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Best Overnight French Toast Recipe

PHOTO: ANDREW BUI; FOOD STYLING: BROOKE CAISON

We’ve got three words for you that are going to change your breakfast and brunch game forever: Overnight. French. Toast. It’s comically delicious, thanks to a long overnight soak in a heavy cream-infused custard, which transforms the sliced ​​challah into a puddingy delight. (It’s not so different than bread pudding, if we’re being totally honest.) Of course, we love regular French toast for a last-minute breakfast for one or two, but overnight French toast is so much better for a crowd, and it allows you to enjoy the morning without rushing around in the kitchen.

Raisin challah makes everything more fun, but if you can only find plain (or you hate raisins), it’s going to be just as good. Make your own challah if you want to go the extra mile. (Brioche works for this recipe too.) Taking a little extra time to let the slices dry out will give the dish a welcome crunch and an extra bit of structure. But if you’re in a rush, go ahead and soak the sliced ​​bread right away—the dish will still have an equally pleasing creamy, custardy softness.

The toppings are totally up to you: fresh fruit, maple syrup, honey, powdered sugar, and whipped cream are great places to start. There are literally no wrong answers here, only incredible breakfast memories.

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Yields:

6 – 8


servings

Preparation Time:

0

hours

fifteen

mins

Total Time:

13

hours

5

mins

French Toast

1


(1-lb.) loaf raisin challah or regular challah, sliced ​​1″ thick

1/4 tsp.

freshly grated nutmeg

Topping

1 C.

(2 sticks) butter, softened

1 C.

raw pecans, roughly chopped

1/4 tsp.

freshly grated nutmeg

Fresh fruit and maple syrup, for serving

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French Toast

  1. If you have time, let slices air dry at least 2 hours or up to 8.
  2. Coat a 13″-by-9″ baking dish with cooking spray. Arrange slices in baking dish in 2 overlapping rows.
  3. In a large bowl, whisk eggs and brown sugar until incorporated. Whisk in cream, milk, vanilla, cinnamon, salt, and nutmeg. Using a ladle, evenly spoon egg mixture over bread. Tightly cover baking dish with foil and refrigerate overnight or up to 12 hours.

Topping

  1. Preheat oven to 350°. In a medium bowl, mash butter, brown sugar, pecans, cinnamon, nutmeg, and salt to a thick paste.
  2. Dollop butter mixture evenly over bread. Bake until puffed and golden brown, 30 to 40 minutes.
  3. Serve French toast with fruit and plenty of maple syrup alongside.

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