This post was sponsored by Canyon Bakehouse but the views and opinions are my own.
The Holidays are quickly approaching this year. Seriously, where has time gone lately?
Thanksgiving is probably my favorite holiday of the year and that is probably not much of a surprise since it revolves around food.
Every Thanksgiving I notice that most recipes revolve around the big feast but often times nothing around breakfast. Since most people have out of town guests around Thanksgiving weekend I wanted to create a super easy overnight French toast recipe. This is a great dish to throw in the oven the morning of Thanksgiving or some fuel for Black Friday shopping.
This dish is made my favorite new gluten-free bread by Canyon Bakehouse. This Whole-Grain Heritage Style Loaf is seriously the best gluten-free bread I have had. I love that the slices of bread are large so you can make big sandwiches or even some grilled cheeseburgers.
I knew that this bread would be the perfect overnight French toast base with its amazing texture and flavor.
It is incredibly easy to throw together and the pecan praline topping is so rich and decadent. This will feed 4-6 people. The French toast is quite filling and you probably won’t have your guests eating more than two pieces. You could also make two dishes if you needed to feed a crowd.
Here’s to the holidays and spending time with the people we love the most.
- 6 eggs
- 1 cup half n half or full-fat coconut milk
- 2 Tbsp maple syrup
- 2 tsp vanilla extract
- 3 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp kosher salt
- 6-7 Slices of Canyon Bakehouse Whole Grain Heritage Style Bread
- 4 oz cold butter, cubed
- 1 cup pecans, chopped
- ½ cup light brown sugar
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- Combine all of the French toast ingredients in large bowl except the bread and thoroughly whisk together. I recommend using an electric mixer.
- Grease an 8x8 pan and cut the bread in half and layer the pieces in two rows. They can overlap some but don’t stack too much.
- Pour the French toast batter over the bread making sure every piece is thoroughly soaked. Cover and store in the refrigerator overnight.
- Add all the praline topping ingredients to a bowl. Use your hands or a fork to thoroughly mix everything together. Cover and store in the refrigerator.
- The next morning preheat the oven to 350.
- Remove the French toast and praline from the refrigerator and begin to break off large pieces of the praline mixture. Place on top of the French toast. You should have enough to cover the entire dish.
- Bake for 40 minutes or until the dish is bubbly and the praline topping is crispy
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