Hazelnut Overnight French Toast Bake Recipe

I absolutely adore this recipe because it combines the cozy flavors of cinnamon and nutmeg with the delightful crunch of hazelnuts, making every bite a nostalgic trip back to leisurely Sunday brunches. Plus, the ease of prepping it the night before means I can wake up to an indulgent treat without any morning hassle!

My absolute favorite way to start the day is with the Hazelnut Overnight French Toast Bake. It was a recipe inspired by my exposure to a similar dish while traveling in France.

The French bake was far less sweet than its American counterpart, but yet it felt decadent and rich. I returned from my travels and created this recipe to share with friends and family.

I used in it (pun intended!) my signature custardy blend of whole milk, heavy cream, and eight large eggs. I like to consider eggy custard as the difference between a good French toast dish and a great one.

When I bake this dish at home, I like to make it gestational and nutty by adding chopped hazelnuts and vanilla. When I have two hearty slices of this French toast, I feel that my breakfast is not only satisfying but also cozy.

Ingredients

• Bread: Provides carbohydrates, a filling base for the bake.
• Hazelnuts: Add crunch, healthy fats, and a nutty flavor.
• Eggs: Source of protein, bind ingredients together.
• Whole milk: Creamy texture and calcium for richness.
• Granulated sugar: Sweetens, balances flavors in the dish.
• Vanilla extract: Adds aromatic, sweet flavor notes.
• Cinnamon: Warm spice, enhances sweetness naturally.
• Nutmeg: Nutty, warm spice, complements cinnamon.
• Brown sugar: Mild caramel flavor, adds moisture.

Ingredient Quantities

• 1 loaf of French bread or brioche (about 14-16 ounces), cut into 1-inch cubes
• 1 cup of hazelnuts, roughly chopped
• 8 large eggs
• 2 cups of whole milk
• 1/2 cup of heavy cream
• 3/4 cup of granulated sugar
• 2 teaspoons of vanilla extract
• 1 teaspoon of ground cinnamon
• 1/4 teaspoon of ground nutmeg
• 1/4 teaspoon of salt
• 3 tablespoons of unsalted butter, melted
• 1/4 cup of brown sugar
• Powdered sugar, for serving (optional)
• Maple syrup, for serving

Instructions

1. Butter or use non-stick spray to grease a baking dish measuring 9×13 inches. Evenly layer bread cubes in the dish, and layer them well. Chop some hazelnuts and layer them over the top.

2. In a large mixing bowl, combine the following ingredients: eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Use a whisk to mix them well until they are thoroughly combined.

3. Evenly pour the egg mixture over the bread cubes and hazelnuts, and press down lightly so that the bread absorbs the liquid. Cover the dish with plastic wrap or aluminum foil.

4. The dish must be refrigerated for a minimum of 4 hours or overnight so that the bread can thoroughly absorb the custard mixture.

5. Heat the oven to 350°F (175°C).

6. In a small bowl, mix the melted butter and brown sugar together until they reach a paste-like consistency. Take the dish from the refrigerator and use it like a palette, applying an even coat of the butter-sugar combination to the surface of the dish.

7. Enclose the platter in a foil tent and place in an even, heated chamber of 30 degrees Celsius for 30 minutes.

8. Remove the cover from the baking dish and bake for an additional 15 to 20 minutes, or until the custard has set and the top is a rich golden brown.

9. Take the French toast bake from the oven and permit it to cool somewhat before you serve it.

10. If desired, dust with powdered sugar and serve warm with maple syrup on the side.

Equipment Needed

1. 9×13 inch baking dish
2. Non-stick spray or butter
3. Large mixing bowl
4. Whisk
5. Small bowl
6. Knife
7. Cutting board
8. Plastic wrap or aluminum foil
9. Measuring cups
10. Measuring spoons
11. Spoon or spatula for mixing
12. Oven
13. Oven mitts

FAQ

• Q: Can I use a different type of bread instead of French bread or brioche?A: Yes, you can substitute with challah or any strong white bread. Just be sure it’s a little stale; we want it to absorb the custard better.
• Q: Can I prepare this recipe without nuts?A: Certainly, just leave out the hazelnuts or swap them for your favorite nut or a nut-free substitute, such as seeds.
• Q: How can I make this recipe dairy-free?A: Replace cows’ milk with almond or oat milk. Substitute coconut cream for heavy cream. Use a vegan butter substitute for unsalted butter.
• Q: How long does the bake need to be refrigerated before cooking?A: The bread must be soaked in the custard mixture for at least 8 hours or overnight for optimum results. Refrigeration is a must if it is to be soaked for more than 1 hour.
  
• Q: Can I prepare the bake ahead of time and freeze it?A: Yes, it can be prepared, frozen before baking, and then thawed in the refrigerator overnight before baking it as directed.
• Q: How do I store leftovers?A: Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 3 days. For best results when reheating, use the oven.
• Q: Can I add fruit to this recipe?A: Yes, including fresh or dried fruits such as berries or raisins can infuse the dish with unexpected flavor and texture.

Substitutions and Variations

You can substitute brioche with a slightly different texture and flavor by using challah or ciabatta bread.
Substitute walnuts, pecans, or almonds for hazelnuts when you want to use a different kind of nut with a different taste.
Almond milk or oat milk can be used to replace whole milk for a dairy-free alternative.
Prefer substituting with coconut cream or half-and-half.
If you’re low on vanilla extract, use almond extract or maple extract instead for a one-of-a-kind result.

Pro Tips

1. Quality Bread: Use day-old or slightly stale French bread or brioche for this recipe. Dry bread will better absorb the custard mixture, resulting in a richer, more flavorful dish.