Overnight French Toast

Overnight French Toast is an easy breakfast for a crowd made without standing over the stove but still leaves you with the crunchy french toast you love in just 30 minutes!

We love easy breakfasts like this Easy French Toast Bake made with bread cubes and an easy custard and Breakfast Casserole made with eggs, bacon and hash browns for the holidays. With a quick mix of just a few ingredients you’ll have a house full of happy guests.

Overnight French Toast
overnight Baked French Toast

This recipe is supposed to be a quick alternative to the classic French Toast that requires active cooking time. With Christmas coming up quick we’re all about easy recipes we can bake ahead for a crowd and the crispy surface area of these french toast slices are basically the best part of this recipe and what sets it apart from most casseroles.

If you have a big crowd you may want to make a couple of pans of the recipe. You can even bake it off in a baking sheet since we aren’t using a ton of liquid in the recipe.

Fun overnight french toast flavor mix-ins:

  • Freeze dried fruit powder: Once you’ve finished those snacks you have all the powder left behind, I use these in all different recipes from oatmeal to baking to waffles. You can add the powder here to flavor the french toast.
  • Cocoa Powder/chocolate chips
  • Almond Extract: use just 1 teaspoon of almond extract and some sliced almonds for a fun, rich almond flavor.
  • Top with cheesecake mixture: cream cheese mixed with powdered sugar and vanilla extract to taste (I do 8 ounces cream cheese, ½ cup powdered sugar, 2 teaspoons vanilla)

Can you make this overnight french toast today?

Yes, if you want to make the recipe and don’t want to wait so long just make the custard and dip the bread into it letting it soak up all it can before placing it into the pan and baking. If you pour over all the custard it won’t have enough time to soak into all the bread to cook the same way.

We love serving this with fresh fruit, especially if you’re making a fruit salad. If you make your own pancake syrup (we like using the one from these Cinnamon Roll Pancakes with Icing) or with a side of bacon or sausage the idea is just to keep things simple and easy.

You can also top the french toast with some chopped nuts and some fresh Easy Whipped Cream.

Tips for Overnight French Toast:

  • Use a good thick cut bread, I use a loaf that I can slice for this because pre-sliced bread is just too thin.
  • If you want a richer flavor you can dot the top with small pats of butter or brush the top with melted butter.
  • You can swap the whole milk for heavy cream for a richer flavor or also tone it down to 1% milk.
  • I don’t recommend pulling back too far on the sugar, the brown sugar topping helps to caramelize the top of the french toast too and the texture here really helps to set the recipe apart.
  • If you don’t want the french toast to brown too much (I like it as brown as the picture) then cover the top with foil when baking and it will stay soft.

Overnight French Toast

Pin this recipe now to remember it later

Pin Recipe

Overnight French Toast

Overnight French Toast is an easy breakfast for a crowd made without standing over the stove but still leaves you with the crunchy french toast you love in just 30 minutes!
Yield 8 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4 tablespoons unsalted butter melted
  • 1 cup brown sugar packed (divided)
  • 8 large eggs beaten
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 loaf french bread cut into thick slices

Instructions

  • Whisk the butter, ½ cup brown sugar, eggs, whole milk, vanilla, cinnamon, and salt in a large bowl.
  • Arrange the bread in the pan and pour the custard over the bread, then tightly cover and refrigerate overnight.
  • Preheat the oven to 350 degrees before baking and remove the pan from the refrigerator, sprinkle remaining brown sugar over the pan and baked for 30-35 minutes.

Nutrition

Calories: 395kcal | Carbohydrates: 57g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 204mg | Sodium: 421mg | Potassium: 209mg | Fiber: 1g | Sugar: 29g | Vitamin A: 495IU | Calcium: 114mg | Iron: 2.9mg
Keyword: overnight french toast

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

    1. I haven’t tested it with cane sugar so I can’t speak to the moisture content of it, but I can’t see it hurting.