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Fruitcake Overnight French Toast

  • 15 m
  • 9 h 30 m
Carolyn Malcoun
“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.”


    • 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


  • 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.
ALL RIGHTS RESERVED © 2018 Printed From 3/23/2018