Overnight French Toast
Overnight French toast is a simple make-ahead dish. Enjoy it as a delightful breakfast, brunch, or even dessert!
This cinnamon-spiked overnight French toast is an excellent make-ahead breakfast or brunch. It’s perfect for holiday mornings, morning gatherings, or any time you want a cozy, no-fuss dish ready to bake in the fridge. Preparation starts with thick slices of French bread layered on a buttery brown sugar-maple sauce. Add a custardy egg batter, refrigerate it, and it’s ready to bake in the morning. The baked French toast is custardy on the inside, with a lightly caramelized bottom and a warm, cinnamon flavor throughout.
The dish is similar to bread pudding, so it can also double as a dessert or snack. Serve it with a drizzle of caramel sauce, crème anglaise, or maple syrup for a delicious ending to any meal.
The magic happens while it rests in the fridge—at least four hours, but preferably overnight—allowing the egg custard to fully soak into the bread. In the morning, all that’s left is to pop it in the oven and delight in the aroma of cinnamon, vanilla, and maple filling your kitchen.
It’s flexible, easy to prepare ahead, and always a crowd-pleaser. Serve it warm from the oven, dusted with powdered sugar, drizzled with maple syrup, or topped with fresh fruit for a beautiful breakfast centerpiece.
Ingredients
- Base Layer: Maple syrup, heavy cream, butter, and brown sugar combine to make a rich maple-flavored layer that becomes the topping when flipped over.
- Bread: About 12 to 14 ounces of French bread or a similar firm bread make up the
- Egg Batter: Large eggs are whisked with milk, vanilla extract, cinnamon, and salt to make a flavored batter that will soak into the bread. This will create the soft custard with vanilla and warm spice notes.
Overnight French Toast Step-By-Step
Make the base layer
Combine the brown sugar, butter, maple syrup, and cream in a saucepan and simmer until the sugar is dissolved and the butter has melted. Pour the mixture into a greased 9-by-13-inch baking dish.
Slice and arrange the bread
Slice the bread and arrange it in a single layer over the brown sugar layer.
Make the egg custard batter
Combine the egg, milk, vanilla, cinnamon, and salt in a bowl and whisk until smooth.
Pour the batter over the bread
Pour the egg batter mixture over the bread slices and press gently to soak them thoroughly. Cover the baking dish with foil and refrigerate it for at least 4 hours or overnight.
Bake
Bake the overnight French toast, uncovered, in a preheated 350°F oven for 35 to 40 minutes or until browned and bubbling around the edges.
Invert the French toast bake
Run a knife around the edge of the baked French toast and invert it onto a large platter or baking sheet.
Serve
Cut the French toast into squares and serve with maple syrup or a dessert sauce, such as crème anglaise, fruit coulis, or caramel.
Recipe Variations
- Berry Swirl – Dot the spoonfuls of berry preserves or fresh berries before baking.
- Cream Cheese – Add cubes of cream cheese for a stuffed French toas-style casserole.
- Chocolate Chip – Sprinkle mini chocolate chips over the bread for a kid-friendly treat.
Storage and Reheating
Cool completely, then cover tightly or transfer leftovers to an airtight container. Store in the fridge for 3 to 4 days.
To freeze, arrange slices on a baking sheet and freeze. Wrap the frozen slices in foil and place in freezer bags. Label with the name and date, and freeze for up to 2 months. Defrost in the fridge overnight.
To reheat, microwave until heated through, or place in a baking dish, cover with foil, and bake at 325°F for 15 to 20 minutes.
Overnight French Toast
Ingredients
- 3 tablespoons maple syrup
- 3 tablespoons heavy cream
- 1/2 cup butter
- 1 cup brown sugar, light or dark
- 14 ounces bread, 1 baguette
- 5 eggs, large, beaten
- 1 cup whole milk
- 2 teaspoons vanilla
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon kosher salt
Instructions
- Prepare the pan: Grease a 2 1/2 to 3-quart baking dish or spray it with cooking spray.
- Make the sugar layer: Combine the maple syrup, cream, butter, and brown sugar in a saucepan over medium-low heat and simmer, stirring, until the butter has melted and sugar has dissolved.Transfer the mixture to the prepared baking dish.
- Prepare the bread: Cut the French bread into 1-inch slices and arrange them in a single layer over the sugar and butter mixture.
- Make the egg batter: Combine the eggs, milk, vanilla, and salt in a medium bowl and whisk until smooth and well blended. Pour it over the bread. Cover the baking dish with foil and refrigerate it overnight, or at least 4 hours.
- Bake: About 45 minutes before you plan to serve, take the dish out of the fridge and preheat the oven to 350 F. Bake for 35 to 40 minutes or until golden brown and bubbling around the edges.
- Serve: Run a knife or spatula around the edge of the baking dish and flip the hot French toast bake onto a baking pan. Cut into 8 portions and serve warm with a dessert sauce or maple syrup.
Nutrition
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
