Overnight French Toast Recipe
Overnight French Toast Recipe photo by Taste of Home
Next Recipe

Overnight French Toast Recipe

Read Reviews
1.5 3 3
Publisher Photo
Meet the Cook: Youngsters who won't eat eggs cooked the traditional ways "go crazy" for this breakfast dish. I should know - I have four children, ages 13 and 17. -Catherine Buehre, Weeping Water, Nebraska
TOTAL TIME: Prep: 10 min. + chilling Bake: 45 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 45 min.
MAKES: 6-8 servings


  • 1 loaf (1 pound) unsliced cinnamon-raisin bread
  • 5 eggs
  • 2 egg yolks
  • 1 cup half-and-half cream
  • 3/4 cup packed brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon maple flavoring
  • 1 teaspoon vanilla extract
  • 3 cups milk
  • 1/4 cup butter, melted
  • Fresh strawberries or maple syrup, optional

Nutritional Facts

407 calories: 1 slice, 17g fat (9g saturated fat), 229mg cholesterol, 284mg sodium, 51g carbohydrate (31g sugars, 3g fiber), 14g protein .


  1. Slice ends from bread and discard or save for another use. Slice remaining loaf into eight 1-in. slices and arrange in the bottom of two greased 8-in. square baking pans.
  2. In a large bowl, beat the eggs, yolks, cream, brown sugar, pie spice and flavorings. Gradually add milk, beating until well blended; pour over bread. Cover and chill overnight.
  3. Remove from the refrigerator 30 minutes before baking.
  4. Drizzle with butter. Bake, uncovered, at 350° for 45-60 minutes or until a knife inserted near the center comes out clean. Serve warm; top with strawberries or syrup if desired. Yield: 6-8 servings.
Editor's Note: If cinnamon-raisin bread is unavailable, substitute raisin bread and add 1/4 teaspoon ground cinnamon to the egg mixture.
Originally published as Overnight French Toast in Country Woman March/April 1995, p33

Reviews for Overnight French Toast

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 28, 2015

"Although the flavor was very good, this recipe is not one I will make again. The bread was very soggy and took away from the taste. I should have read the reviews first before making it. The ingredients sounded so good is why I tried it but I have to say I was very disappointed. Since it made two 8 by 8 pans, I gave one to my daughter and family and they share the same conclusion ... just way too soggy."

Reviewed Dec. 18, 2012

"Easy and good on holidays for a simple breakfast"

Reviewed Dec. 28, 2011

"This recipe calls for lots of liquid- I cooked it way longer than it called for and the bread was still soggy- YUCK"

Loading Image