Overnight Baked French Toast (Pain Perdu) with Pecan Streusel Topping | COVALEY Serving Utensils

Tasteful Tidbits

Overnight Baked French Toast (Pain Perdu) with Pecan Streusel Topping

Created by Chef Dale Miller, Certified Master Chef

Fun Food Fact:
Pain perdu means “lost bread” which in French is the term used for what is more familiarly known as French Toast. Traditional French pain perdu is intended to use up leftover stale bread. Traditionally, slices of French baguettes or boules typically are used, and flavorings such as cinnamon and vanilla are added to a sweetened egg custard mixture. To replicate classic pain perdu if stale bread is not available, leave slices of bread out for several hours or overnight to allow the moisture to dissipate will help to mimic the stale quality.

Streusel Topping

(Can be made a week in advance and kept refrigerated.)

Uploaded Image: /vs-uploads/blog/French-Toast-1200w.jpgIngredients: 

  • ¼ lb. Butter, cut into small dice
  • 1/2 c. Light Brown Sugar, packed
  • 1/4c. All-Purpose Flour
  • 1/2 c. Pecans, finely chopped


Combine butter, brown sugar and flour in a medium bowl and blend well rubbing the ingredients between your hands in a back and forth motion until the mixture resembles small peas. Add in the chopped pecans and stir until thoroughly mixed.

Baked French Toast


  • 1 Challah Bread (1 pound) (Or use French baguette for a chewier rendition)
  • 3 Tbsp. Soft Butter for baking dish
  • 8 Large Eggs
  • 2 c. Milk
  • 1 c. Half and Half
  • 2 Tbsp. Brown Sugar
  • 1 Tbsp. Vanilla Extract
  • 1/2 tsp. Ground Cinnamon
  • 3/4 tsp. Ground Nutmeg
  • Pinch Salt
  • Streusel Topping
  • Maple Syrup, warmed


  1. Slice Challah or French bread into ¾-inch slices
  2. In a large bowl, combine the eggs, milk, half and half, brown sugar, vanilla, cinnamon, nutmeg, and salt and whisk until blended.
  3. Dip each slice of challah in the egg mixture and arrange and stagger the slices in a buttered 9 by 13-inch buttered baking dish.
  4. Pour the remaining mixture over the bread slices, making sure all are covered evenly. Cover with foil and refrigerate overnight.
  5. On the next day, preheat oven to 350°F. Uncover French toast and sprinkle streusel evenly over the bread layers.
  6. Place the foil back over the pan and place on the middle rack. Bake for about 40 to 45 minutes. Remove foil and bake for about another 15 minutes, until puffed and golden brown. Serve with warm maple syrup.


This is a great breakfast/brunch dish that can be made in advance and serve and shared right from the oven with contact-free COVALEY serving utensils.

Serves 8.

Plate. Serve. Share. With COVALEY Serving Utensils.

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Download a printable version of the recipe here.

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