Overnight Fruity French Toast Casserole is the perfect make ahead breakfast dish. Thick bread is covered in an eggy custard and dotted with fruit, then baked to golden perfection. Perfect for Sunday brunch!
When I was a little girl, I had lots of sleepovers. I’m not sure how my momma didn’t go crazy with all of those girls in the house all of the time. As a mother myself, I now know that sleepovers can be exhausting and not just for the participants. It’s a night filled with Nerf wars, chocolate ice cream and nail polish. There is generally some pop star crooning out of one room and a vicious video game battle coming out of the other. At the age of 10, my kids are firmly in the middle of the sleepover era and – I’m not going to lie – they wear me out.
But back to my momma. Momma would get up every morning after a sleepover and make us girls French toast. It was always French toast. My childhood bestie was a vegetarian and momma didn’t know what else to make for breakfast that had some damn protein in it, so it was always French toast (and always quiche for dinner, if you are wondering). No one ever complained. My momma makes some amazing French toast.
So, in the spirit of all of those sleepovers I put my momma through in the 80’s and 90’s, I put together this overnight French toast casserole. It’s got everything you love about french toast; the thick soft bread, the crispy edges, the sweet vanilla scented custard, and a little fruit to make it fancy. And you can totally put this together while the girls are gabbing about who the cutest boy at school is.
Just pop this puppy in the oven when the bleary-eyed angels wander into the kitchen for breakfast. Make sure to save a little for yourself. You deserve it.
- 8 tbsp butter, melted
- 1/2 cup brown sugar
- 1 loaf brioche or soft Italian bread
- 8 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup frozen fruit such as strawberries, peaches and blueberries
- 1/4 cup powdered sugar to serve
- Maple syrup to serve
- mix the melted butter and brown sugar together and pour into the bottom of an 8x8 baking dish. Slice the bread into 1 inch slices and then arrange in the dish so that they overlap somewhat. Fill the gaps with the frozen fruit.
- Beat the eggs, milk and seasoning together and pour over the casserole. Wrap in plastic wrap and refrigerate overnight or for at least 4 hours.
- Remove the casserole from the fridge while you preheat the oven to 350 degrees. Bake until golden brown and the eggs are cooked through, about 35-45 minutes. Sprinkle with powdered sugar and drizle with maple syrup to serve.