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Overnight Bourbon French Toast

  • Author: Elizabeth Van Lierde
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 12 1x
  • Category: Brunch
  • Method: Bake



1 Loaf of French or Brioche Bread
6 Whole Eggs
1 1/2 Cups of Half and Half
2 Teaspoons Vanilla Extract or the seeds from one vanilla bean
3 Tablespoons of your favorite Bourbon
1 Teaspoon Cinnamon

For the Sauce

1 Cup of Butter
1 Teaspoon Cinnamon
3 Tablespoons Bourbon
1 Cup of Brown Sugar
1/2 Cup of Chopped Pecans


The Night Before…

Slice your loaf of bread into angled slices with a serrated bread knife. Arrange slices in a large glass or ceramic casserole dish. In a large bowl whisk together the eggs, half and half, vanilla extract, cinnamon and 3 Tablespoons of bourbon. Pour this mixture slowly over your sliced bread so that each slice is coated with the egg mixture. This will allow maximum absorbency and won’t leave any pieces of your french toast dry. Cover with plastic wrap and refrigerate anywhere from 4-12 hours. 

The Morning of…

Preheat your oven to 350F degrees.
Uncover your soaked french toast from the refrigerator. In a small sauce pan melt butter, brown sugar, cinnamon, pecans, and the remaining 3 Tablespoons of bourbon. Poor this sauce over your french toast making sure to coat every piece. Bake uncovered for 40-50 minutes or until the top is golden brown. Serve with maple syrup. 

Happy Brunching!