Maple Pecan Overnight French Toast for a Stress-Free Morning

You know that feeling when you have a house full of guests, or maybe just a morning packed with chaos, and the last thing you want to do is figure out breakfast? What if I told you there’s a way to have a warm, decadent, crowd-pleasing dish waiting for you with almost zero morning effort? This Maple Pecan Overnight French Toast is your secret weapon. It’s the kind of recipe that feels like a warm hug and makes you look like a kitchen superstar, all while you’re still in your pajamas.

Top Reasons To Make It

Let’s be real, we’re all busy. But this recipe is worth the tiny bit of prep the night before. First, it’s a total time-saver. You do the work when it’s convenient, and breakfast bakes itself while you sip coffee. Second, the smell. Oh, the smell of toasty pecans and maple syrup wafting from your oven is absolutely heavenly. It’s a guaranteed way to get everyone out of bed. And third, it’s so versatile. It’s perfect for a holiday brunch, a special weekend treat, or even a breakfast-for-dinner situation. A total win.

Ingredients

• 1 loaf French bread (about 16 oz): Stale is best! It soaks up the custard without getting mushy.
• 6 large eggs: The base of our rich, golden custard.
• 1 ½ cups whole milk: For a creamy, luxurious texture.
• ½ cup pure maple syrup: Adds that deep, authentic sweetness.
• 1 tablespoon vanilla extract: Brings warm, cozy flavor.
• 1 teaspoon ground cinnamon: A must for that classic French toast spice.
• ½ teaspoon ground nutmeg: Adds a little extra warmth.
• ¼ teaspoon salt: Balances all the sweetness perfectly.
• ½ cup chopped pecans: For that essential crunch and nutty flavor.
• 2 tablespoons salted butter, melted: To brush the pan and create a gorgeous, buttery bottom crust.

Instructions

1. Grease a 9×13 inch baking dish with the melted butter, making sure to coat the bottom and sides well.
2. Slice your French bread into 1-inch thick slices. Arrange them in the prepared dish, overlapping slightly if you need to.
3. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until it’s completely smooth and combined.
4. Slowly and evenly pour the egg mixture over the bread slices. Use a spatula to gently press down on the bread, ensuring every piece gets soaked in that delicious custard.
5. Sprinkle the chopped pecans evenly over the top. Cover the dish tightly with plastic wrap and pop it in the fridge for at least 8 hours, or up to overnight.
6. When you’re ready to bake, take the dish out of the fridge and let it sit on the counter while you preheat your oven to 350°F (175°C).
7. Bake uncovered for 40-50 minutes. You’ll know it’s done when the top is golden brown, the pecans are toasty, and the center is set (not jiggly).
8. Let it rest for about 5-10 minutes before serving. This helps everything set up so you get clean slices. Drizzle with a little extra maple syrup right before digging in.

Variations & Substitutions

This recipe is wonderfully adaptable. For a dairy-free version, swap the whole milk for your favorite unsweetened almond or oat milk. Not a fan of pecans? Walnuts would be a fantastic substitute. If you want to make it a bit more decadent, a handful of chocolate chips scattered over the top before baking is never a bad idea. For a savory breakfast twist, you could skip the maple syrup in the custard and add a pinch of black pepper and some shredded Gruyère cheese, serving it with a side of scrambled eggs.

Serving Ideas & Pairings

This Maple Pecan Overnight French Toast is a star on its own, but it plays well with others. For a full breakfast buffet, pair it with some crispy smoked turkey bacon or a platter of fresh fruit like berries and sliced bananas. A big bowl of fluffy scrambled eggs or a simple yogurt parfait bar would round everything out nicely. It’s the ultimate centerpiece for your morning breakfast ideas.

Oven Temperatures

The sweet spot for baking this dish is 350°F (175°C). This moderate heat allows the custard to cook through gently without burning the pecans or the top of the bread. If you find the top is browning too quickly, you can loosely tent it with a piece of aluminum foil for the last 15 minutes of baking.

Storage & Reheating

Leftovers? They reheat beautifully! Let the baked French toast cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions on a baking sheet and warm them in a 350°F oven for about 10-15 minutes, until heated through. This method keeps it from getting soggy. You can also microwave a slice for about 45-60 seconds if you’re in a real hurry.

Frequently Asked Questions

• Can I use a different type of bread? Absolutely! Challah or brioche will give you an incredibly rich and tender result. Just make sure it’s a bit stale so it holds up to the custard.
• Do I have to soak it overnight? The longer soak is best because it gives the bread time to fully absorb the custard, leading to a melt-in-your-mouth texture. But a minimum of 4 hours will work in a pinch.
• Is this one of those healthy breakfast recipes? Honestly, it’s a treat. But you can lighten it up by using whole wheat bread and reducing the maple syrup a touch. It’s all about balance!
• Can I freeze this? You sure can. After baking and cooling, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the oven.