Overnight Baked French Toast is an all-in-one crowd pleaser recipe for scrumptious French Toast Casserole. Put it together in a few minutes at night. Refrigerate. Bake it in the morning for a delicious, syrupy breakfast.
Will you have lots of family staying with you for the holidays? This Overnight Baked French Toast recipe will let you savor your coffee while the oven does the work. No standing at the grill, making individual French Toast. You just whip it up the night before, layer the ingredients and refrigerate overnight. Then pop it in the oven for 30-45 minutes in the morning. DE-LISH-OUS!
I like to make this when we have a house full of grandkids. They love it, and it takes almost no work. Of course, we usually have some meat with it. Bacon is a good choice in my humble opinion.
What You Need
You don’t need many tools—just some measuring cups and spoons, a wire whisk or a fork, and a casserole dish. But what you really want is a fabulous coffee machine that makes a full pot or one cup. Am I right?
Overnight Baked French Toast Recipe
Overnight Baked French Toast
- 4 tablespoons butter
- 1/4 cup brown sugar
- 12 slices of bread
- 4 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt (optional)
In an oblong baking dish (7” x 9” or so), melt the butter and sprinkle the brown sugar over it. Stir until all the sugar is wet and evenly distributed.
Lay the bread over the top of the mixture, two slices, side-by-side, then covering the previous layer halfway (see picture) until all the bread is laid on the butter/sugar mixture. (See Notes)
In a separate bowl, whisk the eggs, milk, vanilla, cinnamon, nutmeg, and salt.
Evenly pour the egg mixture over the top of the bread.
Cover and refrigerate overnight.
Refrigerate & Bake
In the morning, bake the casserole in a 350F degree oven until toasty brown, about 30-40 minutes.
Alternate Method: Instead of using whole slices of bread, cube the bread and toss it on top of the sugar mixture. Pour the egg mixture over the top and continue with the recipe as written. It gets a little crispier.
More About This Recipe
My friend, Suzanne Tignor, gave me this recipe. Suzanne passed away several years ago. She was absolutely delightful and I miss her. Whenever she would bring food to an event or gathering, she would say, “This is the BEST (whatever) you’re ever gonna have!” It didn’t matter if she bought it at the local grocery and dumped it in her dish to serve, or she made it herself. She set you up to enjoy the food. And it really was the BEST (cake, cookies, salad, whatever) we had at that meal (or any).
Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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