Fruitcake Overnight French Toast

Fruitcake Overnight French Toast

1 Review
From: EatingWell Magazine, November/December 2017

A combination of candied orange peel, dried cherries and pumpkin pie spice gives this healthy breakfast casserole recipe fruitcake-like flavor. To make it more authentic, add 2 tablespoons brandy along with the milk. Serve with pure maple syrup.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 1 pound whole-grain bread, diced (1-inch pieces)
  • ½ cup chopped candied orange peel
  • ½ cup dried cherries
  • 8 large eggs
  • 3½ cups reduced-fat milk
  • ½ cup (1 stick) unsalted butter, melted
  • 3 tablespoons packed light brown sugar
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • ¾ cup chopped pecans


  • Prep

  • Ready In

  1. Coat a 9-by-13-inch baking dish with cooking spray.
  2. Toss bread, orange peel and cherries in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, pumpkin pie spice, vanilla and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with pecans. Coat a piece of foil with cooking spray and cover the pan, coated-side down. Place another 9-by-13-inch baking dish on top as a weight. Refrigerate for at least 8 hours or up to 1 day.
  3. Preheat oven to 350°F. Remove the top baking dish, leaving the foil in place. Let stand at room temperature while the oven preheats.
  4. Bake the casserole, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.
  • To make ahead: Refrigerate unbaked casserole for up to 1 day.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 429 calories; 23 g fat(9 g sat); 5 g fiber; 43 g carbohydrates; 15 g protein; 60 mcg folate; 180 mg cholesterol; 23 g sugars; 10 g added sugars; 894 IU vitamin A; 2 mg vitamin C; 202 mg calcium; 2 mg iron; 342 mg sodium; 356 mg potassium
  • Nutrition Bonus: Calcium (20% daily value)
  • Carbohydrate Servings: 3
  • Exchanges: 1½ starch, ½ fruit, ½ other carbohydrate, ½ reduced-fat milk, ½ medium-fat protein, 3 fat

Reviews 1

October 30, 2019
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By: Ally Sorrells
This is so yummy, and I love that I can prep it the night before!
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