Overnight French Toast with Pecan Topping Recipe
This Overnight French Toast recipe features thick slices of raisin or regular challah bread soaked overnight in a rich custard mixture, then topped with a decadent pecan-butter crumble and baked to golden perfection. Served with fresh fruit and maple syrup, it’s an indulgent and crowd-pleasing breakfast or brunch dish with deep flavors from cinnamon, nutmeg, and brown sugar.
- Prep Time: 15 minutes plus 2 to 8 hours for air drying, plus overnight soaking (8 to 12 hours)
- Cook Time: 30 to 40 minutes
- Total Time: Approximately 9 to 13 hours including soaking and drying time
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
French Toast
- Cooking spray
- 1 (1-lb.) loaf raisin challah or regular challah, sliced 1″ thick
- 8 large eggs
- 1/2 cup light brown sugar
- 1 cup heavy cream
- 1 cup whole milk
- 1 tsp. vanilla extract
- 1/2 tsp. ground cinnamon
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly grated nutmeg
Topping
- 1 cup (2 sticks) butter, softened
- 1 cup light brown sugar
- 1 cup raw pecans, roughly chopped
- 1/2 tsp. ground cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. kosher salt
- Fresh fruit and maple syrup, for serving
Instructions
- Prepare the bread: If time allows, let the sliced challah air dry for at least 2 hours or up to 8 hours to help it absorb the custard better.
- Assemble the French toast: Coat a 13″-by-9″ baking dish with cooking spray. Arrange the slices of challah in two overlapping rows inside the dish.
- Make the custard mixture: In a large bowl, whisk together the eggs and light brown sugar until well combined. Then whisk in the heavy cream, whole milk, vanilla extract, ground cinnamon, kosher salt, and freshly grated nutmeg to form a smooth custard.
- Soak the bread: Using a ladle, evenly pour the custard mixture over the challah slices in the baking dish. Cover the dish tightly with foil and refrigerate overnight or for up to 12 hours to allow the bread to absorb the custard fully.
- Preheat and prepare the topping: When ready to bake, preheat your oven to 350°F (175°C). In a medium bowl, mash together the softened butter, light brown sugar, roughly chopped pecans, ground cinnamon, freshly grated nutmeg, and kosher salt until it forms a thick, spreadable paste.
- Add the topping and bake: Remove the chilled French toast from the refrigerator and dollop the pecan butter mixture evenly over the top of the soaked bread. Place the baking dish in the oven and bake for 30 to 40 minutes, until the French toast puffs up and becomes golden brown.
- Serve: Remove from the oven and serve warm with fresh fruit and plenty of maple syrup on the side.
Notes
- Allowing the bread to air dry before soaking helps prevent sogginess and improves custard absorption.
- Use raisin challah for a naturally sweet and flavorful variation or regular challah for a classic taste.
- Make the dish a day ahead by preparing it the night before and baking it fresh in the morning.
- Ensure the butter in the topping is softened for easy mixing.
- Serve with fresh seasonal fruit to balance the sweetness.
Keywords: overnight French toast, challah French toast, baked French toast, pecan topping, make ahead breakfast, brunch recipe
