Searching for an easy and delicious brunch or breakfast recipe? This Overnight French Toast is the perfect easy make ahead recipe, and is always a hit!
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.
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:
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.
Step 2: Beat eggs with wire whisk; add in half & half, brown sugar, cinnamon, nutmeg, salt, & vanilla. Whisk well until brown sugar is dissolved.
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.
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.
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.
Quite possibly the perfect brunch recipe!
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. Serves 6; for larger crowds, simply double the recipe!
Have you heard the news? It’s the 12th Anniversary of our LWSL Holiday Planner! For…
LWSL & Co. Favorite 5 It seems crazy that it's fall already, but we can…
Lisa's Favorite 5 I'm a busy wife, mom, and gigi, so I'm all about finding…
Feeling like your finances are out of control can be downright scary. Don't miss these…
Amanda's Favorite 5 Do you spend so much time pouring into everyone else in your…
Danny's Favorite 5 Need some gift ideas for the Dads in your life? I've got…
Simplify your life in just 3 simple steps. Get our Living Well Starter Guide, absolutely free!
View Comments
If I were going to double this...what size pan would I use?
Also...I’ve made this recipe tons of times. It is a HUGE hit with my family and friends...thank you!
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!!!
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 :)
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!
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.
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!!
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!
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.
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.
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! :)
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!