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Overnight Cinnamon Pecan French Toast Casserole | Creme de la Crumb

Overnight Cinnamon Pecan French Toast Casserole

This overnight cinnamon pecan french toast casserole is a cinch to whip up and insanely delicious!!
Course Breakfast
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Author Tiffany


  • 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.


*Prep and cook times do not include overnight chilling time.