Overnight French Toast Casserole with Berries

Your morning will feel special when it begins with this Berry Overnight French Toast Casserole. Soft and fluffy in the center with golden, crispy edges, it’s scented with cinnamon and vanilla, topped with mixed berries and an optional pecan streusel. It’s prepared the night before and baked in the morning, making it ideal for a celebratory brunch or a busy weekday breakfast.

I prefer breakfasts that require minimal effort in the morning, so make-ahead recipes are my go-to. This casserole is one of my favorites because it requires just a few minutes of prep the night before, then it soaks and melds overnight. In the morning you bake it, and the aroma of cinnamon and warm bread fills the house—an excellent way to get everyone out of bed.

Why you’ll love this recipe

• No standing over the stove to cook individual slices—make the entire dish ahead and bake it in the morning.
• Minimal prep the night before; it soaks overnight and is baked fresh the next day.
• Easy to double for a crowd or to bake in a larger 13×9″ pan.
• Flexible: use your favorite bread, swap in dairy-free milk, or make the streusel with coconut oil to keep it dairy free.

Recipe ingredients

This casserole is forgiving and customizable. Below are the ingredients I use, with notes for substitutions and variations.

• Challah bread — 8 ounces, cut into 1″ cubes. Brioche or French bread work well, and a whole-grain loaf adds more fiber. Use stale or toasted bread so it soaks up the custard without getting soggy.
• Banana — 1 medium, mashed. Adds natural sweetness and flavor; omit if you prefer and increase maple syrup slightly.
• Milk — 2 cups. Any milk works, including plant-based options for a dairy-free version.
• Eggs — 4 large.
• Maple syrup — 2 tablespoons (or sweetener of choice).
• Vanilla extract — 2 teaspoons.
• Ground cinnamon — 1 to 1.5 teaspoons, depending on your preference.
• Mixed berries — 1 cup, fresh or thawed if frozen.
• Chopped pecans — 1/2 cup for the streusel.
• Brown sugar — 2 tablespoons for the streusel.
• Butter or coconut oil — 2 tablespoons, melted, to bind the streusel.

How to make this recipe

This casserole is assembled the night before so the bread cubes can absorb the custard. Baking in the morning gives a puffy center and crisp edges.

1. Preheat the oven to 350°F (175°C). Spread the cubed challah on a rimmed baking sheet in a single layer. If your bread is already stale, you can skip this step.
2. Toast the bread cubes 5–7 minutes until lightly golden. (Alternatively, leave cubed bread uncovered on a baking sheet at room temperature until stale.)
3. In a large bowl, mash the banana. Add the milk, eggs, maple syrup, vanilla and cinnamon, then whisk until combined.
4. Place the toasted bread cubes in a greased 8×8″ baking dish. Pour the custard mixture evenly over the bread, gently pressing the cubes down so they soak. Cover and refrigerate for 8 hours or overnight.
5. When ready to bake, remove the casserole from the refrigerator and let it sit 30 minutes at room temperature. Preheat the oven to 350°F.
6. Make the streusel by combining chopped pecans, brown sugar and melted butter or coconut oil. This can be prepared the night before and refrigerated.
7. Top the soaked casserole with berries, then sprinkle the streusel evenly over the top.
8. Bake 50–60 minutes, until the center is puffed and the top is golden brown. Cool 10 minutes on a wire rack before slicing and serving.

Recipe FAQs

Recipe notes

• Pro tip: Skip toasting by cubing the bread and leaving it out on a rimmed baking sheet until stale. Stale bread absorbs the custard better and prevents sogginess.
• The streusel can be made ahead and stored in the refrigerator; simply sprinkle it on before baking.
• To double the recipe, bake it in a 13×9″ pan and increase baking time as needed until set in the center.
• For a dairy-free version, use a plant-based milk and replace the butter in the streusel with melted coconut oil.

More French toast recipes you’ll love

• Egg nog baked French toast
• Classic stovetop French toast

Note: This post was originally published in June 2015. The recipe has been simplified and the instructions clarified for easier step-by-step preparation.

All recipes and images © Flavor the Moments.