Recipe courtesy of Cooking Channel

Overnight Baked French Toast Casserole

Getting reviews...
I love breakfast recipes in which most of the preparation is done the night before, so when morning comes, all you have to do is put it in the oven. This bread-pudding-like casserole is a great choice when family and friends come to stay with us, or when I want to use up a day-old loaf of French bread.
  • Yield: Serves 6 to 8
Share This Recipe

Ingredients

French Toast:

Topping:

Candied Pecans:

Directions

  1. Generously coat a 9 x 13- inch baking dish with nonstick spray or butter. Arrange the bread in the dish in overlapping slices.
  2. In a large bowl, beat together the eggs, half- and- half, vanilla, and cinnamon. Pour this egg mixture evenly over the bread slices. Cover the baking dish with plastic wrap or foil, and refrigerate overnight or for at least 3 hours.
  3. The next morning, remove the baking dish from the refrigerator. Preheat the oven to 350 degrees F.
  4. To make the topping, combine the butter, brown sugar, maple syrup, and salt in a small saucepan over medium heat. Stir until the mixture begins to bubble and foam. Once the butter has melted, slowly pour the mixture over the bread and in between the slices.
  5. Bake, uncovered, for 40 to 45 minutes, until golden on top. Remove the baking dish from the oven. Baste the top of the casserole with the maple syrup sauce and top with the chopped pecans before serving.
  6. For grown-ups only: I like to add 2 tablespoons of bourbon (whiskey) when cooking the maple syrup sauce to make this breakfast really special.

Candied Pecans:

Yield: 1 cup
  1. Line a baking sheet with parchment paper.
  2. Heat the sugar and 2 tablespoons of water in a small nonstick saucepan over medium- high heat, stirring with a wooden spoon until the sugar has dissolved. Watch attentively while the sugar syrup gently bubbles and changes from clear to a honey color. Once the syrup has changed color, add the pecans and salt. Stir for 1 minute, until the nuts are coated with syrup.
  3. Immediately spread the pecans out in a single layer on the baking sheet. Separate the pecans as best you can with 2 forks, but don't worry if a few of them are clustered. Allow the pecans to cool completely before storing them in an airtight container. They will keep for up to 2 weeks
  4. Variations: Add 1/4 teaspoon cayenne pepper along with the pecans for a spicier kick.

Fudge Factor

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …