You’ve Got to Try Joanna Gaines’ Recipe for Overnight French Toast
If you’re a big fan of breakfast, one item that’s likely on your menu is french toast. It’s the perfect way to start the day, especially when the weather gets cooler. Joanna Gaines shared a delicious recipe for overnight french toast on her blog. Here’s how to make this yummy breakfast treat.
Why Joanna Gaines likes overnight french toast
Joanna is a big fan of overnight french toast. She said on her blog she likes this recipe because it’s easy to prepare. “This recipe is great because I can prep the night before and simply put it in the oven the next day, which is a win for me,” said Joanna.
French toast with a twist
Overnight french toast is different from the traditional one because of the difference in meal prep. You’ll need more time to make this toast, but it’s well worth it. Joanna shared with her readers some of the toppings she likes to add:
This french toast is a twist on the classic version, so rather than cooking it in a frying pan, it’s made by soaking bread in cream and sugar overnight, topping it with brown sugar and pecans the next morning, and baking it in the oven. I typically serve this dish with maple syrup, but I’m also sharing a few favorite toppings that I like to whip up when we’re craving something specific.
Here’s Joanna’s recipe:
Overnight French Toast
Makes 12 servings
- 8 tablespoons (1 stick) salted butter, cold, plus 1 tablespoon of softened butter for the baking dish
- One 1-pound loaf Italian bread, cut into 1-inch-thick slices
- 10 large eggs
- 2 cups heavy cream
- 1 cup milk
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup packed light brown sugar
- 1 cup coarsely chopped pecans
- ½ cup all-purpose flour
- Pinch of kosher salt
- 1 to 2 tablespoons powdered sugar (optional)
- Pure maple syrup (optional)
- Grease a 9 x 13 x 3-inch (deep) baking dish with the 1 tablespoon softened butter. Arrange the bread slices in the baking dish in two rows, overlapping the slices.
- In a large bowl, lightly beat the eggs. Whisk in the heavy cream, milk, granulated sugar, and vanilla. Evenly pour the mixture over the bread. Cover and refrigerate overnight.
- Position a rack in the upper third of the oven and preheat oven to 375°F. Remove the baking dish from the refrigerator and let stand at room temperature for 30 minutes.
- Place brown sugar, pecans, flour and salt in a medium bowl. Grate the stick of cold butter on top and mix until blended and crumbly. Sprinkle mixture over the bread.
- Place the baking dish in the oven and bake, uncovered, until browned and the inside is set but soft, 35 to 40 minutes. Cool slightly.
- Dust with powdered sugar (if using). Serve warm, with maple syrup if desired.
- The casserole is best served the day it is baked. Store leftovers in a covered container in the refrigerator for up to 2 days.
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