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French toast bake in a casserole dish.

Overnight French Toast Bake with Berries

This easy overnight French toast bake is amazing! Perfect for company, a holiday breakfast or anytime you want a breakfast treat!
Course Breakfast
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour
Overnight time (optional) 12 hours
Total Time 13 hours 25 minutes
Servings 8
Calories 397kcal


  • 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.


I used Brioche bread, challah would also be good and if you wanted to make it a little healthier you could use whole wheat. 
I used raspberries and blackberries, your favorite fruit would work.  If using pears or apples, peel and core before slicing. 


Calories: 397kcal | Carbohydrates: 47g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 290mg | Sodium: 592mg | Potassium: 225mg | Fiber: 3g | Sugar: 24g | Vitamin A: 822IU | Vitamin C: 10mg | Calcium: 140mg | Iron: 2mg