Hi Robyn! I’ve never tried letting it sit for that long, and I worry that the bread might start to break down. You could definitely experiment with it though. If you decide to try it, I’d love to hear how it goes!
Hi, love Overnight French Toast!!! I make it with Blueberry pie filling on the bottom and it is ALWAYS a hit…and gone. Anyway, I was wondering if I can mix it on a Wednesday morning and not bake it until Friday morning? Getting together with some girls I went to school with and it is an overnight thing so I am bringing this for Breakfast on Friday but leaving my home on Wednesday late morning. Please let me know.
Hi Brenda! I’ve never tried letting it sit for that long, and I worry that the bread would break down. You may want to fully bake the casserole ahead of time and freeze it instead, then you can thaw it the night before and reheat just before serving. I hope you enjoy the recipe!
This recipe looks delicious and I am anxious to try it. I saw one of the reviews mentioned using coconut milk, would almond milk work as well do you think?
Hi Dede! For a dairy-free option, I recommend using full-fat coconut milk. If you decide to experiment with almond milk (I have not tried this myself), I’d love to hear how it goes!
I’ve made your Overnight Peach French toast (I used thawed out frozen peaches) and this overnight french toast (with dots of cream cheese and no lemon) for our Church Men’s Breakfasts. I like to serve them with Vanilla Bean Ice cream on top, it turns it into a scrumptious morning dessert. We all love them. These overnight creations make our morning cooking times go faster and smoother. Thank you Erin!!
I made this for Christmas morning. I did 1/2 full fat milk & 1/2 coconut cream. I sprinkled it with some chopped pecans, walnuts & almonds.
Since I had used a baguette I feel soaking it 24 hrs was a good idea! It retained its shape & was crusty.
Threw this together on Christmas Eve, and popped it in the oven while everyone was opening presents in Christmas. It was a HUGE hit and so easy! Also it’s a perfect recipe to delegate if you have older kids, or oversee if you have littler ones.
Hi! I was wondering if for 2x the recipe in place of two cups of 2% milk, would it be okay to use one cup of 2% milk and one cup of Half&Half? I’m wondering if Half&Half would ruin the recipe. I can’t wait to make this for New Year’s morning either way! It looks amazing.
WOW…this recipe was just delicious!! This was the first time I’d ever made an overnight French toast casserole. My two additions were 2-3 TBS melted butter, cooled and added to the liquid mixture. I know Erin was aiming for a healthier recipe, but I wanted that taste that we all love when we do skillet french toast and put a pat of butter on top. I also sprinkled a handful of chopped pecans over the top right before baking. Also, the orange zest is a fabulous idea in this recipe! I found that baking this in a convection oven really helped..it takes a while to get up to temperature in a regular oven, but the convection helps speed the process, and then in the last 10 minutes with the foil removed, the convection yields a nice crunch to the crusts of the bread. I will definitely be making this again!! Thank you for such a delicious recipe.
What would you think about using Dave’s Killer 21 Grain Bread for this recipe and egg whites? (I usually make French toast with Dave’s and egg whites.) Would I need to increase the number of egg whites? Can’t wait to try this!!
Kathryn, the bread will be just fine! As far as egg whites, I am hesitant to recommend that because egg whites don’t have the same rich flavor and texture as whole eggs. I’d suggest starting with replacing 1/3 of the total number of eggs with whites (you’ll want to use 2 whites for each whole egg). If you decide to experiment, I’d love to hear how it goes!
I make my french toast with Dave’s Killer 21 Grain Bread and egg whites. What would you think about me using those ingredients here? Would I need to increase the number of egg whites? Thank you! I can’t wait to try it! All of your recipes are amazing!
Kathryn, that bread would work great here! You can experiment with more egg whites, but the French toast will not taste as custardy and rich. I’d suggest using a blend of whites and whole eggs to start, then you can adjust from there.
Hi! So sorry to hear that! Without being there with you, it would be very hard for me know why that was. Since each oven is different, the timing can certainly vary a little. I glad you still enjoyed it!
I can’t wait to try this recipe! If the dish stays in the refrigerator 8-9 hours, I know you said to let it sit out and get to room temperature. Can you tell me an approximate minutes you find that it takes for it to get to room temperature? Thanks so much!!
Hi ChristyGB, it would be really hard to know how long it would take to come to room temperature because it will depend on how warm your kitchen is. I would plan for at least 20-30 minutes. Hope this helps.
I burnt one side of the bread by toasting it as you said in the oven, do I had to slice off a burnt side of each slice. I would either toast the bread in the toaster or have it be dry and stale. Due to reduced bread,, casserole came out a little more eggy than I would prefer.. Other than that, recipe came in handy making breakfast in advance and using up challah I had in the fridge. I did add some blueberries in cooking.
Hi Adrienne! I’m sorry to hear that it burnt. Step 1 stated: Toast the bread in the oven until it is very lightly toasted and feels dry to the touch on top but is not yet turning brown. So you definitely have to watch it. Glad you were still able to enjoy it!
I wanted to love this, it smelled amazing…I did everything to the letter and it was unfortunately an epic fail. It was so mushy! We even took it out and tried to finish it on the stove but it was just too soggy. I’ll stick to the stovetop version of making French toast.
Hi! I’m sorry to hear you had trouble with this recipe. This definitely wasn’t made to be cooked on the stovetop so I see how that didn’t work. In Step 5 when I said ” then uncover and continue baking until the bread is puffed and golden and no liquid seeps out of the toasts when lightly pressed” how did that work out for you? At that point if it was still seeping out I would recommend to continue to get to this point. This ensures nothing is soggy. All ovens cook differently so it sounds like yours just needed more time to cook.
Hi Jen! I’m sorry you weren’t able to fit all the bread into the dish. Did you slice the bread and layer it in the dish? I haven’t heard of anyone having this issue before, so I’m not sure what might’ve gone wrong. I hope you still enjoyed it!
Could you keep it for up to 24 hours in fridge?
Hi Robyn! I’ve never tried letting it sit for that long, and I worry that the bread might start to break down. You could definitely experiment with it though. If you decide to try it, I’d love to hear how it goes!
Hi, love Overnight French Toast!!! I make it with Blueberry pie filling on the bottom and it is ALWAYS a hit…and gone. Anyway, I was wondering if I can mix it on a Wednesday morning and not bake it until Friday morning? Getting together with some girls I went to school with and it is an overnight thing so I am bringing this for Breakfast on Friday but leaving my home on Wednesday late morning. Please let me know.
Hi Brenda! I’ve never tried letting it sit for that long, and I worry that the bread would break down. You may want to fully bake the casserole ahead of time and freeze it instead, then you can thaw it the night before and reheat just before serving. I hope you enjoy the recipe!
Hi
I will make it on Friday but I couldn’t find maple syrup. Can I substitu it for honey? If so,in the same amount? Thank you
Hi Patricia! The same amount of honey would be delicious. I hope you enjoy the recipe!
Making this tonight to bake tomorrow morning. How would the baking time change if I baked two 9 x 13 pans tomorrow?
Hi Rebecca! The bake time for each 9X13 is the same as what is listed in step 5. You are just making two batches of the french toast, right?
This recipe looks delicious and I am anxious to try it. I saw one of the reviews mentioned using coconut milk, would almond milk work as well do you think?
Hi Dede! For a dairy-free option, I recommend using full-fat coconut milk. If you decide to experiment with almond milk (I have not tried this myself), I’d love to hear how it goes!
I’ve made your Overnight Peach French toast (I used thawed out frozen peaches) and this overnight french toast (with dots of cream cheese and no lemon) for our Church Men’s Breakfasts. I like to serve them with Vanilla Bean Ice cream on top, it turns it into a scrumptious morning dessert. We all love them. These overnight creations make our morning cooking times go faster and smoother. Thank you Erin!!
I’m so happy that you’ve enjoyed it, Patricia! Thank you for sharing this kind review!
I made this for Christmas morning. I did 1/2 full fat milk & 1/2 coconut cream. I sprinkled it with some chopped pecans, walnuts & almonds.
Since I had used a baguette I feel soaking it 24 hrs was a good idea! It retained its shape & was crusty.
So glad to hear you enjoyed it, thanks for sharing!
Made it for Christmas morning! Soooo yummy ? I’m going to make it part of our Christmas traditions each year!
Christine, thank you for sharing this wonderful review. I am so happy you enjoyed it!
Threw this together on Christmas Eve, and popped it in the oven while everyone was opening presents in Christmas. It was a HUGE hit and so easy! Also it’s a perfect recipe to delegate if you have older kids, or oversee if you have littler ones.
I’m so happy that you enjoyed the recipe, Lauren! Thank you for sharing this kind review!
If using blueberries, do you suggest thawing them first?
Yes, I’d suggest letting them thaw fully, then patting them dry. I hope you enjoy the recipe, Maggie!
Would it also work with Brioche bread?
I think that would be delicious, Carla. I hope you enjoy the recipe!
Hi! I was wondering if for 2x the recipe in place of two cups of 2% milk, would it be okay to use one cup of 2% milk and one cup of Half&Half? I’m wondering if Half&Half would ruin the recipe. I can’t wait to make this for New Year’s morning either way! It looks amazing.
Hi Katie, although I haven’t tested it that way, I feel like it could work. If you decide to experiment, I’d love to know how it goes!
The overnight French Toast was amazing. I made it with brioche bread. I served it with blueberries and raspberries. Everyone loved it!
I’m so happy that you enjoyed it, Debbie! Thank you for sharing this kind review!
WOW…this recipe was just delicious!! This was the first time I’d ever made an overnight French toast casserole. My two additions were 2-3 TBS melted butter, cooled and added to the liquid mixture. I know Erin was aiming for a healthier recipe, but I wanted that taste that we all love when we do skillet french toast and put a pat of butter on top. I also sprinkled a handful of chopped pecans over the top right before baking. Also, the orange zest is a fabulous idea in this recipe! I found that baking this in a convection oven really helped..it takes a while to get up to temperature in a regular oven, but the convection helps speed the process, and then in the last 10 minutes with the foil removed, the convection yields a nice crunch to the crusts of the bread. I will definitely be making this again!! Thank you for such a delicious recipe.
I’m so happy that you enjoyed it, Libby! Thank you for sharing this kind review!
What would you think about using Dave’s Killer 21 Grain Bread for this recipe and egg whites? (I usually make French toast with Dave’s and egg whites.) Would I need to increase the number of egg whites? Can’t wait to try this!!
Kathryn, the bread will be just fine! As far as egg whites, I am hesitant to recommend that because egg whites don’t have the same rich flavor and texture as whole eggs. I’d suggest starting with replacing 1/3 of the total number of eggs with whites (you’ll want to use 2 whites for each whole egg). If you decide to experiment, I’d love to hear how it goes!
I make my french toast with Dave’s Killer 21 Grain Bread and egg whites. What would you think about me using those ingredients here? Would I need to increase the number of egg whites? Thank you! I can’t wait to try it! All of your recipes are amazing!
Kathryn, that bread would work great here! You can experiment with more egg whites, but the French toast will not taste as custardy and rich. I’d suggest using a blend of whites and whole eggs to start, then you can adjust from there.
Hello! The taste was great! But when i did mine they turned out soggy :( not sure what i did wrong. Should I cook it for an hour instead? Help :)
Hi! So sorry to hear that! Without being there with you, it would be very hard for me know why that was. Since each oven is different, the timing can certainly vary a little. I glad you still enjoyed it!
I can’t wait to try this recipe! If the dish stays in the refrigerator 8-9 hours, I know you said to let it sit out and get to room temperature. Can you tell me an approximate minutes you find that it takes for it to get to room temperature? Thanks so much!!
Hi ChristyGB, it would be really hard to know how long it would take to come to room temperature because it will depend on how warm your kitchen is. I would plan for at least 20-30 minutes. Hope this helps.
I burnt one side of the bread by toasting it as you said in the oven, do I had to slice off a burnt side of each slice. I would either toast the bread in the toaster or have it be dry and stale. Due to reduced bread,, casserole came out a little more eggy than I would prefer.. Other than that, recipe came in handy making breakfast in advance and using up challah I had in the fridge. I did add some blueberries in cooking.
Hi Adrienne! I’m sorry to hear that it burnt. Step 1 stated: Toast the bread in the oven until it is very lightly toasted and feels dry to the touch on top but is not yet turning brown. So you definitely have to watch it. Glad you were still able to enjoy it!
Do you think I could replace the bread with a cinnamon raisin bread? I can’t wait to try this
Hi Heather! You probably could! If you decide to experiment, let me know how it goes!
I wanted to love this, it smelled amazing…I did everything to the letter and it was unfortunately an epic fail. It was so mushy! We even took it out and tried to finish it on the stove but it was just too soggy. I’ll stick to the stovetop version of making French toast.
Hi! I’m sorry to hear you had trouble with this recipe. This definitely wasn’t made to be cooked on the stovetop so I see how that didn’t work. In Step 5 when I said ” then uncover and continue baking until the bread is puffed and golden and no liquid seeps out of the toasts when lightly pressed” how did that work out for you? At that point if it was still seeping out I would recommend to continue to get to this point. This ensures nothing is soggy. All ovens cook differently so it sounds like yours just needed more time to cook.
16 slices of bread would not fit in my 9×13 pan. I used regular ‘ol sandwich bread. I would suggest 10 – 12 slices of bread or 2 pans.
Hi Jen! I’m sorry you weren’t able to fit all the bread into the dish. Did you slice the bread and layer it in the dish? I haven’t heard of anyone having this issue before, so I’m not sure what might’ve gone wrong. I hope you still enjoyed it!