Overnight Baked French Toast Casserole Recipe

Serving an overnight French Toast Bake for breakfast feels like starting the day with a warm hug. This sweet baked casserole is simple to assemble—about 10 minutes the night before—and bakes beautifully in the morning. The casserole is versatile: add fresh cranberries and diced pears for tartness and texture, or keep it classic with plain bread and a dusting of powdered sugar.

This overnight french toast casserole is ideal for holidays—Thanksgiving or Christmas morning—or any relaxed weekend brunch. Using denser, egg-rich breads like challah or brioche produces a rich, custardy texture after an overnight soak. If you prefer to skip the overnight step, softer breads such as Hawaiian rolls or white sandwich bread will work well with reduced liquid and fewer eggs.

Ingredients

• 1 loaf challah or brioche bread (about 16 ounces). If baking immediately, you can substitute softer bread like King’s Hawaiian rolls or white sandwich bread.
• 1 cup fresh cranberries (optional) — add a bright, tart contrast to the sweet custard.
• 1 pear, diced (Bartlett, Bosc, or Anjou). Substitute one diced apple if preferred.
• 2 cups milk
• 1/2 cup heavy cream
• 8 large eggs (use 4 eggs if you prefer a less firm texture or if baking right away)
• 3/4 cup light brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

The steps below make this overnight french toast bake straightforward. For best results, plan ahead: assemble the casserole the night before to allow the bread to fully absorb the custard mixture.

1. Prepare the baking dish. Coat a 9 x 13 inch baking dish with cooking spray.
2. Cube the bread. Cut the loaf into 1-inch cubes and add them to the prepared baking dish. Toss in the fresh cranberries and the diced pear so the fruit is distributed among the bread cubes.
3. Make the custard. In a large mixing bowl, whisk together the milk, heavy cream, eggs, light brown sugar, vanilla extract, ground cinnamon, and ground nutmeg until smooth.
4. Soak the bread. Pour the custard mixture evenly over the bread and fruit. Gently press any pieces of bread that remain dry so they are submerged in the liquid. Cover the dish tightly with foil and refrigerate overnight (or at least several hours).
5. Bake the casserole. Preheat the oven to 350°F (175°C). Place the casserole on the middle rack and bake covered with foil for 30 minutes. Remove the foil and bake an additional 30 minutes, or until the top is golden and the custard is set. Allow the casserole to rest 10 minutes before slicing and serving.

Serve warm with maple syrup, a dusting of powdered sugar, or a drizzle of caramel for a caramel-apple variation. Crispy bacon on the side makes a lovely sweet-and-salty contrast.

Recipe notes

• For a traditional french toast bake, omit the cranberries and pear.
• Swap in fresh summer berries (raspberries, blueberries, strawberries) for a seasonal twist, or use apples and drizzle caramel sauce to create a caramel apple french toast.
• If not soaking overnight: use a softer bread and reduce the milk by one cup and the eggs from 8 to 4 so the casserole is not overly wet. Insufficient soaking time can cause a soggy texture because the bread hasn’t absorbed enough of the custard.

More breakfast recipe ideas

If you enjoy this baked french toast, try other sweet breakfast favorites such as pull-apart cinnamon rolls, salted caramel pecan monkey bread, or a cinnamon roll wreath with apples. These make great additions to holiday brunch menus or weekend gatherings.

Nutrition Facts (approximate)

Per serving (estimate): Calories 415 kcal; Carbohydrates 56 g; Protein 14 g; Fat 15 g; Saturated Fat 7 g; Cholesterol 217 mg; Sodium 311 mg; Fiber 3 g; Sugar 27 g. Nutrition will vary depending on bread choice and any toppings or substitutions.

Servings: 8   |   Prep time: 10 minutes   |   Cook time: 1 hour   |   Total time: 1 hour 10 minutes

Author: Whitney Bond