Overnight French Toast with Pecans

I LOVE Christmas morning. How could it get any better? The Christmas tree is lit, presents are everywhere, the kids are happy and my coffee is brewing… Let me tell you, Overnight French Toast with Pecans will make Christmas morning even more magical as the smell of cinnamon fills the air as breakfast bakes. I hope you give this a try and start a new tradition for your family. Merry Christmas 🤶🏼

I’ve been seeing a lot of recipes for overnight french toast and really had to try it myself. I am a big fan of french toast because it is such a simple, budget friendly meal that the whole family loves. So to think I could prepare it the night before and just bake it the next day was amazing.

This recipe was adapted from several recipes I found online. So, a big thanks to all those bloggers that tried this before me. Some of the recipes were just too sweet and heavy for us in the morning. I definitely cut out some butter and sugar. And the pecans take it to the next level.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Overnight French Toast with Pecans

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 1 loaf of Challah bread
  • 1/2 stick of butter, melted
  • 1/2 cup of brown sugar
  • 3 eggs
  • 1 cup of milk
  • 1 tsp. of vanilla extract
  • 3 tsp. of cinnamon sugar
  • 1/2 cup of chopped pecans
  • powdered sugar
  • syrup


  1. Add the brown sugar to the butter and stir.
  2. Spread the mixture on to the bottom of a baking dish.
  3. In a large bowl, mix the eggs, milk and vanilla extract.
  4. Slice the bread into thick slices.
  5. Transfer the whole sliced loaf to the baking dish.
  6. Pour the egg mixture over the loaf of bread while separating each slice so the mixture goes on evenly.
  7. Sprinkle the cinnamon sugar over the whole loaf.
  8. Top with the chopped pecans.
  9. Cover with aluminum foil and leave in the fridge until the morning.
  10.  Preheat the oven to 350.
  11. Take the french toast out of the fridge for about 15 minutes so that it comes to room temperature.
  12. Bake for 30 minutes covered.
  13. Take aluminum foil off and bake for another 15 minutes.
  14. The top should be crispy and the bottom should be soft.
  15. Serve with a side of fruit. Sprinkle with powdered sugar and drizzle with syrup.


If you enjoyed this recipe you will also like…

Bread, Milk and Eggs!

Annie’s Crumb Cake

Cinnamon Whipped Cream


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