Best 12 Overnight Caramel Pecan French Toast Recipes

CARAMEL-PECAN FRENCH TOAST BAKE

Steps:

• In a small saucepan, combine brown sugar, butter and corn syrup. Bring to a boil. Reduce heat; cook and stir 3-4 minutes or until thickened. Pour into a greased 13x9-in. baking dish. Sprinkle with 1/2 cup pecans; top with bread slices., In a large bowl, whisk eggs, milk, cinnamon, nutmeg, vanilla and salt; pour evenly over bread. Sprinkle with remaining pecans. Cover and refrigerate 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 30-35 minutes or until a knife inserted in the center comes out clean., Meanwhile, in a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; cook and stir 2 minutes or until thickened. Serve with French toast.

OVERNIGHT CARAMEL PECAN FRENCH TOAST

Steps:

• Grease a 9" x 13" pan.
• Over low heat, combine the brown sugar, light corn syrup, butter, and whipping cream in a medium saucepan.
• Keeping the heat on low (letting it get too hot is bad - and don't let it boil!), stir constantly until the butter is melted and the ingredients are smooth.
• Remove from heat and add 1/2 teaspoon of the vanilla.
• Pour the warm caramel mixture into a 9" x 13" pan.
• Sprinkle the pecans over the top.
• In a large bowl, beat together the milk, eggs, salt, the other 1/2 teaspoon of vanilla, and cinnamon.
• Dip the bread into the egg mixture, making sure each piece is well-coated. You want to soak up all of the mixture with your six or seven slices of bread.
• Lay the bread in the pan, over the caramel and pecan mixture.
• Cover and refrigerate overnight.
• It's morning! Ready for some breakfast? Preheat your oven to 425 degrees.
• Remove the cover from the pan and bake for 20 minutes, until the bottom is bubbling and the toast is golden brown.
• Let stand for a couple of minutes, then invert onto a platter.
• Eat right away!

CARAMEL-PECAN FRENCH TOAST

Steps:

• Preheat the oven to 350 degrees F.
• Combine first 3 ingredients in a small saucepan; cook, stirring constantly, over medium heat 3 to 5 minutes or until sugar dissolves.
• Pour brown sugar mixture into an ungreased 13 by 9-inch baking dish. Arrange 6 bread slices in brown sugar mixture, cutting slices as necessary to fit in dish. Sprinkle raisins and 3/4 cup pecans evenly over bread. Top with remaining bread slices.
• Whisk together eggs, next 4 ingredients, and 1 cup cream. Pour egg mixture over bread slices in baking dish.
• Bake, uncovered, for 40 minutes or until a wooden pick inserted in center comes out clean.
• Beat remaining 1/2 cup whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form.
• Divide French toast evenly among individual serving plates. Top each serving with whipped cream; drizzle with maple syrup, and sprinkle with remaining 1/4 cup pecans. Serve with bacon, if desired.

OVERNIGHT CARAMEL FRENCH TOAST

Steps:

• In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13-in. x 9-in. baking dish. Top with six slices of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar; set aside. , In a large bowl, whisk the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes.

OVERNIGHT BAKED CARAMEL FRENCH TOAST RECIPE

Steps:

• Spray 9x13-inch glass baking dish with nonstick cooking spray.
• In medium saucepan, mix topping ingredients.
• Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL.
• Spread topping in prepared baking dish.
• In shallow bowl, beat eggs with fork.
• Beat in milk, vanilla and salt.
• Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish.
• Cover; refrigerate at least 8 hours or overnight.
• When ready to bake, heat oven to 400°F.
• Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown.
• Remove from oven; let stand 3 minutes.
• Place a large heatproof serving platter upside down over baking dish; turn platter and baking dish over.
• Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.

BAKED CARAMEL-PECAN FRENCH TOAST

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix all topping ingredients except pecans. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish; sprinkle with pecans.
• In shallow bowl, beat eggs with fork. Add half-and-half, cinnamon and vanilla; beat until well blended. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange bread slices over topping in dish. Cover; refrigerate 8 hours or overnight.
• Heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Cool 3 minutes. Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto French toast. Serve immediately.

BROWN SUGAR PECAN OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Cut bread into 1-inch cubes and place in a 9x13-inch baking pan sprayed with nonstick cooking spray.
• In a large mixing bowl, whisk together eggs, milk, vanilla, sugar and cinnamon.
• Pour over bread in prepared pan; set aside.
• In another bowl, combine brown sugar, flour, salt, butter and cinnamon using a fork or pastry cutter until crumbs begin to form.
• Sprinkle mixture on top of the bread then top with chopped pecans.
• Cover and store in fridge overnight.
• The next morning, preheat oven to 350 degrees F.
• Bake, uncovered, for 40-45 minutes, or until the center is set and bread is golden brown.
• Cut into pieces and serve with maple syrup.

CARAMEL FRENCH TOAST

Steps:

• Grease a 9x13-inch baking dish.
• Heat brown sugar, butter, and corn syrup in a saucepan over medium heat until thickened, about 5 minutes. Pour mixture into prepared baking dish and sprinkle with pecans. Arrange apple slices over pecans. Layer bread slices over apple in two layers.
• Whisk eggs, milk, vanilla extract, almond extract, and salt in a bowl; pour over bread and allow to set for 1 hour at room temperature or cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Uncover and bake in preheated oven until fluffy and golden brown, 40 to 45 minutes.

OVERNIGHT CARAMEL STRATA

Steps:

• Combine sugar, butter and corn syrup in heavy small saucepan.
• Stir mixture over medium-low heat until butter melts and sugar dissolves.
• Bring to a boil.
• Pour into a a 9 x 13 inch glass baking dish.
• Tilt dish to coat bottom evenl-cool.
• Arrange 6 bread slices in singlelayer top caramel, trimming bread to fit.
• Cover with remaining bread slices, trimming to fit.
• Whisk milk, eggs,vanilla and salt in bowl to blend.
• Pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350.
• Bake strata uncovered until bread is puffed and lightly golden, about 40 minutes.
• Let stand 5 minutes.
• Cut into 6 portions.
• Using a spatula, invert each portion onto plate so that caramel side faces up.

OVERNIGHT CARAMEL FRENCH TOAST II

Steps:

• In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly.
• Remove from heat and pour into a greased 13 x 9 baking dish.
• Top with 6 slices of bread.
• Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread.
• Place remaining bread on top.
• Sprinkle with remaining cinnamon-sugar mixture; set aside.
• In a large bowl, beat egg, milk, vanilla and remaining cinnamon.
• Pour over bread.
• Cover and chill for 8 hours or overnight.
• Remove from frig 30 minutes before baking.
• Bake, uncovered, at 350* for 30-35 minutes.
• *Notethat cooking time does not reflect chill time.

OVEN-BAKED CARAMEL FRENCH TOAST

Steps:

• In a small saucepan, combine 1 cup brown sugar, 1/2 cup butter and 2 tablespoons corn syrup. Cook over medium heat, stirring constantly, until thickened.
• Pour sauce into a 9x13 inch baking dish and sprinkle with 1/2 cup pecans. Place 6 slices of bread on top of the sauce, sprinkle with the remaining pecans and cover with the remaining 6 slices of bread.
• Combine eggs, milk, vanilla, nutmeg, cinnamon and salt in a blender. Pour egg mixture evenly over bread slices, cover the baking dish, and refrigerate for 8 hours or overnight.
• The next morning, preheat oven to 350 degrees F (175 degrees C). Remove the French toast from the refrigerator 30 minutes prior to baking. Bake in preheated oven for 40 to 45 minutes, until lightly brown. Drizzle sauce over the toast right before serving.
• To make the Caramel Sauce: In a small saucepan, combine 1/2 cup brown sugar, 1/4 cup butter and 1 tablespoon corn syrup. Cook until thickened, stirring constantly.

CARAMEL UPSIDE-DOWN FRENCH TOAST

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, Bisquick™ mix, milk and cinnamon with whisk until blended. Place slices of bread, cut side down, single layer, in 13x9-inch (3-quart) glass baking dish. Pour egg mixture over slices. Let stand 5 minutes.
• Meanwhile, in 10-inch ovenproof skillet, melt butter over medium-low heat until melted; remove from heat. Stir in brown sugar until well blended. Turn each slice over, and place cut side down in bottom of skillet; fit slices tightly together, tearing to fit empty spots between slices. Discard remaining egg mixture.
• Bake 25 to 30 minutes or until edges are bubbly and top of toast is golden brown. Cool skillet on cooling rack 5 minutes. Run metal spatula around edges to loosen. Place heatproof serving plate upside down over skillet; turn plate and skillet over. Remove skillet, scraping any extra caramel from bottom of skillet onto French toast. Top with berries and bananas. Serve immediately.