Overnight French Toast Casserole

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Adapted from The Girl Who Ate Everything

Ingredients – Can be prepared night before

  • 1/4 cup melted butter
  • 2/3 cup packed brown sugar
  • 1 loaf (14-16 ounces) challah, brioche or French bread, sliced or torn into small pieces
  • 8 eggs
  • 1 cup milk (2% or whole )
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup pecans, measured then chopped
  • Maple syrup and powdered sugar for topping 


  1. Break the bread into small chunks and put in a large bowl.
  2. Add the milk and let soak about 10 minutes; crush with hands until blended.
  3. Add eggs, sugar, vanilla, cinnamon, salt, and nutmeg.
  4. Place butter into a 13 x 9 x 2-inch dish and place into a preheated oven to melt. Once the butter is melted, spoon the pudding mixture over the butter.
  5. Bake at 325 for 1 hour to 1 hour and 15 minutes or until firm.
  6. Remove from the oven and allow to cool for a few minutes.
  7. Serve with a dusting of powdered sugar and a drizzle of maple syrup.

Vanilla Butter Sauce This sauce would be served in lieu of syrup. It can be poured over the entire casserole while it is cooling, or over individual servings.

  • 1/2 cup butter
  • 3/4 cup sugar
  • 1/2 cup half-and-half
  • 1 tablespoon vanilla extract

Combine all ingredients in a heavy saucepan; cook over medium heat until sugar dissolves. Bring to a boil; reduce heat and simmer 5 minutes. Remove from heat. Pour over french toast when ready to serve.