This Overnight Cinnamon Pecan French Toast Casserole is a cinch to whip up and insanely delicious – you’ll want to make it for every holiday and special occasion!
I’ve said it before and I’ll say it again, my childhood was seriously lacking something. And that something was breakfast. I know I know, breakfast is the most important meal of the day – don’t worry my parents drilled that into me, I wasn’t neglected. It’s just that I really didn’t like breakfast. I wasn’t hungry in the morning and I really didn’t fancy breakfast food.
I can’t tell you how many times I ordered chicken strips at IHOP.
It wasn’t until about three years ago that I really warmed up to the idea of breakfast. Now it’s a must. I’ve gotta have my Cheerios and almond milk at the very least, if not a tall stack of banana bread pancakes (yes, that happened) or a ginormous helping of cinnamon pecan french toast casserole smothered in maple syrup.
But when it comes down to it, there is no time I love breakfast more than on holidays.
And when I’m wearing fuzzy socks.
But mostly on holidays.
This french toast casserole is the perfect solution for holidays because you can make it the night before. Because who wants to get up early to make breakfast on Christmas?? Oh good, no one is raising their hand. That’s because NOBODY wants to be stressing about breakfast on Christmas morning. Because, ummmm Santa.
So the night before Christmas (or the night before any morning you want to have the most scrumptious breakfast of your life – aka: every single day) you do the prep (seriously all of 15 minutes) and leave it in the fridge overnight. The next morning just pop it in the oven for 40ish minutes and voila! you have yourself the perfect crowd-pleasing breakfast.
That is the beauty of this overnight cinnamon pecan french toast casserole.
Overnight Cinnamon Pecan French Toast Casserole
- 10 slices texas toast-style white bread
- 2 cups milk (I used fat free half and half)
- 6 eggs
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup flour
- 3 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons butter, chilled
- 1/2 cup chopped pecans (I used Diamond of California)
- Cut bread into 1 inch cubes and place in a greased 9x13 inch casserole dish.
- Prepare the topping by combining brown sugar, flour, cinnamon and salt in a bowl and whisking to distribute ingredients well. Cut butter into small cubes and add to dry ingredients. Mash in with a fork or pastry cutter. Stir in chopped pecans. Cover and place in fridge.
- In a medium bowl whisk together milk, eggs, vanilla, sugar, and cinnamon. Pour over bread in the casserole dish. Cover and chill overnight.
- Next morning preheat oven to 350 degrees. Uncover topping bowl and casserole dish. Sprinkle topping over the soaked bread mixture. Bake uncovered for 35-45 minutes until golden and bread is baked through.
- Drizzle with syrup or sprinkle with powdered sugar and serve warm.