Overnight Caramel Pecan French Toast

Hosting overnight guests? Treat them to a restaurant-quality brunch at home with this Overnight Caramel Pecan French Toast recipe!

Looking for another option besides the standard breakfast bake to serve your overnight guests? While our tasty Fireman’s Overnight Breakfast Casserole is crazy popular, sometimes you want to serve something besides an egg casserole. Look no further than this decadent Overnight Caramel Pecan French Toast recipe.

Like waffles or pancakes, making french toast for a group of people can be time-consuming. This Overnight Caramel Pecan French Toast recipe eliminates your need to stay chained to the stove during brunch by letting the oven do the heavy lifting for you. Though this recipe for Overnight Caramel Pecan French Toast is written for a large group, you can also easily scale it down for a more intimate gathering and it still works perfectly.

Plus this Overnight Caramel Pecan French Toast couldn’t be simpler to put together. Assemble your ingredients the night before, soak in the fridge overnight and then bake for 25 minutes in the morning. The butter/sugar/pecan mixture on the bottom of the pan bubbles and caramelizes on the edges of the french toast. Any extra caramel sauce can be spooned over the top – or simply licked off the pan. Syrup becomes totally optional and truly unnecessary. (Unless you’re my kids. Then syrup is ALWAYS necessary. On everything.)

Overnight Caramel Pecan French Toast

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Preparation 8 hr, 15 Cook Time 30 min Total Time 30 mins

Serves 10     adjust servings

Ingredients

• 6 eggs
• 2 1/4 cup whole milk
• 1/2 cup heavy cream
• 3 tablespoons orange juice
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1 1/2 teaspoons nutmeg
• 1/4 teaspoons salt
• 1 (1.5 lb) loaf slightly stale challah or brioche bread, sliced into 1 inch thick pieces
• 1 1/4 cups packed brown sugar
• 10 tablespoons melted butter
• 1 cup chopped pecans

Instructions

1. Whisk together eggs, milk, cream, orange juice, vanilla, cinnamon, nutmeg and salt. Place bread slices in one layer on the largest sheet pan you have (a jelly roll pan is ideal). Pour egg mixture over bread slices, cover and refrigerate for 4 hours or overnight. Flip bread slices over halfway through soaking time or at least one hour before baking.
2. Preheat oven to 375 degrees.
3. Whisk together brown sugar, melted butter and pecans until thoroughly combined. Pour onto another large sheet or jelly roll pan, spreading evenly on the bottom on the pan. Place soaked bread pieces on the sugar mixture. Bake for 25-30 minutes or until the bread slices are golden brown and the sugar bubbles.
4. Serve immediately while still hot.

by Garnish with Lemon

Recipe Notes

Adapted from Melissa Clark. 

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2 reviews

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