Some of my absolute favorite recipes are “make ahead.” When things are made before your guests arrive it reduces stress and in most cases enhances the flavor. This Overnight French Toast is definitely a “go-to” for me when I know we’ll be having out-of-town guests. I can simply prepare the entire dish the night before they arrive. This french toast casserole is so good everyone will think you woke up at the crack of dawn to make it! Not to mention, you could even task your husband with throwing it in the oven. Double win! 😉
This french toast casserole is so good everyone will think you woke up at the crack of dawn to make it!
The candied pecan streusel topping is out of this world good! It combined with the sourdough bread that’s been soaking in cream & sugar overnight takes this recipe to a whole new level y’all!
This recipe is adapted from Joanna Gaines. I cannot recommend her cookbook, Magnolia Table, enough! Originally, I purchased it just because I’m a huge Fixer Upper fan (who isn’t?!), but to my surprise I’ve been SUPER IMPRESSED with all of the recipes I’ve tried so far. She never ceases to amaze me with her endless talents! If I had blind tasted these recipes I would have definitely thought they came from someone on the level of a Food Network Star! Not to mention, most of the recipes are very simple which is key for me!
Cannot wait for y’all to try this recipe even if it’s just you & your hubby OR if you have eight plus guests! The great news is this casserole can be stored in the refrigerator for up to two to three days. Many times I’ll make this for breakfast on a Sunday and there is plenty left to reheat during the week. Check & check! Enjoy y’all!
Overnight French Toast
YIELDS 12 SERVINGS
PREP TIME: 30 MINUTES
COOK TIME: 35-40 MINUTES
10 slices sourdough bread
10 large eggs
2 cups heavy cream
1 cup 2% milk
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon bourbon
1 cup packed light brown sugar
1/2 cup chopped pecans
1/2 cup whole pecans
1/2 cup all-purpose flour
1 teaspoon coarse kosher salt
8 tablespoons (1 stick) unsalted butter, cold
2 tablespoons powdered sugar
Pure maple syrup
- Grease a 9 x 13 inch baking dish with non-stick cooking spray.
- Arrange the bread slices in two rows, overlapping each other.
- In a large bowl, beat the eggs with a large whisk.
- Add the heavy cream, milk, sugar, vanilla, and bourbon. Beat together until combined.
- Pour the custard evenly over the bread slices.
- Cover with plastic wrap and foil. Refrigerate overnight.
- Preheat the oven to 375 degrees.
- Remove the baking dish from the refrigerator and let stand for 30 minutes at room temperature.
- Meanwhile, mix together the light brown sugar, pecans, flour, and salt.
- Grate the stick of cold butter.
- Using your hands, combine the butter with the pecan sugar mixture. Work together until the mixture is a dough like consistency.
- Sprinkle the pecan topping evenly over the custard.
- Bake uncovered for 35-40 minutes, until browned and the inside is set but soft. Let cool slightly before serving.
- Dust with powdered sugar and serve with pure maple syrup.
Can be in a covered container in the refrigerator for up to 2-3 days. Casserole is best served the day it is baked. The pecan topping can also be made the night before. Just store separately in a zip lock bag. The next morning, take out the topping along with the casserole. Let stand at room temperature for 30 minutes and then crumble evening over the casserole.
Recipe adapted from Joanna Gaines.