Overnight French Toast with Pecan Topping Recipe
This Overnight French Toast is a delightful make-ahead breakfast featuring thick slices of raisin or regular challah soaked in a rich custard mixture overnight, topped with a buttery pecan streusel, and baked to golden perfection. Perfect for holiday mornings or leisurely brunches, it offers a sweet, comforting start served with fresh fruit and maple syrup.
- Prep Time: 15 minutes plus overnight soaking (8-12 hours)
- Cook Time: 35 minutes
- Total Time: approximately 9-12 hours including soaking time
- Yield: Serves 8
- 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 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
Topping
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar
- 1 cup raw pecans, roughly chopped
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
To Serve
- Fresh fruit
- Maple syrup
Instructions
- Prepare the bread: If time allows, place the challah slices on a wire rack and let them air dry for at least 2 hours or up to 8 hours. This helps the bread absorb the custard better without becoming too soggy.
- Arrange bread in baking dish: Coat a 13″-by-9″ baking dish with cooking spray. Arrange the challah slices in two overlapping rows inside the dish to maximize space and ensure even soaking.
- Make the custard mixture: In a large bowl, whisk together the eggs and 1/2 cup brown sugar until well combined. Gradually whisk in the heavy cream, whole milk, vanilla extract, ground cinnamon, kosher salt, and freshly grated nutmeg until the mixture is smooth and uniform.
- Soak the bread: Using a ladle, evenly pour the custard mixture over the arranged bread slices, making sure all slices are well coated and soaking up the liquid. Tightly cover the baking dish with foil and refrigerate overnight or up to 12 hours to allow the flavors to meld and the bread to absorb the custard fully.
- Prepare the topping: Preheat the oven to 350°F (175°C). In a medium bowl, use a fork or pastry cutter to mash together the softened butter, 1 cup light brown sugar, chopped pecans, 1/2 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon kosher salt until a thick, chunky paste forms.
- Top and bake: Remove the baking dish from the refrigerator and dollop the butter-pecan mixture evenly across the custard-soaked bread. Place the dish in the preheated oven and bake uncovered for 30 to 40 minutes, or until the French toast is puffed, set in the center, and golden brown on top.
- Serve: Remove from the oven and let it cool slightly. Serve the overnight French toast warm, accompanied by fresh fruit and plenty of maple syrup as desired.
Notes
- Allowing the bread to air dry helps improve texture by preventing sogginess.
- Slicing the challah bread at 1-inch thickness ensures a hearty, custardy bite.
- The custard mixture can be whisked the night before; just keep refrigerated.
- The pecan topping adds a wonderful crunch and sweet contrast to the soft French toast.
- This dish is best served fresh but can be reheated gently in the oven or microwave.
- If you prefer, substitute regular challah for raisin challah depending on sweetness preference.
Keywords: Overnight French Toast, Raisin Challah French Toast, Baked French Toast, Pecan Streusel Topping, Holiday Breakfast, Brunch Recipe
