Breads, Christmas

Overnight French Toast For Holiday Breakfasts


Overnight French Toast gets lovely and puffy baked in the oven. This easy cooking method sure beats standing at the stove dipping and flipping for the whole family.

Overnight french toast

When I was little, the Christmas buzz in our house began with Advent and the appearance of the Sears Wish Book. I have no idea when the Sears Wish Book actually arrived at our house but mom was careful to keep it tucked away until December first.

One Wish Book, seven children.

A glimpse of the cover triggered the anticipation and excitement that fueled the whole countdown to Christmas. I don’t recall any organized system to ensure everyone got equal time with the catalog so it was probably a free for all. If someone put it down another grabbed it. I found it once stuffed under my brother’s mattress, and I remember someone sleeping with it. Pages were torn out and lots of toys were circled in heavy ink.

The toys were exciting but what really made my stomach flutter were the pages of Christmas decorations. Fake trees arranged on fake snow, figurines that lit up, pages and pages of ornaments. It was the whole Christmas-y look that I found thrilling.

Overnight french toast


On weekends over the holidays mom would make us this French toast for breakfast. It gets lovely and puffy baked in the oven and this cooking method sure beats standing at the stove dipping and flipping for the whole family. Being able to prep breakfast the night before is a great convenience too.

The recipe can be halved.

Overnight French Toast For Holiday Breakfasts

Recipe by Bridget OlandCourse: BreakfastDifficulty: Easy
Prep time


Cooking time


Total time



An effortless way to serve a festive breakfast on lazy mornings.


  • 9 eggs

  • 3 cups milk

  • 1/3 cup sugar

  • ½ tsp. nutmeg

  • 2 tsp. vanilla

  • 24 slices of French bread (or any crusty bread) sliced ¾” thick


  • Line two sided cookie sheets with parchment paper (can use 9”x13” pans too)
  • Whisk together the eggs, milk, sugar, nutmeg and vanilla.
  • Arrange the sliced bread on the pans. Pour the egg mixture over the bread and turn the bread over a few times until all of the egg mixture is absorbed. If the bread is soaked and there is still liquid either add more bread or pour off the excess.
  • Cover and refrigerate overnight (or freeze up to a week.). In the morning, preheat the oven to 500 F. Remove foil and bake 15 minutes. Serve drizzled with maple syrup.

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