Overnight French Toast Casserole
Newsflash! Mother’s Day is this Sunday. I honestly don’t know what connected this special holiday that is made to celebrate all those special mommas out there with breakfast foods, but I’m all for it. Now I love to brunch as much as the next person, but overnight casseroles will always hold a special place in my heart. Mostly because I can prep it all the night before which lets me catch a few more precious minutes of sleep and this Overnight French Toast Casserole checks all the boxes.
The best part about making this breakfast casserole is you don’t have to stand over a skillet turning individual pieces of toast until they are browned to perfection.
Simply arrange the slices of bread in a casserole pan, mix up the egg mixture, and pour it over the top.
Cover the pan with foil and let it set, soak, and marinate overnight in the fridge.
The next morning take it out about 30 minutes before you plan to bake the casserole so the pan comes to room temperature.
Meanwhile, mix up the crumb topping. Just stir together some brown sugar, chopped pecans, flour, grated butter, and a little bit of salt.
Sprinkle over the top of the casserole, and then bake uncovered.
After about 30 minutes, you have French Toast perfection!
Dish up a spoonful and top with a sprinkle of powdered sugar and a drizzle of warm maple syrup.
Push it over the top by adding all your favorite fruit. I love adding sliced bananas, strawberries, and blackberries.
Not only does it make this breakfast casserole a little healthier. It also makes it prettier!
Overnight French Toast Casserole
The best Overnight French Toast Casserole recipe. Easy baked pecan crunch French Toast with berries and fruit.
Ingredients
- 8 oz French or Italian Bread, cut in 1-inch thick slices
- 5 Eggs
- 1 cup Heavy Cream
- 1/2 cup Milk
- 1/4 cup Sugar
- 1 tsp Vanilla Extract
- 1/2 cup Brown Sugar
- 1/2 cup Chopped Pecans
- 1/4 cup Flour
- Pinch Salt
- 4 Tbsp Butter
- Powdered Sugar
- Maple Syrup
- Assorted Fruit (Bananas, Strawberries, Blackberries, Blueberries, etc.)
Instructions
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Grease a 1 1/2 quart (deep) baking dish. Arrange the bread slices in the baking dish in two rows, overlapping the slices. (You may need to "smush" the slices down to help fit the pan).
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In a bowl, lightly beat the eggs. Whisk in the cream, milk, sugar, and vanilla. Evenly pour the mixture over the bread. Cover and refrigerate overnight.
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The next morning, remove the baking dish from the refrigerator and let stand at room temperature for 30 minutes. Preheat oven to 375°F.
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In a bowl, stir together brown sugar, chopped pecans, flour, and salt. Grate the cold butter on top and mix until blended and crumbly. Sprinkle the mixture over the bread in the baking dish.
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Bake casserole, uncovered, until browned and the inside is set but soft. About 30-40 minutes depending on baking dish size and shape. Cool slightly.
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Serve warm. Dust with powdered sugar, drizzle with warm maple syrup and add your favorite fruit.
Recipe Notes
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