This overnight french toast is super delicious and a perfect breakfast treat for Thanksgiving morning. This is my parents recipe. My mom is from Georgia so her touch is the pecans on top. My dad is from Mississippi and says that every Georgia recipe needs a little Mississippi tweaking. So of course he added bacon. The combination together will make you want to eat the whole pan. In fact my husband and I just about did by ourselves. Thank goodness Ava is still on formula because sharing with a third person would have been difficult. Don't judge us until you try it. You will see what we mean.
I think one of the best parts to this french toast is that you make it the night before. In the morning all you have to do is preheat your oven and throw it in there. That gives you plenty of time to watch the Macy's Thanksgiving Parade and prep for your Thanksgiving Feast.
So let's get started.
First cook your bacon. I discovered cooking bacon in the oven a few months ago and I love it! It still turns out crispy but you aren't stuck with the greasy mess on your stove. Preheat your oven to 400 degrees F and cook for about 15 to 20 minutes or until crisp and brown. If you haven't tried it yet I highly recommend it.
While your bacon is cooking slice the french bread loaf and get your egg mixture ready.
Dip both sides of the slices of bread into the egg mixture and lay them side by side in the baking dish. Sprinkle the bacon on top. Pour any remaining egg mixture over bread. Cover and store in the refrigerator over night.
The next morning. Sprinkle the pecans on top and bake in the oven on 425 degrees F for 20 to 25 minutes. Sprinkle with powdered sugar and your favorite syrup. Enjoy but don't eat too much as that turkey will be waiting!
Georgia French Toast With a Mississippi Twist
Combine the eggs, milk, sugar, cinnamon and vanilla in a medium bowl and whisk. Brush the bottom of a 12 x 8 inch glass casserole with melted butter. Dip both sides of the toast in the egg mixture and arrange side by side in the dish. Add the bacon (may substitute sausage if preferred) to the top of the casserole and gently press down. Pour any remaining egg mixture over the bread. Cover the pan with plastic wrap and place in the refrigerator overnight. The next morning, preheat the oven to 425 degrees. Remove plastic wrap and sprinkle the bread slices with pecans and drizzle with melted butter. Bake for 20 to 25 minutes or until bread slices puff up and pecans are deep brown. Serve warm with your favorite syrup and Powered Sugar.
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