Overnight french toast casserole topped with a brown sugar crumble and berries. A delicious spin on the classic and perfect for holiday gatherings or Sunday brunch!
I love traditional french toast, but this overnight casserole version is my go-to when serving a crowd. You can easily make it in advance to free up some time on the morning of your big gathering. It’s so nice to already have breakfast taken care of!
One of my favorite parts about the holidays is the food. I love cooking for family and friends and enjoying a delicious meal together. However on days like Christmas morning, the last place I want to be is in the kitchen.
That’s why I love this berry french toast casserole. It’s perfect for days like Christmas, when you want to just put something in the oven and enjoy time with the family. You can make it the day before and simply pop it in the oven the next morning. You’ll have a delicious homemade breakfast ready AND be able to spend time with your family!
How to make overnight french toast
- ASSEMBLE. This recipe starts with a french bread base. Cube the bread and add it to your baking dish. Then beat together the milk, eggs, brown sugar and cinnamon and pour it over the top. This will sit overnight and soak up nicely into the bread.
- TOP. Then you’ll add a brown sugar crumble topping and berries to the top of the bread right before baking. I love using frozen mixed berries because we always have them on hand in the freezer. They give it the perfect sweet flavor!
- BAKE. I love to cook my casserole the full hour so that the top of the bread becomes a little caramelized/toasted and the center is cooked through. If you’d like the center more of a bread pudding texture, I would take it out about 15 minutes sooner. Either way it’s delicious!
Helpful tips
- Bread. I like to use thick, day old french bread, so that it doesn’t become soggy. Sourdough or challah bread work great also.
- Fruit topping. I typically always add fresh or frozen berries, however you can leave them out if you’d like. You can even use other types of fruit, like sliced apples or peaches.
- Nuts. If you want to omit the fruit all-together, try mixing in some chopped nuts (like pecans or walnuts).
- Soaking. The bread cubes need to soak in the milk mixture for at least 3 hours. But you’ll get the most flavor if you let it soak overnight.
- Consistency. Cook for 1 hour for a crispy and caramelized texture. If you prefer it softer and more gooey, cook for 45 minutes.
Toppings for serving
Although this casserole tastes delicious as-is, you can also add a few extra toppings to take it up a notch. Any of the below would taste amazing:
- powdered sugar
- extra sprinkle of cinnamon
- maple syrup
- cinnamon pancake syrup
- more fresh berries
More breakfast favorites:
- Fluffy german pancakes
- Overnight cinnamon rolls
- Eggnog french toast
- Breakfast casserole
- French bread french toast
Overnight French Toast
Ingredients
French Toast:
- 1 loaf day old french bread (sour dough or challah work great too, about 10 cups)
- 2 cups whole milk
- 7 large eggs
- 3/4 cup light brown sugar , packed
- 3/4 teaspoon ground cinnamon
- Pinch kosher salt
Topping:
- 1/2 cup salted butter (cubed)
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar , packed
- 1 cup berries (I used frozen)
Instructions
- Grease a 9×13″ casserole dish and set aside.
- Cut the french bread loaf into cubes and layer evenly in the pan. You should have about 2 layers. Beat the milk, eggs, brown sugar, cinnamon and salt in a medium size bowl. Then pour evenly over the bread, making sure it covers each piece. Cover with foil and refrigerate over night, or at least 3 hours.
- In a medium size bowl, mix together the butter, flour and brown sugar with a pastry cutter or two knives. Use your hands if needed to make crumbs. Cover and refrigerate.
- When ready to bake, preheat oven to 350°F. Add the crumb topping on top of the bread and then evenly disperse the berries on top. Bake uncovered for 50-60 minutes, or until the top is lightly browned and the center is cooked through.
- Enjoy by itself or topped with syrup.
Love this recipe! Do you know if I make it in 2- 8×8 dishes to give to someone will the amount of bake time be cut down? Thank you!
I’d reduce the cook time by about 5 minutes and start checking on it 5 minutes before that since every oven cooks differently.
Would it be okay to sub in a nutmilk for this rather than whole milk?
Hi Lauren! I think that should be fine! :)
Absolutely delicious and so easy to make!
Looks so good! Can’t wait to try this one!