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–+ servings
A baking dish containing Overnight French Toast Bake dusted with powdered sugar and topped with orange slices and fresh raspberries

Overnight French Toast Bake

5 from 1 vote
Prep Time 12 hours
Cook Time 55 minutes
Total Time 12 hours 55 minutes
Servings 6 servings

Ingredients  

  • 1 Tablespoon unsalted butter
  • 1 loaf sourdough bread, cut into 1-inch cubes (about 12 cups)
  • 1 (13.5-oz.) can coconut milk
  • 1/2 cup orange juice
  • 2 teaspoons orange zest
  • 6 large eggs
  • 1/4 cup white sugar
  • 1 teaspoon ground cinnamon 
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • Confectioners’ sugar, for topping
  • 2 medium oranges, for topping 
  • Maple syrup, for topping

Instructions 

  • Grease a 13x9-inch baking pan with butter.
  • Add the cubed bread to the greased baking pan, spreading it into an even layer.
  • In a large bowl, whisk together the coconut milk, orange juice, eggs, sugar, cinnamon, vanilla extract and salt. Pour the mixture over the bread. 
  • Cover the pan securely with greased foil then refrigerate it overnight.
  • When ready to bake, preheat the oven to 375°F. 
  • Remove the French toast from the fridge and bake it, covered with the foil, for 35 minutes.
  • Remove the foil and continue baking for about 20 minutes or until golden brown, puffed and cooked through. FRENCH TOAST WILL DEFLATE.
  • Peel and segment the oranges.
  • Dust the French toast with the confectioners’ sugar then top it with the orange segments and maple syrup then serve.
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