Butter Pecan Overnight French Toast
Serves 4
15 mins prep
25 mins cook
40 mins total
When it comes to weekend breakfasts and brunches I am firmly in the “make the day before” camp, when at all possible. Usually what I’m serving, even to my family, is at least partially prepared the day or night before. This is no exception.
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The night before you plan to serve, spray a medium oval or rectangular baking dish with cooking spray or grease with coconut oil/butter.
Spread each slice of bread with a thin layer of almond butter and press two together to make 5-6 sandwiches.
Quarter the sandwiches and arrange them tightly to fill the baking dish.
In a medium bowl, lightly whisk together the eggs, then whisk in the milk, eggs, vanilla, cinnamon, and salt.
Pour the egg mixture over the sandwiches, cover with plastic wrap or foil, and refrigerate overnight.
In the morning, preheat the oven to 350 degrees F.
Take the casserole out and remove the cover. Sprinkle the berries evenly over the casserole, tucking some between the sandwiches. Do the same with the pecans.
Bake for 20-25 minutes until bread is golden and the bake is fully cooked through.
Let rest for 10 minutes, then slice, drizzle with maple syrup and serve additional syrup on the side. (There can never be too much!).
