## Wake Up to Wonderful: Your New Favorite Overnight Baked French Toast!
Imagine this: you wake up on a lazy weekend morning, the smell of cinnamon and maple already wafting through your kitchen, and a golden-brown, custardy French toast just waiting to be devoured. Sounds like a dream, right? Well, today, we’re making that dream a delicious reality with our incredible Overnight Baked French Toast with a delectable Pecan Streusel topping! This recipe is your ticket to stress-free, indulgent breakfasts that taste like you spent hours slaving away, when in reality, most of the work was done while you were fast asleep. Get ready to impress your taste buds and loved ones with this effortlessly elegant dish.
### Ingredients
**For the French Toast:**
* 1 (1-pound) loaf challah or brioche bread, cut into 1-inch thick slices (about 10-12 slices)
* 8 large eggs
* 2 cups whole milk
* ½ cup heavy cream
* ½ cup maple syrup, plus more for serving
* 2 teaspoons vanilla extract
* 1 teaspoon ground cinnamon
* ½ teaspoon ground nutmeg
* ¼ teaspoon salt
* 2 tablespoons unsalted butter, melted, for greasing the dish
**For the Pecan Streusel:**
* ½ cup all-purpose flour
* ½ cup packed light brown sugar
* ½ cup chopped pecans
* ½ teaspoon ground cinnamon
* ¼ teaspoon salt
* ½ cup (1 stick) unsalted butter, cold and cut into small pieces
### Step-by-Step Instructions:
1. **Prepare the Bread:** Neatly arrange the challah or brioche slices in a single layer in a greased 9×13 inch baking dish. Overlap slightly if necessary, but try to keep them as flat as possible.
2. **Whisk the Custard:** In a large bowl, whisk together the eggs, whole milk, heavy cream, ½ cup maple syrup, vanilla extract, cinnamon, nutmeg, and salt until well combined and smooth.
3. **Pour Over Bread:** Evenly pour the egg mixture over the bread slices, making sure each slice is thoroughly saturated. Gently press down on the bread to help it absorb the liquid.
4. **Cover and Chill:** Cover the baking dish tightly with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This allows the bread to soak up all that delicious custardy goodness, ensuring a tender and flavorful French toast.
5. **Make the Streusel:** While the French toast is chilling (or the morning you plan to bake), in a medium bowl, combine the flour, brown sugar, chopped pecans, cinnamon, and salt for the streusel. Cut in the cold butter using a pastry blender, two forks, or your fingertips until the mixture resembles coarse crumbs. Refrigerate until ready to use.
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### Instructions (Continued)
6. **Preheat Oven:** The morning you plan to bake, remove the French toast from the refrigerator and let it sit at room temperature for about 20-30 minutes while you preheat your oven to 375°F (190°C).
7. **Add Streusel:** Evenly sprinkle the prepared pecan streusel over the top of the French toast in the baking dish.
8. **Bake:** Bake for 40-50 minutes, or until the French toast is golden brown, puffed up, and the streusel is lightly toasted and fragrant. A knife inserted into the center should come out clean (the custard should be set).
9. **Serve:** Let the baked French toast rest for a few minutes before serving. Cut into portions and serve warm with additional maple syrup, a dusting of powdered sugar, or a dollop of whipped cream and fresh berries, if desired.
### Short Tips
* **Bread Choice Matters:** Challah or brioche work best due to their sturdy texture and slight sweetness, which holds up well to soaking without becoming soggy. You can also use day-old French bread.
* **Don’t Skimp on Soaking:** The overnight soak is crucial for a truly custardy French toast. It allows the bread to fully absorb the egg mixture, resulting in a tender interior and crisp exterior.
* **Streusel Variations:** Feel free to get creative with your streusel! Add a pinch of cardamom, some shredded coconut, or swap out the pecans for walnuts or almonds.
* **Make Ahead Magic:** Beyond the overnight soak, you can also make the streusel ahead of time and store it in the refrigerator for up to 3 days, making morning prep even smoother.
* **Reheating Leftovers:** Leftovers can be gently reheated in the oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. Cover with foil to prevent drying out.
