Overnight French Toast with Pecan Brown Sugar Topping Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
