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

Overnight Pecan French Toast Recipe

Read Reviews
4.5 8 8
Publisher Photo
Whenever our family gathers for Christmas brunch, this convenient make-ahead dish is one crowd-pleaser I can count on. It's a mouthwatering cross between French toast and sticky pecan rolls-and really something to celebrate!—Larry Laatsch, Saginaw, Michigan
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 30 min.
MAKES: 4 servings


  • 8 eggs, lightly beaten
  • 1-1/2 cups half-and-half cream
  • 2 tablespoons vanilla extract
  • 8 to 10 slices French bread (3/4 inch thick)
  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup maple syrup
  • 1/2 cup chopped pecans

Nutritional Facts

2 each: 1249 calories, 56g fat (25g saturated fat), 531mg cholesterol, 1207mg sodium, 153g carbohydrate (86g sugars, 5g fiber), 28g protein.


  1. In an ungreased 13-in. x 9-in. baking dish, combine the eggs, cream and vanilla. Add bread slices; soak for 5 minutes. Turn bread over; cover and refrigerate overnight.
  2. In a bowl, combine the brown sugar, butter, syrup and pecans. Pour into a greased 13-in. x 9-in. baking dish. Top with bread. Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted near the center comes out clean. Yield: 4 servings.
Originally published as Overnight Pecan French Toast in Country Woman Christmas Annual 2005, p17

Reviews for Overnight Pecan 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 :
Gramma Amy User ID: 6989823 223614
Reviewed Mar. 26, 2015

"Absolutely delicious! Served this for brunch when my son and some friends came to visit. They LOVED it. It was easy to prepare the night before. The french bread I got did not fit well into my baking I cubed it and simply layered the cubes into the egg mixture. It was easy to use a spatula turner to move the bread cubes on top of the sauce in the second pan. I also added a tsp of cinnamon to the topping mixture to suit our tastes. This is a keeper!!"

lurky27 User ID: 1251896 68645
Reviewed Nov. 9, 2014

"Oh so yummy. Walnuts work well too. 1/2 stick melted butter works fine!"

Heatherghill User ID: 3553022 156664
Reviewed Mar. 4, 2014

"This was awesome. I made it for my daughter and some of her friends home from college. They loved it. I did not have half and half so I substituted French Vanilla creamer and cut the vanilla flavoring in 1/2. Delicious!!"

estancia11880 User ID: 6386981 85221
Reviewed Dec. 18, 2011

"This is some really wonderful stuff! Well worth the calories, although I did use whole milk in place of the cream. Next time I make this, I'm going to try it with cinnamon swirl bread!!"

lisasclark User ID: 3766005 160403
Reviewed Apr. 25, 2011

"Got great reviews at a breakfast for dinner party. Used regular syrup instead of maple. Mine didn't come out overwhelmingly sweet as others have said and this may be why."

emlwalsh User ID: 1707054 151603
Reviewed Jan. 28, 2010

"I made this for a birthday brunch and it was fabulous! Quick and easy !"

kcarrlcsw User ID: 4553053 76585
Reviewed Dec. 27, 2009

"Delicious and simple for Christmas morning breakfast. Made it the day before and popped it in the oven while we opened gifts!"

pinkirishlace User ID: 3336096 156662
Reviewed Nov. 15, 2008

"This was so yummy! Very quick and easy to prepare. I will definetly be making this again! Thanks for posting."

Loading Image