Overnight French Toast is a recipe you need to keep in your arsenal. You never know when you will need to make an impressive yet easy breakfast for a crowd.
Grease a 9x13 baking dish well, lay pieces of bread into the baking dish in two rows, overlapping. Set aside.
Whisk together the eggs, milk, heavy cream, sugars, and vanilla. Pour mixture over the bread. Cover with plastic wrap and place in the fridge overnight.
Cinnamon crumble**
Whisk together the flour, sugar, cinnamon, and salt. Add cold butter, roll butter and flour mixture through your fingertips until the mixture resembles wet sand with a few larger butter lumps in it.
Preheat oven to 350°, sprinkle pecans all over the bread, coat evenly in the crumble. Bake for 45 minutes for a more custardy texture and up to 60 minutes for a crisper crust. Let cool slightly and serve.
Notes
You can use any kind of bread that you like, you do not have to use the cinnamon swirl if it's not your thing, but it is highly suggested.
This recipe calls for vanilla paste, if you cannot find vanilla bean paste you can swap out vanilla extra for the same amount.
Make sure for the topping your butter is super cold.
This recipe can be frozen, see my storing tips up above.
You can easily make a few batches at a time, depending on how many people you are planning on serving.
Make the crumble the night before with the french toast, put it into a baggie and place in the fridge overnight. OR, you can make this in the morning, your choice.