Overnight French Toast Recipe
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Overnight French Toast Recipe

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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

1 slice: 407 calories, 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

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Tkolove1 User ID: 8233450 219063
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."

kelleherseanp User ID: 3734819 21310
Reviewed Dec. 18, 2012

"easy and good on holidays for a simple breakfast"

lsarets User ID: 2485466 18758
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"

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