Overnight Baked Caramel-Pecan French Toast
This make-ahead French toast features thick slices of bread soaked in a rich custard and baked over a layer of brown sugar caramel and pecans. The dish is assembled the night before and baked in the morning, making it perfect for holiday breakfasts or special occasions. When inverted after baking, the caramel-pecan topping becomes a gorgeous glaze that drips down the golden toast. The combination of vanilla-cinnamon custard and buttery caramel creates an indulgent breakfast that feeds a crowd with minimal morning effort.
Ingredients
- 1 cup brown sugar, packed
- 6 tablespoons butter or margarine
- ⅓ cup whipping cream
- 1 tablespoon real maple syrup or light corn syrup
- 1 cup pecan halves
- 3 large eggs
- ½ cup half-and-halfwhole milk1:1lighteradds dairy
Slightly less rich but still creamy
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 8 slices French bread, diagonally cut 3/4 inch thick
Instructions
- 1
Spray a 13x9-inch glass baking dish with cooking spray
- 2
Mix brown sugar, butter, whipping cream, and maple syrup in a saucepan
- 3
Cook over medium heat, stirring constantly, until smooth without boiling
- 4
Spread the caramel topping in the prepared baking dish and sprinkle with pecans
- 5
Beat eggs in a shallow bowl, then add half-and-half, cinnamon, and vanilla
- 6
Dip each bread slice into the egg mixture until fully absorbed
- 7
Arrange the soaked bread slices over the caramel topping in the dish
- 8
Cover and refrigerate for 8 hours or overnight
- 9
Heat oven to 400°F and uncover the baking dish
- 10
Bake for 20 to 25 minutes until bubbly and golden brown
- 11
Cool for 3 minutes, then invert onto a large heatproof serving platter
- 12
Remove the baking dish and scrape any remaining caramel over the toast
Tips
Use day-old bread for better absorption of the custard mixture without falling apart.
Don't boil the caramel mixture as it can become grainy and separate.
Let the dish cool slightly before inverting to prevent the caramel from being too runny.
Good to Know
Refrigerate leftovers covered for up to 3 days. Reheat individual portions in microwave or covered in 350°F oven.
Must be assembled and refrigerated 8 hours or overnight before baking. Can be prepared up to 24 hours ahead.
Serve immediately while warm. Provide maple syrup, powdered sugar, or fresh berries as optional toppings.
Common Mistakes
Don't boil the caramel mixture to avoid graininess and separation
Ensure all egg mixture is absorbed by bread to prevent soggy spots
Cool slightly before inverting to prevent caramel from being too runny
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular milk instead of half-and-half?
Yes, whole milk works but the custard will be slightly less rich. Avoid skim milk as it won't create the proper creamy texture.
What if I don't have a glass baking dish?
Metal pans work but may cook faster, so check at 18 minutes. Ceramic dishes are also suitable and provide even heating.
How long can this stay in the refrigerator before baking?
The assembled dish keeps well for up to 24 hours. Beyond that, the bread may become too soggy and the texture compromised.