Butter Pecan Overnight French Toast

Butter Pecan Overnight French Toast
Butter Pecan Overnight French Toast

Father’s Day is around the corner, and I will be making this French toast bake to serve on Sunday morning. When it comes to weekend breakfasts and brunches I am firmly in the “make the day before” camp, when at all possible. Usually what I’m serving, even to my family, is at least partially prepared the day or night before. This is no exception.

This easy, make-ahead French toast casserole is really more of a method than it is a recipe. I’ve been making a version of this for years. My mother makes a delicious French toast casserole that was the inspiration for this one. I’ve swap in a gluten free or healthy grain bread like this one, slather it with creamy almond butter, use my favorite almond milk, and load it with berries and serve with maple syrup. The recipe is really forgiving, you can use any berries, bread, and milk you have on hand really. Again, it’s a method, not a “recipe”.

This will soon become a workhorse in your home the way it is mine, perfect for entertaining, visiting guests, and for a Sunday morning brunch a bit more special than the others.

After all, who says dad should be the only one to sleep in a little on Father’s Day?

Butter Pecan Overnight French Toast

Serves 4



Coconut oil, butter, or non-stick cooking spray

10-12 slices bread of choice 

1 cup almond butter

1–1/2 cups milk of choice (I like Califia Farms unsweetened vanilla almond milk)

3 large eggs

1 teaspoon vanilla extract

½ cup pecans, roughly chopped

½ teaspoon ground cinnamon

¼  teaspoon kosher salt

1 cup fresh blueberries

½ cup pecans, roughly chopped

Grade B Maple syrup, for serving

The night before you plan to serve, spray a medium oval or rectangular baking dish with cooking spray or grease with coconut oil/butter.  Spread each slice of bread with a thin layer of almond butter and press two together to make 5-6 sandwiches.  Quarter the sandwiches and arrange them tightly to fill the baking dish.  

In a medium bowl, lightly whisk together the eggs, then whisk in the milk, eggs, vanilla, cinnamon, and salt.  Pour the egg mixture over the sandwiches, cover with plastic wrap or foil, and refrigerate overnight.

In the morning, preheat the oven to 350 degrees F.  

Take the casserole out and remove the cover.  Sprinkle the berries evenly over the casserole, tucking some between the sandwiches.  Do the same with the pecans.

Bake for 20-25 minutes until bread is golden and the bake is fully cooked through.  Let rest for 10 minutes, then slice, drizzle with maple syrup and serve additional syrup on the side.  (There can never be too much).


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