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Overnight Oven French Toast

This is an easy breakfast to prepare the night before any holiday to free up holiday mornings. I will be serving this to my family Easter morning.

Overnight French Toast with Toasted Pecans and Maple Syrup

16 slices of french bread (1 inch thick)
4 eggs
1 12oz can evaporated milk
1 tsp vanilla
1/2 tsp ground nutmeg
1/4 tsp cinnamon
1/3 cup brown sugar
1/2 cup water

1/4 cup brown sugar for topping
1/2 cup chopped pecans

Maple syrup

Lightly grease 13x9 baking pan. Line the pan with the bread. Squish them in.

Whisk together first set of ingredients. Pour over bread. Sprinkle 1/4 cup brown sugar evenly over bread. Cover and regrigerate overnight.

Next morning, toast pecans 8-10 minutes in shallow baking pan in preheated oven at 400 degrees. Remove and let cool while baking toast for 25 minutes.

Top cooked toast with pecans and maple syrup. Serves 8

Maple Syrup:
4 cups white sugar
1/2 cup brown sugar
2 cups water
2 teaspoons maple extract

Mix water and sugars together. Simmer 15 minutes. Remove from heat and add maple extract. (or vanilla can be used)

What type of breakfast do you serve on Easter mornings?


  1. Mmmmm....yummy!

    I make a similar one when blueberries are in season. It's an Ina Garten recipe and we loooove it here! Thanks for posting this :o)

  2. Lisa,

    Sounds like a great recipe! I'll have to try it sometime.