Overnight Cinnamon French Toast Recipe

Rich and luscious, but prepped in just minutes this Overnight Cinnamon French Toast Recipe
will be a welcomed addition to your breakfast or brunch table.
Crunchy nuts, chewy fruit and the warm taste of cinnamon

Overnight Cinnamon French Toast

Some people call this ‘overnight French toast’ and some people call this ‘bread pudding’. I have yet to determine the difference but since I was cleaning out the fridge inspired and had it for breakfast, we’ll call it ‘overnight French toast’! Really, it’s just another excuse to have dessert for a meal, you know, like muffins and donuts?

Overnight cinnamon french toast with dried fruit and nuts

I couldn’t decide what I wanted to make with some old ciabatti buns that I had, bread pudding is always a good way to use bread that’s too dry to make a sandwich. But I also had a little dried fruit and some nuts that I had already shelled and chopped so I decided to use all of it in the bread pudding. Sometimes, these type of dishes are the best, other times they turn out like this recipe!

This French Toast turned out beautifully though and is now one of my favorite recipes. It’s rich without being too rich. There’s just enough crunch from the nuts and a nice chewiness from the dried fruit. But, the biggest bonus of this recipe is there is zero morning prep! I need that at my house in the mornings!

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Overnight Cinnamon French Toast Recipe

51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 6 servings

Time-saving overnight French toast is delicious but doesn't require hands-on time on your busy mornings.

Economical since you can use that day-old bread. Also, use nuts and dried fruits suggested or substitute what you have on hand or your favorite.

Ingredients

  • 6 cups bread, cut into 1 inch cubes
  • 2 large eggs, room temperature
  • 14 oz can sweetened condensed milk
  • 1/2 cup cinnamon chips, or 1 T ground cinnamon (leave this out and add 1 tsp vanilla if you're not a cinnamon fan.)
  • 1/2 c each chopped pistachios, chopped pecans, dried apricots, adried cherries
  • 3/4 cup milk
  • 1/4 cup melted butter

Instructions

  • Heat oven to 200 degrees. Place bread cubes on a sheet pan and bake 10 minutes.
  • Meanwhile, mix eggs, sweetened condensed milk, milk and butter together.
  • Stir in pistachios, pecans, apricots and cherries.
  • Stir bread into egg mixture.
  • Pour bread mixture into a 8x11.5x2 inch casserole dish (preferably that has a sealable top.)
  • Refrigerate overnight.
  • To bake: sit casserole on the counter 15 to 30 minutes before baking.
  • Preheat oven to 375 degrees.
  • Remove lid and bake for 25 to 25 minutes, until bubbly and browned on top.
  • Serve warm.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest. If you want to share this recipe, please simply link back to this post for the recipe. Thank you, Paula

Overnight Cinnamon French Toast Recipe

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About Paula Jones (Call Me PMc)

Hi friends! I'm Paula. I'm a full-time Mom and blogger. I'm always looking for shortcuts and time-saving strategies to make delicious and nutritious meals for my family. I particularly like to take familiar flavors and present them in new ways. I enjoy developing recipes, cooking (especially baking) and I sharing all my tips with you. I aspire to be a brand ambassador, develop recipes and write a cookbook!

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Comments

  1. Call it anything you wish. I am calling it good. The bottom line is—–add in the bits of pieces of potential ingredients that you have at the time, Its a good base. I think that makes this quite a useful recipe. One of those that you have in your memory.

  2. Pinning and sharing!!

    Hugs from Freedom Fridays With All My Bloggy Friends

  3. Congrats! Your Over-Night French Toast is feature in this week as one of my FAVORITE Nibbles at WONDERFULLY CREATIVE WEDNESDAYS!! Thanks so much for stopping by and can’t wait to see you this week :-) Warmest, Nic

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