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Blogging Marathon# 48: Week 2/ Day 3 Theme: Kid's Delight -- Holiday Specials Dish: Baked French Toast We all love French toast in our house. I have tried quite a few variations of French Toast recipes before, but this baked overnight French Toast recipe is something I tried recently with a friend for our Holiday brunch party. We usually have pot lucks for most of our get-togethers and for the holiday brunch party I hosted, one of my friends suggested this Praline topped Overnight French toast by Paula Deen. She said she ate it at one of her friend's house...


4 serving

Total time

40 minutes






  • 6 1 bread (" French/ Challah or any other Crusty - thick slices (I used wholewheat French and it worked just fine))
  • 3 eggs
  • 1 half n half cup ((substitute with milk, light cream or a combination of both))
  • roasted chickpeas (Light , packed)
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon (Ground)
  • 3 tbsp chocolate (Chips - (optional))


  1. Lightly grease a 8"x8" baking pan with butter or cooking spray. Arrange the bread slices in the pan.
  2. In a mixing bowl, whisk eggs, half-n-half, brown sugar, maple syrup, vanilla and ground cinnamon until well combined.
  3. Pour the custard evenly over the bread slices. Cover and set aside for at least 30minutes or overnight.
  4. Preheat the oven to 375°F. Sprinkle the chocolate chips over the bread and bake for 30~45 minutes or until the French toast is puffy and browned.
  5. Cool for 5 minutes before digging in. Serve with berries and more maple syrup, if desired.
  6. View the recipe instructions at Cook's Hideout

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