Overnight French Toast Casserole
Overnight French Toast is easy to make and perfect for making an early morning worth looking forward to! Bread is soaked with a scrumptious creamy mixture overnight in the fridge before being baked to perfection in the oven. Every hour it soaks it gets more and more flavorful and decadent, all while you’re snoozing! It’s ideal for breakfast with the family or brunch with friends.
Overnight French Toast Casserole
I often dream of french toast. While I count sheep, I also have images of gorgeous golden brown bread and smells of sweet vanilla and sugar… Well, at least those are my dreams when I know I’m waking up to this french toast casserole! Trust me, when you (and your family) know that this is awaiting you in the morning, it makes getting out of bed so much easier. It’s just like waking up on Christmas morning to all those presents, only tastier!
The prep for this overnight breakfast casserole is short and sweet. All you really need to do is chop up the bread and toss it into a casserole dish, whip up a creamy mixture, then pour said mixture evenly across the bread. Voila! An overnight casserole is ready to pop into the oven and soak while you sleep. When you let the bread soak for about eight hours, it really becomes more decadent than your average french toast.
In the morning, all you need to do is pop the casserole dish in the oven, bake it, and enjoy! You can top it off with maple syrup, berries, whipped cream, or really anything else your morning bird heart desires. Oh, and you can’t forget to add the turbinado sugar just before baking. It not only adds a delicious additional touch of sweetness, but a delightful added crunch that’s SO satisfying on the outside of the bread. From consistency to flavor, this french toast casserole is a real winner!
How to Make It
Heat it up. Preheat oven to 350°F.
Prep the bread. Arrange the bread in a 13 x 9 inch baking dish coated with cooking spray.
Make it creamy! Whisk together the milk, heavy cream, salt, eggs, salt and vanilla until well blended. Pour the egg mixture over the bread. Set aside.
Let it set. Cover with plastic wrap and refrigerate overnight or for 8 hours.
Bake. Uncover the casserole.Sprinkle the top with the turbinado sugar and bake for 50-55 minutes.
Enjoy! Allow to rest for 10 minutes before serving. Dust with powdered sugar, if desired.
How long will overnight french toast casserole stay fresh?
In an airtight container, any leftovers you have of this breakfast casserole will stay fresh for up to 3 days in the refrigerator. Just make sure it’s totally cooled to room temperature before storing it! Also, I recommend heating it back up in the oven, not the microwave if you can help it. Just pop it back into an oven preheated at 350°F for about 10 minutes or until warmed through.
Does it need to soak for a full 8 hours?
Eight hours is the preferred amount of time for soaking the bread, as this really allows the bread to soak up every last drop of the cream mixture. You could get away with baking it after six or seven hours of baking, but it may not be as decadent. With that being said, try not to allow the bread to soak for over eight hours, or you run the risk of your bread becoming soggy.
What kind of bread should I use?
Make sure it’s a thick, hearty bread from the bakery – not from the sliced bread aisle! Also, you’ll want to make sure it’s about a day old. If it’s too fresh, it’ll be too soft and get soggy as it soaks. Brioche and challah are both great options when you’re scanning the bakery for the best french toast bread!
Wake up early and start the day off deliciously!
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Get the Recipe: Overnight French Toast Casserole
- 1 1- pound loaf day old hearty bread, sliced into 1/2 inch slices
- 2 cups low-fat milk
- 1 1/2 cups Heavy Cream
- 5 eggs
- 1/2 tsp kosher salt
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 2 tablespoons turbinado sugar
- baking dish
- Preheat oven to 350 degrees.
- Arrange the bread in a 13 x 9 inch baking dish coated with cooking spray.
- Whisk together the milk, heavy cream, salt, eggs, salt and vanilla until well blended.
- Pour the egg mixture over the bread. Set aside.
- Cover with plastic wrap and refrigerate overnight or for 8 hours.
- Uncover the casserole.
- Sprinkle the top with the turbinado sugar and bake for 50-55 minutes.
- Allow to rest for 10 minutes before serving. Dust with powdered sugar, if desired.