New this month
Get the Allrecipes magazine

Overnight French Toast

"I discovered this dish last year while hosting a family reunion here in the Pocono Mountains. My niece brought it and shared the recipe. It's a great dish to make ahead of time and freeze; then you'll have a fancy but easy-to-prepare breakfast whenever you host overnight guests."
Added to shopping list. Go to shopping list.

Ingredients

40 m servings
Original recipe yields 10 servings

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a large bowl, lightly beat eggs. Mix in cream, sugar, rum extract if desired, vanilla and nutmeg. Place the bread in a single layer in two well-greased 15-in. x 10-in. x 1-in. baking pans. Pour the egg mixture over bread in each pan. Turn bread over to coat both sides. Cover and refrigerate overnight. Bake, uncovered, at 400 degrees F for 20-22 minutes or until golden.
  2. Meanwhile, for syrup, bring brown sugar, corn syrup and water to a boil in a saucepan. Reduce heat and simmer for 3 minutes. Add pecans and butter; simmer 2 minutes longer. Serve with the French toast.

Reviews

Read all reviews 30
  1. 34 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

I prepared this dish on Christmas Eve and popped it into the oven on Christmas morning. So delicious and easy! Instead of french bread I used challah bread, and I added a little cinnamon to bo...

Most helpful critical review

This was good but too gooey in the middle for me and my family.

Most helpful
Most positive
Least positive
Newest

I prepared this dish on Christmas Eve and popped it into the oven on Christmas morning. So delicious and easy! Instead of french bread I used challah bread, and I added a little cinnamon to bo...

Made this for a wedding brunch I catered recently. It was a huge hit with everyone and is extremely easy to put together. Depending on the size bread you use, however, you may need more than the...

I didn't "marinate" it overnight (missed that part) but I put the bread in the pan, poured the mixture over it, and immediately turned the bread to coat. I then left it for 15 minutes, then tur...

I have made this recipe for years as a tradition for Christmas morning brunch. I found it several years ago in a cookbook from Charleston, SC - Gracious Goodness. A wonderful cookbook if you eve...

I made this recipe because it only took 20 minutes in the oven. I had to provide a 7am breakfast for the swim team that was quick, and easy to transport. It was a hit, and I did not use prelea...

Cut recipe in half and used one loaf french bread. Soaked bread for only an hour or two and then fried it in a pan to cook. Replaced rum extract with 1/4 cup Captain Morgan. Yummy and a crowd-pl...

Yum! First, I halved the recipe (using Five eggs), and made some changes due to what I had on hand. Half & Half. Light wheat sandwich bread. And, reluctantly omitted the nuts (DH isn't a fan ...

Recipe was very easy and quick to prepare. I was worried that my bread was too stale...pretty hard around the outside, but it worked great. The toast was some of the best I've ever had...but a...

I made this yesterday, on Christmas morning for breakfast! It was a hit! Delicious and easy. The only change I made was that I used only 2 cups of light cream. 3 seemed to be too much. I al...