Rating: 5 stars
26 Ratings
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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.

Recipe by Cooking Light June 2004


Credit: Karry Hosford

Recipe Summary

12 servings


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Preheat oven to 350°.

  • 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.

Nutrition Facts

293 calories; calories from fat 29%; fat 9.5g; saturated fat 3.9g; mono fat 3.6g; poly fat 1.3g; protein 6.1g; carbohydrates 43.6g; fiber 1.6g; cholesterol 49mg; iron 1.6mg; sodium 323mg; calcium 69mg.