Overnight Baked Caramel French Toast

This is hands-down my family’s new favorite breakfast!  I am a huge french toast fan.  I especially love that I could prepare this the night before and throw it in the oven for 20 minutes in the morning and it is ready to go!  I have tried some baked french toast recipes that end up being a little too soggy, but this turned out perfectly.  You don’t even need syrup, because it has a delicious caramel glaze that makes it taste absolutely amazing!

Serves: 8

Overnight Baked Caramel French Toast

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 1 cup packed brown sugar
  • 6 Tablespoons butter
  • 1/3 cup heavy whipping cream
  • 1 Tablespoon light corn syrup
  • 1/2 cup chopped pecans
  • French Toast:
  • 3 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 8 (3/4-inch-thick) slices French bread


  1. Spray 9x13-inch glass baking dish with nonstick cooking spray.
  2. In medium saucepan, mix topping ingredients.
  3. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL.
  4. Spread topping in prepared baking dish.
  5. In shallow bowl, beat eggs with fork.
  6. Beat in milk, vanilla and salt.
  7. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish.
  8. Cover; refrigerate at least 8 hours or overnight.
  9. When ready to bake, heat oven to 400°F.
  10. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown.
  11. Remove from oven; let stand 3 minutes.
  12. Place a large heatproof serving platter upside down over baking dish; turn platter and baking dish over.
  13. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.



1188 cal


112 g


32 g


20 g
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Incredible Overnight Caramel French Toast from SixSistersStuff.com

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31 Responses to “Overnight Baked Caramel French Toast”

  1. We just made this for Easter breakfast and i must say: as a terrible cook i did very good at this. We didnt do the nuts but it was just as good with some homemade whip cream on top. The only thing il do different next time is make it in a much biggger pan so i can fit more slices in it and serve it for brunch with guests over. SOOOO DELISH!
  2. Very good! Made it in the morning for dinner in the evening. My kids love breakfast for dinner. And I love easy things I can throw into the oven for dinner. Only thing I would do differently is to actually cook the caramel a bit longer, perhaps boil it to make it a deeper caramel. But very good and a great way to use up bread! I crammed 12 pieces into my 9 X 13 as I was feeding 6.
  3. Hello! Just a silly question about the best bread to use...it says french bread but those slices are huge and would never fit into a 9x13 so I must be thinking of the wrong bread. Is it more like a baguette? Oh, and does it have to be day old? Thanks!!
  4. Yum and can't wait to make this for our PTA holiday brunch next week! Can the casserole be left and served from the original baking dish? I ask because I fear that transferring it to a serving platter will create a mess in transit and also make it cool off too quickly so if I can leave it in the original baking dish, I can put a lid on the baking dish and then put it in an insulated carrier. Thank you for your help!
    • This recipes calls for 8 thick slices of bread. So you could get 8 servings if everyone had one piece. It just depends on how big of eaters you are feeding. We have not had a problem when inverting it onto a serving platter. You could also scoop it out of the pan, just be sure you get all of the gooey goodness too!
    • That would be too long of cooking time. It can be prepared the night before and only cooks for about 20 minutes. So the cook time is relatively short. Hope this helps. I just don't want you to have a burned mess cooking it all night in the slow cooker. Have a terrific week!

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