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Overnight French Toast with Warm Maple Butter Syrup

Overnight French Toast with Warm Maple Butter Syrup | Easy Overnight French Toast | Overnight French Toast Recipe | Warm Maple Butter Syrup Recipe

I’ve made a version of this amazingly decadent french toast recipe for so many different gatherings–and shared it with so many of my friends over the years–that I honestly can’t believe I haven’t posted it here until now.  It is absolutely delicious yet super simple to make and practically fool-proof.

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Best of all, it can be prepared the night before so that all you have to do is crumble on the streusel topping, pop it in the oven, and heat the syrup.  It is my number one go-to recipe for any big breakfast or brunch, and we will for sure be adding this one to our Easter Brunch menu this year!

Here is what you need:

Overnight French Toast with Warm Maple Butter Syrup | Easy Overnight French Toast | Overnight French Toast Recipe | Warm Maple Butter Syrup Recipe

Overnight French Toast
1 loaf day-old french bread, cut into 1/2″ slices
Cooking spray or softened butter
5 eggs
1 1/2 cups half & half
1/4 cup brown sugar
1 teaspoon cinnamon 
1/4 teaspoon salt
pinch nutmeg
2 teaspoons vanilla
 
Streusel Topping
6 tablespoons butter, softened
1/2 cup packed brown sugar
1/2 teaspoon cinnamon
1 1/2 tbsp flour
3/4 cups chopped pecans (optional–my family doesn’t like it with nuts!)
 
Warm Maple Butter Syrup
2 tablespoons butter
1/2 cup real maple syrup
 

 

Overnight French Toast with Warm Maple Butter Syrup | Easy Overnight French Toast | Overnight French Toast Recipe | Warm Maple Butter Syrup Recipe

Step 1:  Lay out the slices of bread to dry out for a few hours.  Grease casserole dish with cooking spray or butter; arrange bread slices in layers in dish.

Overnight French Toast with Warm Maple Butter Syrup | Easy Overnight French Toast | Overnight French Toast Recipe | Warm Maple Butter Syrup Recipe

Step 2:  Beat eggs with wire whisk; add in half & half, brown sugar, cinnamon, nutmeg, salt, & vanilla.  Whisk well until brown sugar is dissolved.

Overnight French Toast with Warm Maple Butter Syrup | Easy Overnight French Toast | Overnight French Toast Recipe | Warm Maple Butter Syrup Recipe

Step 3:  Pour egg mixture over bread slices so that all slices are moist and well coated.  Cover the dish with saran wrap, making sure the saran wrap touches the wet slices.  Push down on saran wrap to further soak bread slices.  Place dish in refrigerator overnight.

Overnight French Toast with Warm Maple Butter Syrup | Easy Overnight French Toast | Overnight French Toast Recipe | Warm Maple Butter Syrup Recipe

Step 4: The following morning, preheat oven to 375 degrees.  Make the streusel topping by combining softened butter, brown sugar, cinnamon, flour, & nuts.  Sprinkle over french toast.  Bake for approximately 35-40 minutes until bread is puffy and top is golden brown.

Overnight French Toast with Warm Maple Butter Syrup | Easy Overnight French Toast | Overnight French Toast Recipe | Warm Maple Butter Syrup Recipe

Step 5:  While french toast is baking, make the maple butter syrup by heating butter and syrup in a small saucepan over low heat until butter is melted and syrup is warm.  Remove french toast from oven; drizzle serve over individual plates of french toast.  Serve immediately.

Overnight French Toast with Warm Maple Butter Syrup | Easy Overnight French Toast | Overnight French Toast Recipe | Warm Maple Butter Syrup Recipe

Overnight French Toast with Warm Maple Butter Syrup | Easy Overnight French Toast | Overnight French Toast Recipe | Warm Maple Butter Syrup Recipe

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What’s your favorite go-to brunch or breakfast recipe?

34 Comments

  1. Aimilee
    March 4 at 08:15AM

    Oh my heavenly yumminess, this looks SOOOOO good! Can’t wait to try it!

    • Ruth Soukup
      March 4 at 09:09PM

      LOL, let me know what you think! 🙂

  2. Peggy
    March 4 at 08:24AM

    Oh this looks like a winner! Pinning now, can’t wait to try!

    • Ruth Soukup
      March 4 at 09:10PM

      I’d love to hear what you think once you try it! 🙂

  3. Denise
    March 4 at 08:37AM

    Yummy! Thanks Ruth!

  4. Kristi
    March 4 at 09:42AM

    Looks yummy! Bet my kids would love, love, love this! I’m a homemade sausage gravy with biscuits kind of girl myself!

    • Ruth Soukup
      March 4 at 09:12PM

      Hmmmmm….I’m sure it is delicious if you eat meat but sausage gravy & biscuits have never quite done it for me. 😉 My husband would definitely choose that over the french toast though, so maybe I’ll have to get your recipe for him to try!

  5. March 4 at 10:02AM

    This looks incredible!

  6. Faith
    March 4 at 11:44AM

    This soulds delicious! I will have to try this soon! My favorite brunch recipe can be found here: http://www.tasteofhome.com/Recipes/Amish-Breakfast-Casserole. I often substitute the back for pancetta. It is absolutley my favorite breakfast casserole!

    • Ruth Soukup
      March 4 at 09:13PM

      That recipe sounds awesome Faith! Thanks for sharing!

  7. Taylor
    March 4 at 11:59AM

    I love this recipe! I use the one from twopeasandtheirpod.com. I have made it for my youth class at church – they loved it! Two Peas also has a baked pumpkin french toast recipe that I made for a ladies’ brunch I hosted. I used fresh pumpkin, and it was a.maz.ing!!!

    • Ruth Soukup
      March 4 at 09:13PM

      That sounds SO good! I will have to check out their site!

  8. Taylor
    March 4 at 12:04PM

    PS::I love how you sliced the bread. I always cut mine into slices…I think I will slice it next time!

  9. March 4 at 11:43PM

    Definitely bookmarking this recipe! I’m thinking of making these for breakfast tomorrow.

  10. March 5 at 08:58AM

    OMG, that looks divine! yuM!

  11. March 7 at 12:51PM

    I should not have read this at 12:51pm when I have yet to eat lunch as I am now drooling. I will absolutely try this Saturday morning. thank you

    • Ruth Soukup
      March 10 at 06:27AM

      Let me know how you like it Diana! 🙂

  12. March 7 at 07:50PM

    What a great idea to use the mini bread slices! My Aunt Becky makes a similar overnight recipe (which I love and often make) but I never thought to use the smaller bread slices. Thanks, Ruth!

  13. March 14 at 09:15AM

    I just had to report back to let you know that this was a HUGE hit at my house. Thank you so very much for sharing the recipe…am going to share again on facebook! 🙂

  14. August 20 at 07:01AM

    Hey Ruth!
    Could whole milk be substituted for the 1/2 & 1/2? I would think it would be OK, but would love to know if you’ve tried it that way first.

    • Jessica
      February 24 at 04:54PM

      Alyce I used whole milk and it was delicious! I did have to add in about 3 more eggs and extra milk plus spices because when I poured it out based on the measurements, I had dry slices. I did however use a larger pan than Ruth did. I used a 9 by 13 so next time I may try with my oval deep dish casserole.

  15. April 29 at 09:54AM

    Superb blog! Do you have any tips for aspiring writers? I’m
    planning to start my own website soon but I’m a little lost
    on everything. Would you recommend starting with a free platform like WordPress or go for
    a paid option? There are so many options out there that I’m totally confused ..
    Any recommendations? Cheers!

  16. Laura
    May 3 at 09:13PM

    This is a great recipe and I’ve made it a few times now.
    I add nuts, dried cranberries and diced apples too.
    It even gets better a few days after making it.
    It’s a winner!!

  17. May 6 at 08:32PM

    We are a group of volunteers and starting a brand new scheme in
    our community. Your website provided us with useful information to work on.

    You’ve done a formidable task and our entire community will be thankful to you.

  18. May 8 at 04:22PM

    I have a secret about keeping the cinnamon from clumping…before adding the ingredients, add the cinnamon with just a pinch of water and mix, then add the remaining ingredients. The cinnamon should incorporate much better now! Adding this to the grocery list!

  19. Kimberly Briskey
    June 16 at 02:37PM

    I tried this for Father’s Day . Oh my gosh, this is to die for !!! So rich and decadent, tastes like you slaved for hours, yet so simple. All my other (sweet) brunch recipes went into the trash. Thanks so sharing…. EVERY thing I’ve tried from your site is easy and raved about by my three boys and hubby ! Blessings to you 🙂

  20. leeann
    September 11 at 02:58PM

    I think that it was 6 years ago when I 1st had this at your home. You were kind enough to share the recipe with me. It has been a staple on every holiday and birthday morning ever since. Thank you Ruth from my entire family!!!

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