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+ servings

Overnight French Toast

Imagine being able to sit down and enjoy breakfast with your family on Christmas morning, rather than being stuck in the kitchen. This overnight french toast would make the perfect breakfast for any special occasion, including holidays!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Chill Time: 4 hours
Total Time 1 hour
Servings 8
Calories 297kcal
Author Jill Nystul


  • 1 loaf cinnamon bread*
  • 8 large eggs
  • 3 cups milk
  • 1 Tbsp brown sugar
  • 3/4 tsp salt
  • 1 Tbsp vanilla extract
  • 2 Tbsp butter divided


  • Use 1 tablespoon of butter to grease a 9×13” baking dish. If your cinnamon bread isn’t already sliced, cut it into 8 thick slices.
  • Line the bottom of the baking dish with the 6 middle slices of your cinnamon loaf. Cut the end slices into smaller pieces and use them to fill in any gaps. (If your cinnamon bread came pre-sliced into thinner slices, just double up or add another layer as needed.)
  • In a mixing bowl, whisk together the eggs, milk, brown sugar, salt, and vanilla. Pour the mixture over the bread in your baking dish.
  • Cover the dish with plastic wrap or tin foil, and refrigerate overnight (or at least 4 hours.) Just before baking, cut the remaining 1 tablespoon of butter into small pieces. Sprinkle the butter pieces over the top of the soaked bread, then bake uncovered at 350°F for 40-45 minutes.
  • Enjoy warm with your favorite french toast toppings! Whether you’re into whipped cream, caramel syrup, or classic maple syrup, you can’t really go wrong! :-)


*The original recipe calls for Kneader’s Chunky Cinnamon bread, but feel free to use any loaf of cinnamon bread you can find. Great Harvest’s Cinnamon Chip bread would work well here!


Calories: 297kcal | Carbohydrates: 33g | Protein: 12g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 180mg | Sodium: 526mg | Potassium: 299mg | Fiber: 2g | Sugar: 9g | Vitamin A: 475IU | Calcium: 162mg | Iron: 2.3mg