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5 from 1 vote

Overnight Baked Caramel French Toast Recipe

This is hands-down my family’s new favorite breakfast!  I am a huge french toast fan.  I especially love that I could prepare this the night before.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, french toast, overnight french toast, puffy french toast
Servings: 8
Calories: 303kcal


  • 9x13 Inch Baking Dish
  • Medium Saucepan
  • Shallow Bowl
  • Serving Platter



  • 1 cup packed brown sugar
  • 6 Tablespoons butter
  • cup heavy whipping cream
  • 1 Tablespoon light corn syrup
  • ½ cup chopped pecans

French Toast

  • 3 eggs
  • ½ cup milk
  • 1 teaspoon vanilla
  • ¼ teaspoon salt
  • 8 french toast slices ¾ inch thick


  • 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.


Optional Toppings:
  • Strawberries
  • Whip Cream
  • Bananas
  • Peaches


Calories: 303kcal | Carbohydrates: 31g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 191mg | Potassium: 118mg | Fiber: 1g | Sugar: 30g | Vitamin A: 526IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg