Karry Hosford
12 servings

This overnight French toast casserole saves you the trouble of standing over a griddle flipping individual slices of French toast. For more great breakfast casseroles, see our complete collection of breakfast and brunch recipes.

How to Make It

Step 1

Combine brown sugar, butter, and corn syrup; pour into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle chopped pecans evenly over sugar mixture.

Step 2

Combine rind and next 7 ingredients (rind through eggs); stir with a whisk. Arrange bread slices over pecans in dish; pour egg mixture over bread. Cover and refrigerate 1 hour or up to overnight.

Step 3

Preheat oven to 350°.

Step 4

Carefully turn bread slices over to absorb excess egg mixture. Let stand at room temperature 20 minutes. Bake at 350° for 35 minutes or until lightly browned.

Ratings & Reviews

JanLewis's Review

November 08, 2014
This is a Thanksgiving Brunch tradition at our house! I've been serving it for years - everyone starts early in November letting me know that it just won't be Thanksgiving without the french toast to start the day!

vickismid's Review

November 05, 2014
One of my favorite french toast casseroles, I have made it numerous times without any substitutions and it always comes out well, all though I like the idea of honey instead of corn syrup. I too, was afraid it would have an over whelming orange flavor but it does not. Would highly recommend this recipe.

Miazmommi's Review

May 26, 2014

stellacorona's Review

December 20, 2013
awesome! great recipe! have taken to morning functions also.

Amy2322's Review

April 14, 2013
This is DELICIOUS. I cut the brown sugar in half and completely did away with the other sugar it called for. I used simply orange, orange juice. Think if you cut the sugar like I did probably should use an orange juice over fresh squeezed. Make it, you'll love it!

nomsdos's Review

February 24, 2013
Great. I used 1/2 the brown sugar and corn syrup and it was plenty sweat. I will also add more pecans next time. It did not need syrup so I topped with whip cream, fresh berries and dusting of powdered sugar.

TokyoJim's Review

February 10, 2013
I have made this a dozen times. Super simple. And 'wows' the crowd every time.

VCLinAZ's Review

October 04, 2012

Eileenlt's Review

April 06, 2012

Maggie03's Review

January 14, 2012
Made this for a brunch and wow! Everybody LOVED it. Very very good, although very sweet.