Overnight French Toast

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4 (80%) 25 vote[s]

An overnight french toast recipe that makes its own caramel-like sauce with the perfect blend of cinnamon and nutmeg. This delicious make-ahead recipe takes just a couple minutes to throw together and feeds 6-8 for breakfast.

This french toast recipe makes amazingly delicious custard-like texture french toast with a perfectly spiced caramel sauce. It was so good, my kids begged me to make another pan for the next morning!

You’ll Need:
1 loaf french bread, cut into thick slices
1 1/4 c. brown sugar
1 stick butter, melted
4 eggs
2 cups milk
1 tsp cinnamon
1/4 tsp nutmeg

Spray an 11×17 pan (important!) with cooking spray or butter it well!

Mix brown sugar and butter until smooth, pour on bottom of prepared pan.

overnight-french-toast

Arrange the slices of bread in the pan.

overnight-french-toast

Mix eggs, milk, cinnamon, and nutmeg together, beat well – pour over the bread.

overnight-french-toast

Cover with plastic wrap and refrigerate overnight. By morning, all of the spiced milk/egg mixture will be completely absorbed and your dish will look like this:

overnight-french-toast

Preheat oven 350F

(Uncover before baking) Bake for 30 min, serve! Yum!

overnight-french-toast

This recipe serves 6-8 easily. Recipe can be doubled.

To scale it down for a family of 4, use a 9×13 pan with as many slices of bread as you can fit), about 1/2 a loaf.

overnight-french-toast

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4006 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

5 Comments

  1. thanks for posting on how to scale this down just a bit.
    i’m going to try the smaller version this upcoming weekend, but i do have a quick question…if someone made the larger version, and had leftovers, can this be frozen, and if so, how would you recommend to do so?
    :hand-icon:

  2. Um, I don’t know how well it would freeze, it has a custard like texture which leads me to believe that it would become watery and gooey if frozen.

  3. thankyou for this recipe it looks wonderful and easy. i work at a food bank and will share it with them. it will be a nice way for many of them with large families to have something different.

    :lets-eat:

  4. i’d use a foodsaver or seal-a-meal to divide up portions, remove the air, seal, and place in the freezer to microwave later. i’ve done this with several breakfast and lunch items that i bring to work with success. i’m cooking for one, so not wasting food or money is paramount to sticking to my budget.

    pancakes, breakfast sandwiches, french toast, waffles, etc. work great this way. it only takes a few seconds to reheat.

    Thanks for posting on how to scale this down just a bit.
    I’m going to try the smaller version this upcoming weekend, but I do have a quick question…if someone made the larger version, and had leftovers, can this be frozen, and if so, how would you recommend to do so?
    :hand-icon:

    I use a foodsaver and it works great. Bag portions, remove the air, seal and place in the freezer for use later. Easy peasy, lemon squeezy.

    It takes about a half a minute to reheat portions.

  5. Would this turn out using half the amount of butter? I have gallbladder issues and need to really cut down on my fat intake. But this sounds delicious!

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