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 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?

How To Make My Butter Pecan Overnight French Toast

Butter Pecan Overnight French Toast

Step 1. The night before you plan to serve, spray a medium oval or rectangular baking dish with cooking spray or grease with coconut oil/butter. 

Step 2. Spread each slice of bread with a thin layer of almond butter and press two together to make 5-6 sandwiches. 

Step 3. Quarter the sandwiches and arrange them tightly to fill the baking dish.  

Step 4. In a medium bowl, lightly whisk together the eggs, then whisk in the milk, eggs, vanilla, cinnamon, and salt. 

Step 5. Pour the egg mixture over the sandwiches, cover with plastic wrap or foil, and refrigerate overnight.

Step 6. In the morning, preheat the oven to 350 degrees F.  

Step 7. Take the casserole out and remove the cover. 

Step 8. Sprinkle the berries evenly over the casserole, tucking some between the sandwiches.  Do the same with the pecans.

Step 9. Bake for 20-25 minutes until bread is golden and the bake is fully cooked through. 

Step 10. Let rest for 10 minutes, then slice, drizzle with maple syrup and serve additional syrup on the side.  (There can never be too much).

Enjoy!

What Else Can I Use?

  • Any bread your heart desires. I opt for gluten-free or a healthy grain bread.
  • The same goes for the milk. I love almond milk, and of course it’s a match made in heaven with the almond butter, but you do you.
  • Swap blueberries for any fresh/seasonal berries you can get your hands on: raspberries, strawberries or blackberries.
  • You can try substituting pecans with peanuts, pistachios, cashews, walnuts or even macadamia nuts.
Butter Pecan Overnight French Toast

This Butter Pecan Overnight French Toast is special because:

The prep work is all done the night before, making your morning a whole lot simpler.

You can substitute ingredients to your hearts content: the bread, the milk, the nuts, the berries! Make it your own!

It’s the perfect prep-in-advance addition to Father’s day breakfast, or a Sunday brunch with friends.

Want More Recipe Ideas For Father’s Day Brunch? Check these out:

Pear + Proscuitto Crostini with Whipped Goat Cheese

Josey Baker’s Adventure Bread (Vegan, Gluten-Free)

No-Peel Apple Almond Crisp

Bakery-Style Lemon Poppy Seed Muffins (Gluten Free)

If you make this Butter Pecan Overnight French Toast, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!

 

Butter Pecan Overnight French Toast

Butter Pecan Overnight French Toast

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.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 4
Calories 3274 kcal

Ingredients
  

  • 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
  • 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

Instructions
 

  • 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!).

Nutrition

Calories: 3274kcalCarbohydrates: 218gProtein: 109gFat: 236gSaturated Fat: 23gPolyunsaturated Fat: 63gMonounsaturated Fat: 128gTrans Fat: 1gCholesterol: 491mgSodium: 2113mgPotassium: 2979mgFiber: 51gSugar: 47gVitamin A: 861IUVitamin C: 16mgCalcium: 1382mgIron: 24mg
Keyword breakfast, French Toast
Tried this recipe?Let us know how it was!

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