This Overnight French Toast Casserole is an easy breakfast and the perfect amount of sweetness.Overnight French Toast Casserole - easy breakfast and the perfect amount of sweetness.
I love gaudy things. I even have a bottle of gold paint that keep on hand to rub accents on picture frames, lamp bases, easels…you name it (a trick my sisters taught me).
But when it comes to some things, less is more…like this Overnight French Toast Casserole. I have tried several other Baked French Toast casseroles in the past and none of them have done it for me.
Paula Deen’s version of baked french toast casserole is decadent and over the top…exactly what I love about her food.
But her French Toast Casserole was soggy on bottom and WAY too sweet. It was like eating candy for breakfast. And although I like my sweets…I don’t start devouring them until after noon.
This Overnight French Toast Casserole is simple and elegant.
The best part is that it can be prepared the night before and then just popped in the oven in the morning.
Because all those people that told me I would become a morning person when I had kids lied to me. Now I’m just grumpy in the morning AND I have kids to witness it.
I used challah bread here which really soaks up the sauce but you could use Texas Toast or brioche.
 Right out of the oven….
It’s simple enough that a little drizzle of maple syrup and a little dusting of powdered sugar compliments it perfectly.

If you like this, you’ll love this Cinnamon Roll Breakfast Bake.

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Overnight French Toast Casserole

Ingredients

  • 1/4 cup (4 tablespoons butter), melted
  • 3/4 cup packed light brown sugar
  • 1 loaf brioche or challah (a French bread loaf can a used sliced into 1 1/2 inches thick slices)
  • 8 eggs , slightly beaten
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/2 cup pecans , measured then chopped
  • 1/8 teaspoon salt
  • Maple syrup and powdered sugar for topping (optional)

Instructions

  1. In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish.
  2. Arrange slices of bread in the baking dish overlapping if necessary.
  3. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices.
  4. Sprinkle chopped pecans over bread slices.
  5. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.
  6. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350°F.
  7. Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely.
  8. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.
  9. Adapted from <a href="http://www.ezrapoundcake.com" target="_blank"> Ezra Pound Cake</a>
Overnight French Toast Casserole - easy breakfast and great for company.

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