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Overnight French Toast Bake

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5 from 18 votes

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This easy French toast bake is full of juicy blueberries and topped with crunchy brown sugar cinnamon streusel. Make it the night before, then bake it first thing in the morning!

This overnight french toast bake has the perfect balance between crunchy streusel topping and soft, bready bits soaked in sweet custard.

Why You’ll Love This French Toast Bake

  • Easy. All you need is sourdough bread, blueberries and few other pantry staples. Everything comes together quickly in a 9×13 pan then bakes into golden perfection.
  • Flavorful. Every bite is bursting with sweet blueberries, custardy bread and crispy crumble topping.
  • Flexible. I made this french toast bake with blueberries, but you could also use blackberries, raspberries and even sliced strawberries.
  • Made ahead. One of the best things about this recipe is that it’s an overnight french toast. Assemble your french toast bake the night before, then pop it in the oven for a low-effort breakfast treat.
Blueberry french toast bake in a casserole dish with a slice taken out

Ingredient Notes

Here are my notes on some of the recipe ingredients, in case you have questions about substitutions. Scroll down to the recipe card for the full ingredient list with specific amounts.

  • Crusty sourdough or French bread – The most important thing for this recipe is that the bread you use has a crust on it. Stale bread works best. If you buy a loaf for this recipe I recommend cutting it into cubes in then leaving the pieces out overnight to dry.
  • Fresh blueberries – You can also use frozen blueberries. Other kinds of berries work too, such as raspberries, blackberries and strawberries. Just keep the total amount about the same. If you use strawberries, cut them into pieces about the size of a blueberry and then let them drain for a bit in a colander to avoid adding too much extra liquid for your bake.
  • Milk – I use whole milk but you could also use low-fat or plant milk.
  • Brown Sugar – Light or dark brown sugar, both work. Don’t sub for white sugar though.
A slice of french toast casserole in front of a blue baking dish

How to Make a Blueberry French Toast Bake

The night before:

  • Grease your baking dish with butter.
  • Mix the bread and blueberries. Cut the bread into 1-2 inch cubes and add to your pan. Add the blueberries and gently toss to mix together.
  • Make the custard & add to bread. In a large bowl whisk together the eggs, milk, sugar, vanilla, and nutmeg. Pour over the bread and blueberries.
  • Make & add the topping. In a medium bowl, combine the flour, sugar, cinnamon, and salt. Mix together. Add the butter and use your fingers to combine everything together, firmly pressing the flour mixture and butter pieces together until you have something that resembles coarse breadcrumbs. Sprinkle this mixture over the top of your bread and blueberry mix.
  • Cover tightly with saran wrap and refrigerate overnight.

The morning of:

  • Heat the oven and bake. In the morning, preheat your oven to 350F. Take the casserole out of the fridge and remove the plastic wrap. Bake for 50 minutes to 1 hour, until the custard is set. You can check this by gently cutting into the casserole. You shouldn’t see any runny liquid.
    • Keep an eye on it. After 40 minutes check your french toast bake and if it is browning too quickly you can cover it loosely with aluminum foil to give the custard time to set without over-browning the dish.
  • Cool. When done, allow the casserole to cool for 15 minutes.
  • Serve. Then scoop out individual portions and serve with maple syrup, whipped cream and additional blueberries if desired.
Pouring maple syrup on a slice of french toast casserole

How Can I Tell When Baked French Toast is Done?

The best way to tell if your french toast bake has finished cooking is to make a small cut down the center with a sharp knife. If you see liquidy custard still, the casserole has not finished baking.

If the outside of the casserole is already browned nicely when you check for doneness you can loosely cover it with aluminum foil and return it to the oven. This way the insides can finish baking without the top over-cooking. Add additional bake time in 8-10 minute increments to avoid over-baking.

Slice of blueberry french toast bake with syrup and whipped cream

How to Store and Reheat Leftovers

  • Store in the fridge: Allow your french toast casserole to come to room temperature, then cover it with saran wrap or transfer it to an air-tight container and store it in the fridge. It will keep for up to 4 days.
  • To reheat: When you are ready to eat some, just cut off a slice and reheat it in the microwave. For large slices, I will usually cut it into half so that the inside warms through. The amount of time required to reheat will depend on how big your slice is. I recommend opting for small to medium-sized slices.

More Ways to Make French Toast

Overnight French Toast Bake

5 from 18 votes
This luscious overnight french toast bake is full of juicy blueberries and topped with crunchy brown sugar cinnamon streusel. 
Prep Time15 minutes
Cook Time40 minutes
Rest Time8 hours
Total Time8 hours 55 minutes
Yield: 12 servings

Ingredients

French Toast Filling:

  • 2 tablespoons butter, for greasing the baking dish
  • 1 loaf crusty sourdough, or French bread
  • 1 ½ cups fresh blueberries
  • 8 whole eggs
  • 2 ½ cups whole milk
  • 1 cup brown sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon freshly grated nutmeg

Topping:

  • ½ cup all-purpose flour
  • ½ cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 stick butter, cold, cut into pieces (8 tbs)
  • Maple syrup and whipped cream, for serving

Instructions

Prepare the Casserole

  • Grease a 9×13 baking dish with butter.
  • Cut the bread into 1-2 inch cubes and add to your pan. Add the blueberries and gently toss to mix together.
  • In a large bowl whisk together the eggs, milk, sugar, vanilla, and nutmeg. Pour over the bread and blueberries.
  • In a medium bowl, make the topping. Combine the flour, sugar, cinnamon and salt. Mix together. Add the butter and use your fingers to combine everything together, firmly pressing the flour mixture and butter pieces together until you have something that resembles coarse breadcrumbs. Sprinkle this mixture over the top of your bread and blueberry mix.
  • Cover tightly with saran wrap and refrigerate overnight.

Bake the Next Morning

  • In the morning, preheat your oven to 350F. Take the casserole out of the fridge and remove the plastic wrap. Bake for 50 minutes to 1 hour, until the custard is set. You can check this by gently cutting into the casserole. You shouldn’t see any runny liquid.
  • After 40 minutes check your casserole and if it is browning too quickly you can cover it loosely with aluminum foil to give the custard time to set without over-browning the dish.
  • When done, allow to cool for 15 minutes. Then scoop out individual portions and serve with maple syrup, whipped cream and additional blueberries if desired.
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Nutrition

Calories: 330kcal | Carbohydrates: 56g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 360mg | Potassium: 220mg | Fiber: 2g | Sugar: 33g | Vitamin A: 312IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 2mg
Nutritional info is an estimate and provided as a courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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