Overnight Cinnamon Pecan French Toast Recipe
This Overnight French Toast recipe features thick slices of raisin or regular challah bread soaked overnight in a rich custard mixture of eggs, cream, milk, and warm spices. Topped with a decadent spiced pecan and brown sugar butter, it bakes to a golden, puffed perfection, making it a delightful and impressive breakfast or brunch dish served with fresh fruit and maple syrup.
- Prep Time: 10 minutes (plus 2-8 hours air drying and overnight soaking)
- Cook Time: 30-40 minutes
- Total Time: Overnight soaking + 40 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
- Dry the Bread Slices: If you have time, let the 1-inch thick challah slices air dry for at least 2 hours or up to 8 hours to help them absorb the custard better.
- Arrange Bread in Baking Dish: Coat a 13″-by-9″ baking dish with cooking spray. Arrange the bread slices in two slightly overlapping rows inside the dish.
- Prepare the Custard Mixture: In a large bowl, whisk together the 8 large eggs and 1/2 cup light brown sugar until well combined. Then whisk in 1 cup heavy cream, 1 cup whole milk, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly grated nutmeg.
- Soak the Bread: Using a ladle, evenly spoon the egg mixture over the arranged bread slices ensuring all pieces are well saturated. Tightly cover the baking dish with foil and refrigerate overnight or up to 12 hours to allow the bread to soak thoroughly.
- Preheat Oven and Prepare Topping: When ready to bake, preheat your oven to 350°F (175°C). In a medium bowl, mash together 1 cup softened butter, 1 cup light brown sugar, 1 cup roughly chopped raw pecans, 1/2 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon kosher salt until the mixture forms a thick paste.
- Top and Bake: Remove the foil from the baking dish and dollop the pecan butter topping evenly over the soaked bread. Bake uncovered for 30 to 40 minutes, or until the French toast is puffed up and a beautiful golden brown.
- Serve: Serve the overnight French toast warm with fresh fruit and plenty of maple syrup alongside for a delicious finishing touch.
Notes
- Letting the bread air dry helps it absorb the custard without becoming too soggy.
- Raisin challah adds a delicious fruity note, but regular challah works just as well.
- The topping adds a sweet, nutty crunch that contrasts perfectly with the soft custard-soaked bread.
- Feel free to prepare the custard and soak the bread up to 12 hours ahead for convenience.
- Use fresh spices for best flavor, especially the grated nutmeg.
- Serve immediately after baking for optimal texture; leftovers can be refrigerated and reheated gently.
Keywords: overnight French toast, baked French toast, challah French toast, breakfast casserole, spiced pecan topping, make-ahead brunch, custard soaked bread
