Overnight French Toast Recipe (2024)

Based on other comments, I cut the liquid in the recipe down to 2 cups, split 50/50 between heavy cream and fat-free milk. I used a 13x9" pan. My bread was challah. Baked for 60 minutes -- it came out perfectly delicious, and my guests were thrilled. I did not have to turn the slices to get good results. I did tent the top with foil after about 45 min -- the tops of the slices got a nice slightly crispy brown by then. I will definitely make this again.

I’ve made this and many similar recipes. At this point, i just throw it together at, using what I have.My top tips, which are necessities to me, are:1. Use day old bread OR slice&toast 10 mins @275. Fresh bread won’t absorb like stale can.2. LET IT SOAK OVERNIGHT! Remove from fridge 30-60 mins before baking.3. DO NOT just pour on top! *Dip each slice into liquid mixture 5ish seconds each side, saturate it*, as you would regular French toast. Assemble into dish & pour remaining mixture over.

If the heavy cream and whole milk both do you wrong like they do me, subbing for the same amount coconut milk will still produce an excellent result. I used Native Forest.

So many of these overnight egg based casseroles take a long time to cook since they are so thick and cold when first put in the oven. I used a 9x13 pan, and before putting it in the oven, used a spatula to flip the bread over so the wet bottom was now on top. I covered with foil first, baked at 375 for 15 minutes to get the whole thing hot. Then removed the foil and finished baking at 350 for about another 40 minutes. Going to spend December trying out variations with eggnog.

A great success. Reduced the sugar to 1/4 cup, used a combination of half and half and 2% milk. Puffed up beautifully. Used the tinfoil to cover the last 15 minutes of baking.

I made this today in a 9x9 pan. Next time, I will use a 13x9 pan! It was too smooshed together, so it took an hour and a half to bake. Otherwise, super easy and yummy!

Solution for crisp top/soggy bottom: Flip over before baking. Doesn't look as pretty when done but tastes uniformly eggy and delicious.

Soggy mess, much too much liquid. after an hour I siphoned off more than 2 cups and transferred to a larger pan, which didn't help. 6 eggs and 3 cups of milk and heavy cream is just too much for 1 pd. of bread. Had to toss it.

I made this for Easter brunch and it turned out wonderfully. I followed the recipe exactly, except used a 3 qt baking dish and filled it with as much bread as comfortably fit. (I used fresh brioche from Whole Foods, cut 3/4”.) I also tried to lay the bread as flat as possible, shingling one over the next, and pressed them to soak up as much of the liquid overnight as possible. Cooked for an hour, tented foil over for the last 15 minutes. Everything fluffed up perfectly and tasted amazing!

After reading other comments I was very nervous that it would be soggy. It turned out AMAZING! Some things to do: 1. Make the night before in 3qt 9x13 pan - no joke, the liquid needs time to absorb. 2. I cut down the liquid to 2 cups milk and 1/2 cup heavy cream. 3. I used brioche bread. 4. In the morning (after 13 hours of soaking) I took off the remaining liquid and RE-poured over the top before baking. 5. I wish we could post pictures but the shingle approach for the bread was perfect.

Not enough flavor for me, even when being generous with the cinnamon and the nutmeg. If I were to make it again, I'd double them if not add in a little cloves. The pecans were the best part, so I thought there could be more of those and more raisins as well.

Pull it out of the refrigerator and let it get to room temperature (or close to it) before putting into the hot oven.Or if you don't have time, put it into a cold oven at the lowest setting possible to warm up the glass dish for a few minutes before turning up the temperature.Hope this helps.

I made this for Easter brunch and it was a huge hit! Followed the recipe exactly except my grocery store ran out of heavy cream so I used 2 cups milk and 1 cup half & half. I used a big challah bread in an enamel 14½" bake pan and ladled batter to make sure all slices were soaked and pressed them down a bit too. Instead of pecans I sprinkled brown sugar over the top before baking. I completely forgot to tent foil over it and the top crust got a little crunchy brown, which worked out great.

Delicious and easy! Made with challah. Based on other reviews, reduced the liquid by 1/2 cup--although in retrospect it would have worked just fine as written. Next time I make this will double or triple the spices.

I'm sorry to hear it didn't work out for you. I've never not had the bread soak all of the liquid after being refrigerated overnight. This is one of my children's most requested special occasion breakfasts.

This was a HUGE hit with my guests, and so easy! Challah worked very well. I agree with comments below that the bread should be lightly toasted first, and that you should flip or move around the pieces in the morning so that all bread has some egg mixture on it. Honestly, I could eat a whole pan of this myself with fresh fruit and maple syrup.

Wish I had read the comments before making this. The recipe calls for far too much liquid. I followed the recipe exactly using challah, and it produced a mushy, gooey mess. I put the "toast" in a skillet afterward. That created decent French toast.

Definitely, don’t butter the slices. Dip each in the custard. Then pour remaining custard in bottom of the baking dish. Top with the butter, cut up into small pieces. Lay pieces of bread as flat as possible in the dish. Otherwise, the middle is soggy and the top is too crusty, rather than puffy and baked through. Try 8 eggs to 3 cups of milk and cream mixed.

This came out absolutely perfect. Definitely needs to soak overnight. I only had three eggs on hand, so I substituted ground flax seed for the rest (diluted in water). I was making this for a kids slumber party, so I increased the sugar to 1/2 cup to try to balance out the earthiness from the flax. If it floats your boat, I’d recommend adding a caramel to the bottom of the pan before you add the bread. 1 cup brown sugar and 1 stick butter, combine over medium heat and add 2T maple syrup.

I should have cut the liquid by half. Otherwise, it’s a great recipe!

I love it

I used less milk than it called for, a pint. I felt like the orange flavor was way too strong. Change this to chocolate and it might’ve made my day. This was more like a dessert than a French toast.

French toast recipe - I used a loaf of brioche, instead of the milk cream, I used 1 cup heavy cream and 1.5 cups of oat milk (didn’t pour it all in) you can go heavier on the cinnamon IMO. Baking time - half and half uncovered then tented.

Ok, you didn’t cut the bread but used 5 day old bread and it came out well. Drained with a Turkey Baster until there was just a bit left. Tented with foil for first 15 mins at 375°Last 45 mins at 350° and no foilThen dusted powdered sugar and then back in oven for a 15 mins.

Soak x5 secondsDon’t layer too tightlySoak all juice before putting in Fridge1/2 cream to milkI went slightly less with juiceMake a bit sweeter

Followed all the helpful tips and it was delicious. Definitely flipped it before cooking. Would absolutely make again.

I bought pre-sliced brioche from TJs. I buttered both sides and then followed the directions. The next morning the slices were soggy and falling apart with a lot of excess liquid. The slices wouldn't even stand up. I ended up slicing the bread into cubes and baked it. It puffed up beautifully and was golden and crispy. I dusted it with powdered sugar, then served with a blueberry compote/syrup I made and maple syrup. People loved it and so will def make again as it is so easy.

The taste was great, but the unexposed middle to bottom of the bread was too soggy. We ended up removing the soggy parts and frying them in a pan. That salvaged the meal!

I used croissants. I purchased Costco croissants. I cut them in quarters laid them out two nights before to dry out, buttered them ever so slightly in addition to vanilla extract I also used orange extract. Otherwise I made the recipe as listed made it the night before took it out an hour before cooking, and this was absolutely fantastic about halfway through the cooking process I drizzled bourbon, maple syrup across the croissants, and then right before serving I did the same thing so good!

This is a great recipe for a crowd. So easy in the morning. Everyone loved it. We were able to feed 8 ( 4 adults and 4 teens). Served it with whipped cream, berries, and maple syrup with a side of bacon. We used gluten free brioche bread made by Promise.