Overnight Cinnamon French Toast is an easy holiday or weekend breakfast with zero morning effort required. Easy prep the night before and then turn on your oven and uncover the pan in the morning. Easy holiday breakfast or weekend breakfast is handled! This post contains affiliate links.
If you follow along on Instagram you may have seen my cinnamon roll saga. AKA “always read the recipe” ~ I was too far into it before I discovered that the recipe called for 10 cups of flour. After the first rise, the dough was the size of a globe, lol. The finished products were six inches high and started a cinnamon fire in the bottom of the oven after it overflowed the pan like hot lava. The results were delicious, even after all that, but I remembered why easy is more my speed. So this Overnight French Toast is a perfect hot breakfast to start the weekend, and you can easily double it into two pans if you’ve got a crowd. No cinnamon filling fires, no drama, just a hot, delicious breakfast that’s ready to go in the oven when you wake up. If your children are like mine, they like to rise even earlier on the weekends (umm, y tho?!). The leftovers were okay heated up, but if you can serve it all in one go, it’s at it’s most golden brown perfection right out of the oven.
Overnight Cinnamon French Toast How-to
Grab your bread — a little stale will work great because it soaks up more of the filling. I used my go-to: sourdough from Aldi. Grab a 9×13 pan — I would recommend a non-stick metal pan over glass for a little added crisping effect. Melt together brown sugar, butter and cinnamon in the microwave and add a little water until it’s runny.
Drizzle it in the bottom of the pan and layer in your first round of bread. Overlap is just fine.
Add a drizzle, then another bread layer and drizzle some more, using up the last of the mixture on the second bread layer.
I wanted the max amount of French toast, so I cut a piece of bread to fill in the gaps, but totally up to you.
Overnight Cinnamon French Toast Filling
Beat four eggs with 2 teaspoons of vanilla and 3 cups of milk and whisk it up until it’s frothy.
Pour the mixture over the bread and cover and refrigerate it overnight.
Bake it up
In the morning, just uncover it, turn the oven on 350° and bake for 40-45 minutes.
Serve it up with butter, syrup or some Cool Whip or fresh whipped cream.
That’s it! We love this as a weekend breakfast, but it’s also a great breakfast for dinner option too. Just prep it in the morning and it’s ready to pop in the oven when you arrive home. Pair it with some Oven Scrambled Eggs or Overnight Caramel Rolls for a delicious – and leisurely!– weekend breakfast or breakfast for dinner option. Enjoy!
- 1/2 cup butter
- 1 cup brown sugar
- 1 t. cinnamon
- 12 slices of bread (I used sourdough)
- 4 eggs
- 2 t. vanilla
- 3 cups of milk (I used whole)
- Melt the butter, brown sugar and cinnamon together in the microwave and add a little water until it's runny
- Drizzle some in the bottom of a 9x13 and add a layer of bread
- Drizzle again and add a second layer of bread, finishing the mixture on the second layer
- Whisk together the eggs, vanilla and milk and pour it over the bread, making sure to cover each slice
- Refrigerate uncovered overnight
- In the morning, uncover it and bake it at 350° for 40-45 minutes or until it's set and golden brown.
- This recipe is best in a non-stick metal pan