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Overnight French Toast Recipe

Overnight French Toast Recipe

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. YIELD: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


  • 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.

Recipe Note

Editor's Note: If cinnamon-raisin bread is unavailable, substitute raisin bread and add 1/4 teaspoon ground cinnamon to the egg mixture.

Nutritional Facts

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

Reviews for Overnight French Toast

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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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