Overnight French Toast with Pecan Brown Sugar Topping Recipe

Introduction

Overnight French toast is a delightful, make-ahead breakfast that’s perfect for busy mornings or special occasions. This custardy, spiced dish topped with a buttery pecan crumble offers both comfort and elegance in every bite.

Ingredients

• Cooking spray
• 1 (1-lb.) loaf raisin challah or regular challah, sliced 1″ thick
• 8 large eggs
• 1/2 cup light brown sugar
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly grated nutmeg
• 1 cup (2 sticks) butter, softened
• 1 cup light brown sugar (for topping)
• 1 cup raw pecans, roughly chopped
• 1/2 tsp. ground cinnamon (for topping)
• 1/4 tsp. freshly grated nutmeg (for topping)
• 1/4 tsp. kosher salt (for topping)
• Fresh fruit and maple syrup, for serving

Instructions

1. Step 1: If possible, let the challah slices air dry for at least 2 hours or up to 8 hours to help them absorb the custard better.
2. Step 2: Coat a 13″ x 9″ baking dish with cooking spray. Arrange the challah slices in two overlapping rows within the dish.
3. Step 3: In a large bowl, whisk together the eggs and 1/2 cup light brown sugar until combined. Add the heavy cream, milk, vanilla extract, cinnamon, salt, and nutmeg, whisking until smooth.
4. Step 4: Using a ladle, pour the egg mixture evenly over the arranged bread slices. Cover the baking dish tightly with foil and refrigerate overnight or for up to 12 hours.
5. Step 5: Preheat the oven to 350°F (175°C). In a medium bowl, mash together the softened butter, 1 cup light brown sugar, pecans, cinnamon, nutmeg, and salt until you form a thick paste.
6. Step 6: Remove the foil and dollop the butter-pecan mixture evenly over the soaked bread.
7. Step 7: Bake uncovered for 30 to 40 minutes, or until the French toast is puffed and golden brown.
8. Step 8: Serve warm with fresh fruit and plenty of maple syrup on the side.

Tips & Variations

• For extra richness, substitute half-and-half for the whole milk.
• If you prefer a nut-free version, omit the pecans and increase the butter and sugar slightly for a crisp topping.
• Use day-old challah or brioche for the best texture, as slightly stale bread absorbs the custard without becoming mushy.
• Gently toast the pecans before mixing into the topping to enhance their flavor.

Storage

Store leftover French toast covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or in a warm oven until heated through. This dish is best enjoyed fresh but can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of bread?

Yes, you can use other sturdy breads like brioche or Texas toast. Avoid bread that is too soft or pre-sliced sandwich bread, as it may become overly soggy.

Do I have to soak the bread overnight?

Soaking overnight allows the bread to fully absorb the custard for a creamy texture, but if you’re short on time, soaking for at least 2 hours will still yield good results.

Overnight French Toast with Pecan Brown Sugar Topping Recipe

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This Overnight French Toast recipe features thick slices of raisin challah soaked in a rich custard of eggs, cream, and spices overnight, then baked with a decadent buttery pecan topping. Perfect for a make-ahead brunch, it yields a golden, fluffy, and flavorful twist on classic French toast, served best with fresh fruit and maple syrup.

• Author: Elena
• Prep Time: 15 minutes (plus 2-8 hours for air drying and overnight soaking)
• Cook Time: 35 minutes
• Total Time: Overnight soaking plus 50-60 minutes
• Yield: 8 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

French Toast

• Cooking spray
• 1 (1-lb.) loaf raisin challah or regular challah, sliced 1″ thick
• 8 large eggs
• 1/2 cup light brown sugar
• 1 cup heavy cream
• 1 cup whole milk
• 1 tsp. vanilla extract
• 1/2 tsp. ground cinnamon
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly grated nutmeg

Topping

• 1 cup (2 sticks) butter, softened
• 1 cup light brown sugar
• 1 cup raw pecans, roughly chopped
• 1/2 tsp. ground cinnamon
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. kosher salt
• Fresh fruit and maple syrup, for serving

Instructions

1. Air Dry Bread: If time permits, let the challah slices air dry for at least 2 hours or up to 8 hours. This step helps the bread absorb the custard mixture better without becoming soggy.
2. Prepare Baking Dish: Coat a 13″-by-9″ baking dish thoroughly with cooking spray. Arrange the challah slices in two overlapping rows in the dish to fit snugly.
3. Make Custard Mixture: In a large bowl, whisk together the eggs and light brown sugar until well combined. Add the heavy cream, whole milk, vanilla extract, ground cinnamon, kosher salt, and freshly grated nutmeg, whisking until smooth.
4. Soak Bread Overnight: Using a ladle, evenly pour the custard mixture over the arranged challah slices, making sure all pieces are thoroughly soaked. Cover the baking dish tightly with foil and refrigerate overnight or up to 12 hours to allow the flavors to meld and the bread to absorb the custard.
5. Preheat Oven & Prepare Topping: When ready to bake, preheat the oven to 350°F (175°C). In a medium bowl, mash together softened butter, light brown sugar, chopped pecans, ground cinnamon, freshly grated nutmeg, and kosher salt until a thick, paste-like topping forms.
6. Top & Bake: Remove the baking dish from the refrigerator and dollop the pecan butter mixture evenly over the soaked bread. Bake uncovered in the preheated oven for 30 to 40 minutes, or until the French toast is puffed up and golden brown.
7. Serve: Remove from the oven and serve warm with fresh fruit and plenty of maple syrup for a delightful breakfast or brunch.

Notes

• If using regular challah instead of raisin challah, consider adding a handful of raisins to the custard for sweetness.
• Air drying the bread enhances custard absorption without turning the dish mushy.
• Make sure to cover the dish tightly with foil when refrigerating overnight to prevent the custard from drying out.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
• For a dairy-free version, substitute heavy cream and whole milk with coconut milk or almond milk, and use a vegan butter substitute in the topping.

Keywords: overnight French toast, baked French toast, challah French toast, make ahead breakfast, pecan topping French toast, holiday brunch recipe