Pages Menu
Categories Menu

Posted on May 12, 2016 |

Rita’s Recipe: Overnight French Toast with Streusel Topping

Rita’s Recipe: Overnight French Toast with Streusel Topping

Image by Maggie Malloy, courtesy FreeImages.

Image by Maggie Malloy, courtesy FreeImages.

When I get a recipe from a listener or reader with a rave review, I take it as a “sharable moment.” Here’s an unusual but really delicious recipe for overnight French toast. Thanks to Meg, who adapted it from a Food Network recipe. She said it’s now her go-to brunch recipe.  Don’t be put off by the long list of ingredients, this goes together quickly.


I like to make this the night before, but you can make it and bake right away.  


  • Butter for greasing pan or cooking spray
  • 1 round loaf sourdough or country bakery bread



  • 8 large eggs (I use my “girls'”/chickens’ eggs – so fresh!)
  • 2 cups milk
  • 1/2 cup half & half
  • 1/2 cup ea: white and brown sugar (I used light brown)
  • 1-1/2 teaspoons vanilla



  • 1/2 cup ea: flour and brown sugar
  • 1-1/2  teaspoons cinnamon
  • 1 stick butter, cut into small pieces


  • Fresh berries and a tiny dollop of butter for each piece
  • Pancake syrup – any flavor


Grease a 9×13  pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan.

Whisk together eggs, milk, cream,sugars and vanilla. Pour  over the bread.  I like to smooth the bread down into the custard.

Cover the pan tightly and store in the fridge overnight (or top with streusel and bake).

Streusel: Mix  flour, brown sugar and cinnamon. Add butter and, using a fork or pastry cutter, mix until it gets to look pebbly. Store in fridge until ready to bake.

Preheat the oven to 350.  Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture, or for 1 hour-plus or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with fruit.

Rita Heikenfeld.

Rita Heikenfeld.

Rita Nader Heikenfeld writes a weekly syndicated column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Certified Culinary Professional and Certified Modern Herbalist,  the Culinary Professional for Jungle Jim’s Eastgate, and a media personality with a cable show and YouTube videos. In 2014 she was inducted into the Escoffier Hall of Fame. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.

Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!

Click here to go to the home page and see all our current stories.

If you’ve enjoyed this story, please share it. To get local Catholic news, features and photos every day in your inbox, subscribe in the box at the top of every page or send a request to