Pecan French Toast

This overnight French toast bakes in the oven instead of standing at the stove flipping slices one at a time. Thick-cut Italian bread soaks all night in a custard made with orange juice, milk, eggs, and a hint of nutmeg, absorbing every drop of flavor while you sleep. In the morning, lay the soaked slices on a buttered sheet pan, scatter pecans and fresh orange zest on top, and bake.

The orange juice in the custard is what sets this apart from standard French toast. It adds a bright citrus tang that cuts through the richness of the eggs and butter, and pairs naturally with the toasty, caramelized pecans on top. Flip the bread once during the overnight soak so both sides absorb evenly.

Bake on a buttered jelly roll pan (a cookie sheet with raised edges) so the melted butter pools around the bread and crisps the bottom. Check the slices during the last 10 minutes; the pecans can go from golden to burnt quickly. You want deep amber edges with a soft, custardy center.

Pro Tips

• Use day-old Italian bread; fresh bread falls apart in the custard during the overnight soak
• Cut slices a full inch thick so they hold their structure
• Melt the butter directly on the pan before arranging the slices for an even, crispy bottom
• This recipe doubles easily for feeding a crowd at brunch

Variations

• Praline: Sprinkle brown sugar over the pecans before baking for a caramelized praline crust
• Almond-orange: Swap pecans for sliced almonds and add a splash of almond extract to the custard
• Maple: Skip the sugar in the custard and drizzle with real maple syrup after baking