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.
Recipe courtesy of Cooking Channel
Overnight Baked French Toast Casserole
Serves 6 to 8
Serves 6 to 8


French Toast:
  • 1 loaf French bread (standard, not a baguette), cut into 1 1/2-inch-thick slices
  • 6 large eggs
  • 2 cups half-and-half
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup pure maple syrup
  • 1/4 teaspoon kosher salt
  • 1 cup Candied Pecans, chopped, recipe follows
Candied Pecans:
  • 1/4 cup granulated sugar
  • 1 cup pecan halves
  • 1/4 teaspoon kosher salt



Generously coat a 9 x 13- inch baking dish with nonstick spray or butter. Arrange the bread in the dish in overlapping slices.

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.

The next morning, remove the baking dish from the refrigerator. Preheat the oven to 350 degrees F.

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.

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.

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:

Line a baking sheet with parchment paper.

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.

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

Variations: Add 1/4 teaspoon cayenne pepper along with the pecans for a spicier kick.

More from:

Christmas Recipes

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


French Toast

Recipe courtesy of Alton Brown

Stuffed French Toast with Fresh Strawberry Jam and Blueberries

Recipe courtesy of Kelsey Nixon

Carrot Cake Pancakes with Maple-Cream Cheese Drizzle and Toasted Pecans

Recipe courtesy of Bobby Flay

Cardamom-Orange French Toast

Recipe courtesy of Aida Mollenkamp

Grilled French Toast with Strawberries and Rosemary

Recipe courtesy of Michael Symon

French Toast with Salted Caramel and Creme Fraiche

Recipe courtesy of Nadia G

Pumpkin French Toast Stuffed with Blackberry-Caramel Mascarpone

Recipe courtesy of Bobby Flay

Baked Onions with Vinaigrette

Recipe courtesy of Laura Calder

Baked Figs with Grappa

Recipe courtesy of David Rocco

So Much Pretty Food Here