Overnight Brioche French Toast
Cozy, spiced, and perfectly baked overnight.
Transform your mornings with Overnight Candied Walnut Brioche French Toast. Rich brioche soaked in a spiced custard with Treehouse Candied Walnut Rub, baked to golden perfection, and served with maple syrup, bananas or caramelized apples, and whipped cream for a cozy holiday brunch.
Servings: 6–8 people (depending on slice thickness)
Prep time: ~15–20 minutes (for assembling and soaking overnight)
Soak time: 8–12 hours (overnight in the fridge)
Bake time: 35–40 minutes at 350°F (175°C)
Total time: ~9–12 hours (including overnight soak)
Ingredients
1 loaf brioche bread (preferably day-old), cut or torn into 1-inch pieces or slices
4 large eggs
2 cups whole milk (or half & half for richer flavor)
1½ tsp vanilla extract
½ tsp salt
Butter to grease baking dish
For the bottom of the baking dish
3-4 Treehouse Candied Walnut Rub
1 cup light brown sugar
⅓ cup butter
2-3 tbsp walnut liqueur (optional, e.g., Nocello)
Instructions
Prepare the baking dish — Grease a 9×13-inch baking dish with butter.
In a small pot — Add Candied Walnut, brown sugar, butter and liquor, cook and stir until boiling. Boil, uncovered, for 1 minute. Pour into the prepared baking dish.
Arrange the brioche slices in a slightly overlapping layer.
Make the custard — In a large bowl, whisk together eggs, milk, brown sugar, vanilla, and salt.
Assemble for overnight soak — Pour the custard evenly over the brioche slices. Press gently to ensure each slice is soaking up the custard. Cover with plastic wrap and refrigerate overnight (8–12 hours).
——————————————
Bake the French toast:
Preheat the oven to 350°F (175°C). Remove plastic wrap and sprinkle another 2 tablespoons of Candied Walnut evenly over the soaked brioche. Bake uncovered for 35–40 minutes, until the top is golden brown, slightly crisp, and the custard is fully set.Serve:
Let cool 5–10 minutes. Dust with powdered sugar, drizzle with maple syrup, and Candied Walnut Rub, optional toppings like caramelized apples or bananas.
