This Easy Overnight French Toast Bake is so delicious! Rich buttery brioche soak up all the eggy goodness over night. Strawberries and blackberries add their sweet fruitiness to it and the crunchy cinnamon and sugar topping is to die for.
The Not Quite So Healthy Breakfast
I was checking out the breakfast category here on Sidewalk Shoes and noticed that it was heavily skewed in the healthy direction. I realized I had no special breakfasts. You know those recipes that you wouldn’t make every day, but that are perfect for company, a holiday breakfast or anytime you needed a little bit of a splurge at breakfast.
When my stepson and his family decided to come up for visit, I knew it was the perfect time to try a special breakfast.
French toast is my go to breakfast out when I am not eating healthy. I didn’t want to have to try and make French toast for 4 people on a Sunday morning, knowing that we would be staying up late Saturday night catching up.
A French Toast Bake sounded perfect, I even had fresh berries in the fridge.
OMG. This was amazing! It 8 people, but the four of us could not stop eating it. We kept talking and going back for a little more, until it was all gone!
Ingredients to Make Overnight French Toast Bake
- Bread – I used a brioche for extra richness. You could use any bread, even a whole wheat bread if you wanted to make it a little healthier.
- Berries – I used raspberries and blackberries because that was what I had in the fridge. You could use other berries, pears, apples, figs, apricots, and probably even more I can’t think of right now. You would need to peel and core any fruits that needed that.
- Salt – kosher salt.
- Eggs – large eggs.
- Milk – whole milk is recommended, though you could go lower fat, it just won’t be as decadent.
- Vanilla extract – use pure or homemade.
Step by Step for Making Baked French Toast Casserole
Step One – Slice the bread about 3/4 inch thick.
Step Two – arrange the bread and the berries in a 2 1/2 to 3 quart baking dish. Leave some of the berries on top and place some of the between the bread slices.
Step Three – In a bowl, whisk together 1/2 cup of sugar, 1 teaspoon of cinnamon and the salt. Add the eggs, milk and vanilla extract. Whisk until everything is nicely combined.
Step Four – Pour the egg mixture evenly over the French toast, trying to make sure every piece of bread gets a good soaking. Press down gently to submerge the bread even more. Cover and sit on the counter for one hour or refrigerate up to one day.
Step Five – Preheat the oven and stir together the rest of the cinnamon and sugar. Sprinkle evenly over the top.
Step Six – Bake for about 60 minutes or until puffed and golden. If it starts becoming too browned, tent it loosely with foil.
Step Seven. Remove from the oven and let sit for 10 minutes before serving.
The Best French Toast Bake
I said it in the first part of this post, but it begs repeating…. this was amazing! Four of us finished this off! We kept saying we were going to have just a little more, then a little more, and before we knew it, it was gone.
The French toast was perfectly cooked, rich and eggy, but not soggy. The cinnamon and sugar crunchy topping was to die for and the berries were an extra sweet touch.
This has become my go to breakfast any time we have company and it will definitely be our Christmas breakfast too!
More Breakfast Recipes
This Berry Protein Smoothie is perfect for a quick and healthy breakfast!
Crispy Breakfast Pita – think of this as an amazing breakfast pizza!
Steel Cut Oats in the Instant Pot are so easy and especially yummy with strawberries!
Who doesn’t love a good hash for breakfast?
Follow my Breakfast Recipes Board on Pinterest for even more!
Overnight French Toast Bake with Berries
- 1 loaf brioche bread sliced 3/4 inch thick
- 6 ounces raspberries rinsed
- 6 ounces blackberries rinsed
- 3/4 cup sugar divided
- 1 1/2 teaspoons cinnamon divided
- 1 teaspoon kosher salt
- 8 large eggs
- 2 cups whole milk
- 2 teaspoons vanilla extract
- Arrange the bread and the berries in a 2 1/2 to 3 quart baking dish. Try to even out the berries and get some down in between the slices of bread.
- Whisk together 1/2 cup of the sugar and 1 teaspoon of the cinnamon and the salt in a large bowl. Add the eggs, milk and vanilla extract, continuing to whisk until combined.
- Pour egg mixture evenly over the bread and berries. Press down to submerge the bread even more.
- Let sit on the counter for an hour or refrigerate for up to one day.
- Preheat the oven to 350.
- Mix together the rest of the cinnamon and sugar and sprinkle evenly over the top.
- Bake until puffy and golden brown, about 60 minutes. If it starts to get too brown, cover loosely with foil.
- Remove from the oven and let stand for ten minutes before serving.