Overnight French Toast with Caramel Sauce

This overnight French toast with caramel sauce is an indulgent make-ahead breakfast that’s topped with caramelized bananas and a rum-caramel sauce.

A Staub casserole dish filled with overnight French toast with caramel sauce and bananas and spoon resting in the dish.

Overnight French toast. It makes something indulgent even easier. Enough so that French toast any day of the week becomes reality. And by adding a quick last-minute caramel sauce, we’re making something easy even more indulgent. (Seriously, you’ve got to try this sauce, whether for breakfast or dessert.) Perhaps you’ve finally found a way to get everyone to clamber out of bed without complaint.–Renee Schettler

Overnight French Toast with Caramel Sauce

  • Quick Glance
  • Quick Glance
  • 30 M
  • 13 H, 30 M
  • Serves 8
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Ingredients

  • For the overnight French toast
  • For the caramel sauce

Directions

Make the overnight French toast

In a large bowl, whisk the eggs. Add the half-and-half, brown sugar, rum, cinnamon, cloves, and a pinch of salt.

Butter a 9-by-13-inch (23-by-33-cm) baking dish. Layer the brioche slices in the dish, overlapping them slightly. Pour the egg mixture over the brioche, cover with plastic wrap, and refrigerate overnight.

Tester tip: To ensure your brioche slices are evenly coated, take another moment to dip each slice in the egg mixture before layering them in the baking dish and then pour any remaining egg mixture over the top.

Preheat the oven to 350°F (177°C).

Remove the plastic wrap and cover the baking dish instead with aluminum foil. Bake for 40 minutes.

Remove the foil and continue to bake until the center of the French toast is puffy and the edges are golden brown, 20 to 25 minutes more. Let cool slightly.

Make the caramel sauce

Meanwhile, in a large skillet over medium heat, melt the butter. Stir in the brown sugar and whisk until the sugar is incorporated, 3 to 6 minutes.

Add the bananas, rum, and a pinch of salt. Cook until the liquid is syrupy and the bananas are caramelized, 3 to 5 minutes.

Serve the overnight French toast

Serve the French toast with a spoonful of the caramelized bananas or pass them on the side. If desired, pass maple syrup on the side as well.

Tester tip: In the event you have leftovers, this French toast will reheat nicely in a warm oven. The banana sauce, however, is best enjoyed immediately after making.
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Recipe Testers' Reviews

Warm, inviting, custardy French toast with a super yummy bananas foster-type sauce, this dish is a great weekend treat. Almost like a bread pudding, this would also be great as a dessert with some fresh whipped cream on top!

Because it’s refrigerated overnight, start-to-finish time is about 14 hours but actual hands-on time is only about 15 minutes. I used the wonderful brioche recipe linked to in the ingredients to make 2 loaves of brioche. This recipe used about 1/2 of 1 loaf sliced, into 1/2-inch slices. One hour in the oven was perfect for the baking time.

I might try dark rum next time and perhaps add some chopped pecans either to the casserole itself or to the top after baking. I also found the clove a little overwhelming so might either swap that out completely and add some grated nutmeg or half it and add nutmeg to the custard mixture.

I'll definitely be making this dish again and again!

Serve this brioche French toast at the first brunch you host when the world opens back up. It’s simple in preparation and lovely in presentation. In the meantime, you could serve this as 'breakfast for dinner” to switch up your mealtime routine with sausage links and cantaloupe on the side for a complete meal.

The assembly was so easy, I prepared mine during the day to serve for dinner. I refrigerated for exactly 8 hours prior to baking. My brioche came pre-sliced, St. Pierre brand, the slices were just over 1/2 inch thick. About 14 slices in total, which was the perfect amount to fill the 9-by-13-inch pan.

This still tasted delicious 2 days later when I ate the leftovers for breakfast, so it holds up well.

HUNGRY FOR MORE?

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Comments

  1. AMAZING, as always!!! I have never had a bad recipe from Mr. Leite!! Made this last night for our 22nd anniversary breakfast today, popped it in the oven this morning and it was a HUGE hit! SO easy, soooooo delicious. OMG THAT CARAMEL SAUCE 🙂 I also used a dark chocolate cherry challah that a friend made, which added to the levels of AWESOME. Thank you xoxo

    1. Happy Anniversary, Remi! I’m so happy that you chose this for your special breakfast and that it turned out so spectacularly.

  2. Count yourself lucky there is not the option for gifs on this website. If there was, all I could say would be one with a cartoon character drooling at the mouth.

    I would be even tempted to sprinkle chocolate chips into the sauce or cook some speck until it was crispy like a chip. If you were trying to impress someone with a recipe, this would have to be the one.

  3. The banana/brown sugar/butter part is very adaptable. I have for years done a variation of this using banana quarters (cut across the equator and then the long way), warming the bananas in the butter-sugar mixture and then adding alcohol of choice (brandy, rum, Grand Marnier) and flaming it in the skillet. This impressed my children and now my grandchildren; we use it as a side at whatever morning meal we’re calling it that day.

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