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Make Ahead French Toast

We have made this French Toast for Christmas brunch for twenty four years! It originally came from the East Coast. If you like your French toast firmer, then cut back on the milk.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 14 hours 10 minutes
Course Breakfast
Cuisine French
Servings 8 people
Calories 2560.9 kcal

Equipment

  • 1 Large Mixing Bowl
  • 1 Whisk
  • 1 9x13 inch Baking Pan
  • 1 Small Mixing Bowl
  • 1 Spoon or Spatula For spreading topping

Ingredients
  

Main

  • 5 eggs lightly beaten
  • 1 ½ cups milk
  • 1 cup half-and-half cream
  • 1 teaspoon vanilla extract
  • ½ 1 pound loaf French bread, cut diagonally in 1 inch slices
  • ½ cup butter melted
  • 1 cup light brown sugar
  • 2 tablespoons maple syrup
  • 1 cup chopped pecans

Instructions
 

  • In a large bowl, whisk together eggs, milk, cream and vanilla. Dip bread slices into egg mixture and place in a lightly greased 9x13 inch baking pan. Refrigerate overnight.
  • The next morning: Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl, combine butter, sugar, maple syrup and pecans. Spoon mixture over bread.
  • Bake in preheated oven until golden, about 40 minutes. Let stand 5 minutes before serving.

Notes

To achieve optimal results for this make-ahead French toast, consider using slightly stale French bread; this allows for maximum absorption of the egg mixture without becoming overly soggy. For a richer flavor profile, infuse the milk and cream mixture with a scraped vanilla bean instead of extract. When preparing the pecan topping, ensure the butter, sugar, and syrup are thoroughly combined, then spread evenly over the bread for uniform caramelization and crunch. A critical step is the overnight refrigeration, allowing the bread to fully hydrate and the flavors to meld. Serve with a dusting of powdered sugar, fresh berries, and additional warm maple syrup for an elevated presentation and taste experience. If a firmer French toast is desired, reduce the amount of milk slightly.