Overnight French Toast Bake (3 Ways!)

Here's the Dish

On the 9th Day of Christmas my True Love Gave to Me…Overnight French Toast Bake 3 Ways…A Traditional French Toast Bake, A Pumpkin French Toast Bake, and A Banana Bread French Toast Bake!


The estimated total time to make this recipe is 4 Hours or overnight.


Spray a large casserole dish (9×13) with cooking spray.


To make the egg mixture, put everything except for the bread and topping into a blender, and blend until smooth.


To prepare the bread, cut crust off bread, and discard the two end pieces. Cut the bread into small cubes and add to baking dish.


Pour egg mixture over bread, and make sure the egg mixture evenly soaks all of the bread. Cover with foil and put in the fridge over night (or for at least four hours).


Remove French toast bake from refrigerator, and let stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 350 degrees.


Just before baking, sprinkle cinnamon and pecans over the top of the French toast bake, and pour syrup evenly over the top.


Bake uncovered, for 55-60 minutes, or until a knife inserted in the center comes out clean.


Pour additional ¼ cup syrup over French toast bake, and top with low fat whipped topping if desired, and enjoy warm!

IMG_4411 copy


1 loaf Whole grain/high fiber bread 1
2 Eggs
8 Egg whites (or 1 cup egg whites from a carton)
1/2 cup Low fat cottage cheese
1/2 cup Pumpkin puree (for a pumpkin french toast bake) 2
1 cupUnsweetened almond milk or milk of choice
1 tspCinnamon
1/2 tsp Salt
1/2 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar 3
1/2 tsp Pumpkin pie spice
1 tspVanilla extract (or maple extract)
1/2 cupLow sugar maple syrup (or agave nectar)
1/4 cupLow sugar maple syrup (or agave nectar)
1/2 tspCinnamon
1/4 cup (2 oz)Chopped pecans
Optional:Additional syrup for serving

1 I used brownberry double protein bread which has 110 calories per slice and 7 g fiber, 18 g carbs, and 3 g fiber per slice. *Use Gluten Free bread if you are intolerant to gluten!

2 If you want a 'plain' french toast bake, swap the pumpkin with 1/2 cup applesauce OR if you want a banana bread french toast bake, swap the pumpkin with 1/2 cup banana.

3 Or 12 pkts stevia.

Katie's Tip!

This is the perfect breakfast for Christmas morning, as the prep work is all done the day before! Just pop it in the oven on Christmas morning and you have the most amazing breakfast without any work on Christmas day!

Nutrition Breakdown

16 Servings
99 Calories
2 g Fat
14 g Carbohydrate
2 g Fiber
2 g Sugar
8 g Protein
200 mg Sodium
3 WWP+*

*Weight Watchers Points per serving


katelyn skowronski said:

Yum!! This looks great; any suggestions for a low cal/low carb bread??

December 17th, 2012 — 12:30pm  |  Reply

Dashing Dish said:

brownberry double protein! :)

December 17th, 2012 — 1:54pm  | 

katelyn skowronski said:

Oops, I’m sorry–I didn’t even see your added note!!!

December 17th, 2012 — 4:33pm  |  Reply

Jamie Coleman said:

I’m not sure how this is gluten free with the bread listed. It looks yummy, will have to try with a gluten free bread and hope for same result.

December 20th, 2012 — 4:24am  |  Reply

Dashing Dish said:

you are so right jamie…i forgot to put this note..(be sure to use gluten free bread if intolerant to gluten) :)

December 20th, 2012 — 8:36am  | 

Andrea Burgwin said:

I’m getting ready to pop this in the oven…..Can’t wait!

Katie thank you so much for all of the delicious recipes you’ve provided me with for the holidays….. I literally made like 4-5 (sweet potato casserole, pumpkin pie, peanut butter cookies, artichoke dip) of your recipes and they all were amazing. Happy Holidays!


December 25th, 2012 — 9:29am  |  Reply

Amy Drogalis said:

Made this for Christmas morning, it was outstanding!

December 26th, 2012 — 1:28pm  |  Reply

Emily Call said:

This was such a hit on Christmas morning and it was so easy to prepare!! Thank you, Katie!

December 27th, 2012 — 10:33pm  |  Reply

Maggie Evans said:

I made this with the banana option and it is delicious! I used the light diet bread by Healthy Life since that’s what I had on hand and it worked great! Thanks, Katie! :)

January 1st, 2013 — 11:37am  |  Reply

Kaila Wood said:

I usually make the high fat, high calorie version of this for Christmas morning because we eat healthy year round and we like to “splurge” for Christmas. Well let me tell you I made this version and everyone loved it more!! Thank you!

January 5th, 2013 — 7:58pm  |  Reply

Megan said:

I really want to make this but it would only be for 3 people, do you think I can half the recipe? or do you have measurements for 4 people lol

February 22nd, 2013 — 6:28pm  |  Reply

Dashing Dish said:

just divide recipe in half :) it would be perfect for 3

February 23rd, 2013 — 10:20am  | 


hello dashing dish, im jessica. Can the egg mixture be keep? :)

March 3rd, 2013 — 4:17am  |  Reply

Dashing Dish said:

Not sure what you mean Jessica?!

March 3rd, 2013 — 8:35am  | 


I mean the batter that contains of egg,cheese and etc. I made too much. Can it be stored for next bake?

March 3rd, 2013 — 1:18pm  | 

Dashing Dish said:

Ahh… Yes. Probably just 5 days though because of the eggs.

March 4th, 2013 — 9:31am  | 


thankyou so muchhhh for the info ;D

March 5th, 2013 — 5:45am  |  Reply

Erin said:

Would a different type of nut taste good as well? Any preferences? Thx!

March 8th, 2013 — 11:07pm  |  Reply

Melissa Straubel said:

Is 16 servings correct? Those are really small servings.

April 3rd, 2013 — 12:49pm  |  Reply

Scarlet said:

I made the pumpkin version of the French Toast and it tastes like something from Disneyland! So sweet and it could not get any better!! I can’t wait to try it in banana and traditional! :)

November 12th, 2013 — 4:25pm  |  Reply

Chelsey Hipkins said:

Do you have any suggestions for something that would work well to replace the cottage cheese to make it dairy free?

December 13th, 2013 — 11:35pm  |  Reply

Dashing Dish said:

sure! you could use applesauce pumpkin or bananana

December 14th, 2013 — 7:14pm  | 

Erin said:

How long is too long to soak this? I’m prepping now but won’t be able to bake till tomorrow pm. So– 24 hours?!

June 16th, 2014 — 6:58pm  |  Reply

Erin said:

Also, freezing this after would be better than before, right? Sorry so many questions!!

June 16th, 2014 — 7:02pm  | 

Dashing Dish said:

yes! :) either would work, but it would be easiest to freeze after baking

June 18th, 2014 — 10:31am  | 

Dashing Dish said:

that would be totally fine :)

June 18th, 2014 — 10:32am  | 

Lora Greenman said:

Made this for Christmas morning and it was so yummy. Made the plain version as one picky eater doesn’t like pumpkin or banana, but want to try sometime. Mine was done after about 45 minutes.

December 28th, 2014 — 6:59pm  |  Reply

v said:

I love some of your recipe ideas but I like eggs ljust wondered why the egg whites is it just a healthier choice or can most be made with whole egg and yolk what would you suggest as a conversion half?

March 15th, 2015 — 2:03am  |  Reply

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