Name: Overnight Cinnamon Pecan French Toast Recipe
Prep time: 10 min
Cook time: PT-492294H7M50S
Total time: PT-492294H7M50S
Cuisine: American
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; 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

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Introduction

This Overnight French Toast is a perfect make-ahead breakfast that’s rich, custardy, and loaded with warm spices. Using raisin challah bread adds a wonderful texture and flavor, while the buttery pecan topping makes each bite irresistible. It’s ideal for a cozy brunch or special occasion morning.

Overnight Cinnamon Pecan French Toast Recipe - Recipe Image

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
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

Step 1: If possible, allow the challah slices to air dry for at least 2 hours or up to 8 hours to help them soak up the custard better.
Step 2: Coat a 13-by-9-inch baking dish with cooking spray. Arrange the challah slices in two overlapping rows inside the dish.
Step 3: In a large bowl, whisk together the eggs and 1/2 cup of brown sugar until fully combined. Add the heavy cream, whole milk, vanilla extract, cinnamon, salt, and nutmeg, whisking until smooth.
Step 4: Using a ladle, pour the egg mixture evenly over the bread slices. Cover the dish tightly with foil and refrigerate overnight or for up to 12 hours.
Step 5: When ready to bake, preheat the oven to 350°F (175°C). In a medium bowl, mash together the softened butter, 1 cup brown sugar, chopped pecans, cinnamon, nutmeg, and salt until it forms a thick paste.
Step 6: Remove the baking dish from the fridge. Dollop the butter and pecan mixture evenly over the soaked bread.
Step 7: Bake uncovered for 30 to 40 minutes, or until the top is puffed and golden brown.
Step 8: Serve warm with fresh fruit and plenty of maple syrup on the side for a delicious breakfast treat.

Tips & Variations

Using raisin challah adds sweetness and texture, but regular challah works well too.
For a dairy-free version, substitute the heavy cream and milk with coconut milk or almond milk and use a dairy-free butter alternative.
If short on time, you can skip the air drying step, but the toast will be slightly less custardy.
Add a splash of orange liqueur or fresh orange zest to the custard for a bright citrus twist.

Storage

Store any leftovers covered tightly in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm or in a 350°F oven for about 10 minutes to restore crispness. This French toast is best enjoyed fresh but keeps well refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this without soaking overnight?

While soaking overnight yields the best custard texture and flavor, you can soak the bread for at least 1 hour before baking in a pinch. The texture may be less custardy but still delicious.

What can I substitute if I don’t have challah bread?

French bread, brioche, or any thick, sturdy white bread are good substitutes. Make sure to use bread sliced about 1 inch thick to soak up the custard well without falling apart.