This easy Overnight French Toast Bake is a decadent, crowd-pleasing breakfast that’s perfect for holidays, guests, or any morning you want a special treat. Rich slices of brioche soak up an egg-and-milk mixture overnight, then bake to a golden, puffed finish. Fresh berries add bright sweetness, and a crunchy cinnamon-sugar topping gives every bite a delightful contrast.
I first made this when family visited and wanted something I could assemble ahead of time. Rather than standing at the stove flipping slices of French toast, I prepared the bake the night before. In the morning it went straight into the oven while we finished getting ready—warm, aromatic, and irresistible. It fed a crowd and disappeared fast. This recipe scales well and works with many different fruits, breads, and variations for flavor.
Ingredients:
Bread – Brioche is recommended for extra richness and a tender crumb, but challah, day-old French bread, or even a sturdy whole wheat loaf will work. Slice about ¾ inch thick.
Berries – I used raspberries and blackberries. Blueberries, strawberries (sliced), figs, pears, or apples are all good alternatives; peel and core firm fruits as needed.
Spices and sugar – Ground cinnamon and granulated sugar for both the custard and the crunchy topping, plus a pinch of kosher salt to balance the sweetness.
Eggs and milk – Use large eggs and whole milk for the creamiest custard; lower-fat milk is fine but the result will be less rich.
Vanilla – Pure vanilla extract is best for flavor.
What you need
- 1 loaf brioche, sliced ¾ inch thick
- 6 ounces raspberries, rinsed
- 6 ounces blackberries, rinsed
- ¾ cup sugar, divided
- 1 ½ teaspoons ground cinnamon, divided
- 1 teaspoon kosher salt
- 8 large eggs
- 2 cups whole milk
- 2 teaspoons vanilla extract
Instructions
- Prepare the dish: Butter or lightly grease a 2½–3 quart baking dish. Arrange the bread slices in the dish, layering or overlapping slightly. Distribute the berries evenly, pushing some berries down between slices so every bite has fruit.
- Make the custard: In a large bowl, whisk together ½ cup of the sugar, 1 teaspoon of cinnamon, and the salt. Add the eggs, milk, and vanilla, and whisk until smooth and combined.
- Soak the bread: Pour the custard evenly over the bread and berries, pressing down gently so the bread soaks up the mixture. Cover and let sit at room temperature for one hour, or refrigerate up to one day for overnight soaking.
- Preheat and prepare topping: When ready to bake, preheat your oven to 350°F (175°C). Mix the remaining sugar and cinnamon, and sprinkle it evenly over the top of the soaked bread.
- Bake: Bake for about 60 minutes, until the bake is puffed and golden and a knife inserted near the center comes out mostly clean. If the top browns too quickly, tent loosely with foil.
- Rest and serve: Remove from the oven and let stand for 10 minutes before serving to allow the custard to set slightly. Serve warm with maple syrup, powdered sugar, or additional fresh berries if desired.
This bake produces a tender, eggy interior that is never soggy when baked properly. The cinnamon-sugar topping becomes satisfyingly crunchy, while the berries add bright, juicy pockets of flavor. Because it can be assembled ahead of time, it’s ideal for busy mornings, brunch gatherings, or holiday breakfasts.
Variations: swap the berries for sliced apples or pears (peeled and cored), add a splash of orange liqueur or orange zest to the custard for a citrus note, or sprinkle chopped nuts over the top before baking for extra texture.
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Recipe
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Overnight French Toast Bake with Berries
This easy overnight French toast bake is perfect for company, holiday mornings, or any time you want a make-ahead breakfast treat.
Course: Breakfast
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour
Overnight time (optional): up to 12 hours
Total Time: about 13 hours (including soak) or 1 hour 25 minutes active
Servings: 8
Calories: 397 kcal per serving
Ingredients
- 1 loaf brioche, sliced ¾ inch thick
- 6 ounces raspberries, rinsed
- 6 ounces blackberries, rinsed
- ¾ cup sugar, divided
- 1 ½ teaspoons ground cinnamon, divided
- 1 teaspoon kosher salt
- 8 large eggs
- 2 cups whole milk
- 2 teaspoons vanilla extract
Instructions
- Arrange the bread and berries evenly in a 2½–3 quart baking dish, tucking some berries between the slices.
- Whisk together ½ cup sugar, 1 teaspoon cinnamon, and the salt in a large bowl. Add the eggs, milk, and vanilla and whisk until combined.
- Pour the egg mixture over the bread and berries, pressing down to help the bread absorb the custard.
- Let the dish sit at room temperature for one hour or refrigerate for up to one day.
- Preheat the oven to 350°F (175°C). Mix the remaining sugar and cinnamon and sprinkle over the top.
- Bake until puffed and golden, about 60 minutes. If the top browns too fast, tent with foil.
- Remove from the oven and let stand 10 minutes before serving.
Notes
Brioche or challah gives the richest result; whole wheat or other breads can be used for a lighter option. If you substitute pears or apples, be sure to peel and core them before slicing. Any berries or mixed fruits will work—adjust sweetness as needed.
Nutrition
Calories: 397 kcal | Carbohydrates: 47 g | Protein: 14 g | Fat: 17 g | Saturated Fat: 8 g | Cholesterol: 290 mg | Sodium: 592 mg | Fiber: 3 g | Sugar: 24 g | Vitamin A: 822 IU | Vitamin C: 10 mg | Calcium: 140 mg | Iron: 2 mg
I hope you enjoy this Overnight French Toast Bake as much as we do—it’s simple to prepare ahead, feeds a crowd, and makes any morning feel like a celebration.