Description
This overnight strawberry french toast casserole recipe is a soft, custardy, make-ahead breakfast perfect for brunch or holidays. Cubed bread soaks overnight in a rich vanilla egg mixture, layered with juicy strawberries, and baked until golden brown. It’s easy to prepare, feeds a crowd, and delivers a warm, comforting flavor with minimal morning effort.
Ingredients
Scale
- 1 loaf brioche or challah bread (cut into 1-inch cubes)
- 2 cups fresh strawberries, sliced
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- 1 tablespoon pure vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
- Powdered sugar (for topping, optional)
- Maple syrup (for serving, optional)
Instructions
- Grease a 9×13-inch baking dish with butter or cooking spray.
- Spread half of the bread cubes evenly in the dish.
- Add a layer of sliced strawberries.
- Top with remaining bread cubes and more strawberries.
- In a large bowl, whisk eggs, milk, cream, sugars, vanilla, cinnamon, and salt until smooth.
- Pour the custard mixture evenly over the bread layers.
- Gently press bread down to absorb liquid.
- Cover tightly with foil and refrigerate for at least 6 hours or overnight.
- Preheat oven to 350°F (175°C).
- Bake covered for 30 minutes, then uncover and bake 15–20 minutes until golden and set.
- Rest 10 minutes before serving. Dust with powdered sugar and drizzle maple syrup if desired.
Notes
- Slightly stale bread works best for absorbing custard.
- Frozen strawberries can be used; thaw and drain first.
- For extra richness, add small cubes of cream cheese between layers.
- Let casserole sit at room temperature for 20–30 minutes before baking for even cooking.
- Store leftovers in the refrigerator up to 3 days.