Overnight French Toast II

Overnight French Toast II


"Make this the night before and enjoy brunch with your kids rather than catering to them! Also great for taking places because the syrup is built-in."


1 h 5 m servings 723 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 723 kcal
  • 36%
  • Fat:
  • 26.5 g
  • 41%
  • Carbs:
  • 104g
  • 34%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 241 mg
  • 80%
  • Sodium:
  • 947 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

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  1. Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
  2. Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.
  3. The next morning, preheat oven to 350 degrees F (175 degrees C).
  4. Uncover the pan and bake for 45 minutes. Serve while hot or warm or the French toast will harden in the pan. It can be reheated.
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  1. 181 Ratings


This was great! What a wonderful idea. I had some leftover wheat french bread and i sliced it into 1 inch slices. I made it in my stoneware 9x13 baker and it came out really well. One thing ...

Yhis is excellent and so easy. I made 2 for Christmas morning - one with cinnamon raisin bread, and one with cranberry orange bread, They were both delicious - not a crumb left. This will be ...

A bit too sweet. I had the bread in the fridge for about 10 hours (overnight) and it was too soggy. Next time I'll cut the sugar back and leave in fridge for an hour.

I've been looking for a good "soak overnight, bake in the morning" French toast recipe. It was very convenient to simply pop it in the oven, and the tops of the slices browned and crispe...

Simple and Fantastic. My husband visited Alaska and told me about the BEST overnight french toast he had and bought me the recipe back from the cook:) The recipe is exactly the same except I i...

I followed the recipe pretty exactly, and it was good, but it does harden fast in the pan. The thickness and stickiness of the caramel sauce made it hard to eat the last few bites (as it cooled...

This tastes great. But, don't let it cool in the pan too long. The bottom will turn rock hard after about and hour or two.

This recipe has been a huge hit, time and time again. Everyone who I have made it for has asked for recipe. The best thing, besides the taste, it's super easy!

I tried this with Texas Toast. Maybe it was the bread-or maybe I did something wrong-but the toast was pretty soggy. The crust was really good, though!