Caramelized overnight french toast is a very tasty make ahead breakfast. It gets assembled the evening before, sits in the fridge overnight and then bakes up delightfully gooey on the bottom and crispy on the top the next morning.

The caramelized bottom is the star of the show! And because you flip it over to the top side to serve, there is no need for any additional butter or syrup either.

I personally always slice up french bread or baguette for this as I much prefer the texture and bite that results from the stale bread. I can cut nice thick slices too. And of course it’s also a great way to use up any stale loaves.

I imagine that it would still work fine with sliced sandwich bread. Likely resulting in a softer and more bread pudding like dish than french toast texture.

This is so yummy and disappears quickly!

Caramelized Overnight French Toast

1/2 Cup Salted Butter, melted
1 Cup Brown Sugar
A Large loaf of French Bread or 2 Baguettes
4 Large Eggs
1 1/2 Cup Milk
1 Teaspoon Vanilla
2 Tablespoons Brown Sugar
2 teaspoons Cinnamon (separated)
1 Tablespoon Softened Butter
1 Tablespoon Granulated Sugar

Directions

Melt the 1/2 cup of butter, then add to the 1 cup of brown sugar and stir to combine.
Spread evenly over the bottom of a 9′ x 13″ pan.
Slice you stale bread into thick 1/2″ inch slices.
Layer one even layer of the bread into the pan over the butter and brown sugar mixture.
In a small bowl or large measuring cup, whisk 4 large eggs, with the milk and vanilla until fully combined.
Spread half the mixture over the first layer of bread in the pan using a large spoon to get each piece of bread.
Sprinkle with 2 tablespoons brown sugar and 1 teaspoon cinnamon.
Next layer the remaining pieces of bread into the pan, overtop the first layer.

Spread the pieces lightly with butter on the top side.
Then slowly spoon the remaining liquid over top evenly.
Sprinkle with a generous tablespoon of granulated sugar and the final remaining teaspoon of cinnamon.
Cover with tinfoil and refridgerate over night.
In the morning put the cold dish, still covered with foil into the cold oven.
Then turn the oven onto 350 degrees.
Bake for 30 minutes covered with the foil, then remove the covering foil and bake for an additional 15 minutes until golden.
Allow 5 – 10 minutes to cool.
Then serve, turning the slices over on a plate so the caramelized bottom becomes the top.
Leftovers can be stored covered in the fridge for 2 days.
This makes enough to serve 6 – 8 depending on portion sizes.

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Caramelized Overnight French Toast

A delicious breakfast or brunch dish that is assembled the day before with stale bread

Servings 8

Ingredients

• 1/2 Cup Salted Butter melted
• 1 Cup Brown Sugar
• A Large loaf of French Bread or 2 Baguettes
• 4 Large Eggs
• 1 1/2 Cup Milk
• 1 Teaspoon Vanilla
• 2 Tablespoons Brown Sugar
• 2 teaspoons Cinnamon separated
• 1 Tablespoon Softened Butter
• 1 Tablespoon Granulated Sugar

Instructions

1. Melt the 1/2 cup of butter, then add to the 1 cup of brown sugar and stir to combine.
2. Spread evenly over the bottom of a 9′ x 13″ pan.
3. Slice you stale bread into thick 1/2″ inch slices.
4. Layer one even layer of the bread into the pan over the butter and brown sugar mixture.
5. In a small bowl or large measuring cup, whisk 4 large eggs, with the milk and vanilla until fully combined.
6. Spread half the mixture over the first layer of bread in the pan using a large spoon to get each piece of bread.
7. Sprinkle with 2 tablespoons brown sugar and 1 teaspoon cinnamon.
8. Next layer the remaining pieces of bread into the pan, overtop the first layer.
9. Spread the pieces lightly with butter on the top side.
10. Then slowly spoon the remaining liquid over top evenly.
11. Sprinkle with a generous tablespoon of granulated sugar and the final remaining teaspoon of cinnamon.
12. Cover with tinfoil and refridgerate over night.
13. In the morning put the cold dish, still covered with foil into the cold oven.
14. Then turn the oven onto 350 degrees.
15. Bake for 30 minutes covered with the foil, then remove the covering foil and bake for an additional 15 minutes until golden.
16. Allow 5 – 10 minutes to cool.
17. Then serve, turning the slices over on a plate so the caramelized bottom becomes the top.

Recipe Notes

Leftovers can be stored covered in the fridge for 2 days.
This makes enough to serve 6 – 8 depending on portion sizes.

Maybe this a good time to suggest other breakfast adjacent foods like:

Great Grandmas Chocolate Chip Banana Muffins

Homemade Bagels

Blackberry Cinnamon Buns