using a rimmed baking sheet prevents the custard from spilling over while baking.
- Walnuts can be substituted with pecans or omitted for nut-free preferences.
- For extra flavor, sprinkle powdered sugar or cinnamon sugar before serving.
- Ensure the bread is properly soaked but handle gently to prevent pieces from breaking apart.
- This dish can be prepared the night before and baked fresh in the morning for convenience.
Keywords: overnight french toast, easy breakfast, make ahead brunch, cinnamon french toast, baked french toast, custard soaked bread
Find it online: https://bitesizedbenny.com/easy-overnight-french-toast-recipe/
