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Autumn Spiced Overnight French Toast Recipe

Autumn Spiced Overnight French Toast

As the leaves begin to turn and the air grows crisp, it's time to embrace the flavors of fall with a cozy breakfast that’s both delicious and comforting. Enter the Autumn Spiced Overnight French Toast—a delightful twist on a classic dish that combines the rich, buttery goodness of challah or brioche with the warm spices that define the season.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Custard Mixture
  • 1 loaf challah or brioche bread sliced (approximately 12-14 slices)
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup chopped pecans optional
For Serving
  • Maple syrup
  • Fresh fruit optional

Equipment

  • Large mixing bowl
  • Whisk
  • 9x13-inch baking dish
  • Plastic Wrap
  • Baking Sheet
  • Measuring cups and spoons
  • Sharp knife
  • Spatula

Method
 

  1. Step 1: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, brown sugar, vanilla extract, cinnamon, nutmeg, ginger, and salt until the mixture is smooth and well combined.
  2. Step 2: Arrange the sliced challah or brioche bread in a greased 9x13-inch baking dish, overlapping the slices slightly.
  3. Step 3: Pour the prepared custard mixture evenly over the top of the bread, gently pressing down with a spatula to help it absorb the liquid.
  4. Step 4: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
  5. Step 5: Preheat the oven to 350°F (175°C).
  6. Step 6: Remove the plastic wrap and bake for 45-55 minutes, until the top is golden brown and the custard is set.
  7. Step 7: Allow to cool slightly before serving warm with maple syrup and fresh fruit if desired.

Notes

This recipe is designed for overnight preparation. You can substitute the bread with gluten-free bread or use almond milk and coconut cream for a dairy-free version.