Berry Overnight French Toast Casserole cover

From the Cook

1/3

Berry Overnight French Toast Casserole

Flavor the Moments Verified

Flavorthemoments.com

Ingredients

Warning0 allergens identified

Berry Overnight French Toast Casserole

8 ounces Challah bread Briochecut into 1" cubes (Brioche, French bread or a loaf of whole grain bread may be substituted)

1 banana

4 eggs

2 tablespoons maple syrup or sweetener of choice

1 tsp ground cinnamon

2 teaspoons vanilla extract

1 ½ teaspoons ground cinnamon

1 cup mixed berriesthawed if frozen

2 tablespoons brown sugar

2 tablespoons butter or coconut oilmelted

½ cup pecanchopped

2 cups milkregular or dairy free

Instructions

Visit Blog

Instructions

Preheat the oven to 350 degrees. Place the cubed challah bread on a large rimmed baking sheet in a single layer. Note: You may skip this step if your bread cubes are stale.

Bake the bread cubes for 5-7 minutes, or until light golden brown and toasted.

Mash the banana in a large bowl.

Add the milk, eggs, maple syrup, vanilla and ground cinnamon and whisk well to combine.

Place the bread cubes evenly into a greased 8×8" baking dish. Pour the milk mixture over the top of the bread and push the bread down gently to submerge. Cover with plastic wrap and chill for 8 hours or overnight.

Remove the French toast from the refrigerator and remove the plastic wrap. Preheat the oven to 350 degrees and let stand for 30 minutes at room temperature. Place the pecans, brown sugar and butter or coconut oil in a small bowl and mix until combined. Pro tip: Prepare the streusel the night before and store in the refrigerator, then sprinkle over the casserole in the morning

Top the French toast casserole with berries, then sprinkle the streusel over the top.

Bake for 50-60 minutes or until golden brown and puffed in the center. Remove from heat and cool for 10 minutes on a wire rack. Slice, serve and enjoy!

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Brioche Thickness Sweet Spot 🍞
Cut your Challah or Brioche into 1-inch thick slices—thinner bread becomes soggy overnight while thicker slices maintain structure and create that perfect fluffy interior with crispy edges.
Overnight Soaking Magic ⏰
Allow the casserole to sit in the refrigerator for at least 8 hours (or up to 24 hours) so the bread fully absorbs the custard mixture, resulting in evenly moist, cohesive layers throughout.
Brown Sugar Streusel Technique 🥜
Make your pecan streusel topping separately and add it just before baking—this prevents it from becoming soggy and ensures a crispy, crunchy texture that contrasts beautifully with the soft casserole.
Berry Placement Strategy 🫐
Reserve fresh berries for garnishing after baking rather than mixing them into the raw casserole; this prevents them from breaking down and bleeding color, keeping them plump and visually vibrant.
Temperature Rest & Rise 🌡️
Remove the casserole from the refrigerator 15-20 minutes before baking and increase oven temperature to 375°F for the first 10 minutes to achieve golden-brown edges while keeping the center creamy and custard-like.