Overnight French Toast: Meatless Monday

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

  This past weekend I had a book club brunch at my house.  I wanted to make a few things the night before so I wasn’t running around all morning cooking before they got here.  I’ve had a recipe for French Toast Bake saved on my computer for a few months and it seemed like the perfect dish to make the night before then bake the morning of.

    The French Toast was delicious.  It soaked up all the flavors from the cinnamon, sugar, and vanilla overnight.  The addition of the brown sugar and pecans made a caramel sauce that was divine.  It was so simple to make and everyone raved about it.

Overnight French Toast (adapted from Tablespoon)
4 T. butter, melted
3/4 c. brown sugar
1 loaf challah bread (cut into 1 inch thick slices)
4 eggs, slightly beaten
1 c. low fat milk
1 T. vanilla
1 t. cinnamon
3 T. sugar
1/2 t. salt
1/4 c. pecans, chopped
syrup

1.  In a small bowl combine the brown sugar and melted butter.  Pour into the bottom of a 9 x 13 baking dish.

2.  Arrange the slices of bread in the baking dish, overlapping if needed.

3.  Combine the milk, eggs, vanilla, sugar, salt, and cinnamon in another bowl mixing well.  Pour evenly over the bread slices.  Top with pecans.

4.  Cover the dish with plastic wrap and place in the refrigerator for 4-12 hours.

5.  Before baking remove the casserole dish from the oven and let it sit on the counter for 10 minutes.  Preheat the oven to 350 degrees.

6.  Bake for 30 minutes or until the top begins to brown.  If it starts browning too quickly put a piece of foil on top of it.

7.  Remove from oven and allow to cool for 5 minutes before serving.