Best Overnight French Toast Casserole Recipes

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
• Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Melt margarine in a 9 x 13 baking pan.
• Put 6 slices of bread in bottom of pan.
• In a bowl mix 1 cup brown sugar with 1 tsp cinnamon.
• Sprinkle 1/2 of this sugar mixture over bread.
• Add another layer of 6 slices of bread.
• In a bowl, whisk eggs with milk until well blended.
• Pour over bread layers.
• Sprinkle with remaining sugar mixture.
• Cover and refrigerate overnight.
• Bake covered at 350F 30 minutes.
• Uncover and continue baking 15 minutes or until set and browned.

BAKED OVERNIGHT FRENCH TOAST CASSEROLE WITH PRALINE TOPPING

Steps:

• Grease a 9x13-inch baking pan and arrange bread slices in a row.
• Combine eggs, half-and-half, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl. Beat using an electric mixer until blended. Pour mixture over bread slices, making sure all are evenly covered. Cover baking dish with aluminum foil and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine butter, brown sugar, chopped pecans, corn syrup, cinnamon, and nutmeg in a bowl. Spread praline topping over bread mixture.
• Bake in the preheated oven until puffed and lightly golden, about 40 minutes.

BROWN SUGAR PECAN OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Cut bread into 1-inch cubes and place in a 9x13-inch baking pan sprayed with nonstick cooking spray.
• In a large mixing bowl, whisk together eggs, milk, vanilla, sugar and cinnamon.
• Pour over bread in prepared pan; set aside.
• In another bowl, combine brown sugar, flour, salt, butter and cinnamon using a fork or pastry cutter until crumbs begin to form.
• Sprinkle mixture on top of the bread then top with chopped pecans.
• Cover and store in fridge overnight.
• The next morning, preheat oven to 350 degrees F.
• Bake, uncovered, for 40-45 minutes, or until the center is set and bread is golden brown.
• Cut into pieces and serve with maple syrup.

OVERNIGHT MARMALADE FRENCH TOAST BRUNCH CASSEROLE

Steps:

• Butter a 13 x 9-inch baking dish.
• Spread softened butter lightly over each slice of bread.
• Arrange 12 bread slices buttered side down overlapping slightly in the baking dish.
• Spread the room temperature marmalade over the bread slices.
• Top with remaining bread slices buttered side down.
• In a bowl whisk together the milk with sugar, vanilla, nutmeg and eggs until well combined then pour over the bread.
• Cover and refrigerate for 8-24 houres.
• When ready to bake set oven to 375 degrees.
• In a small cup or bowl mix together the 1-2 tablespoons sugar with cinnamon and nuts, then sprinkle on top of the bread.
• Bake for about 45-60 minutes or until golden brown and set.
• Let stand for 10 minutes before serving.
• Sprinkle the nuts over the casserole.

OVERNIGHT FRENCH TOAST CREAM CHEESE CASSEROLE

Steps:

• Layer half of the bread cubes in a greased 9 X 13 casserole dish.
• Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top.
• Combine egges, milk, and syrup. Pour over the casserole.
• Cover and refrigerate overnight.
• In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula.
• Bake 30 to 45 minutes in a 350 oven.
• Serve with more maple syrup, if desired.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Spray 13x9-inch (3-quart) baking dish with cooking spray. In small bowl, mix butter and brown sugar. Spread evenly in baking dish.
• In large bowl, beat milk, vanilla, cinnamon, ginger, salt and eggs with whisk until smooth. Stir in bread cubes. Spoon into baking dish over brown sugar mixture. Sprinkle evenly with pecans.
• Cover tightly, and refrigerate at least 1 hour but no longer than 12 hours.
• When read to bake, heat oven to 350°F. Remove cover from baking dish at least 10 minutes while preheating oven. Bake 25 to 30 minutes or until golden brown on top.
• Remove from oven. Immediately place heatproof serving plate or tray upside down on baking dish; carefully turn plate and baking dish over. Leave baking dish over rolls 1 minute; remove baking dish. Use rubber spatula to remove any caramel mixture left in bottom of baking dish; spread over top of French toast bake. Serve warm drizzled with maple syrup.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE RECIPE - (5/5)

Steps:

• 1. Lightly grease a 9 x 13 inch baking dish. 2. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes 3. In a large mixing bowl, mix the eggs, milk, vanilla, and syrup. Pour this mixture over the bread cubes. Press down the cubes a bit to sort of soak them and make them "French toast-like". Cover tightly and refrigerate overnight. 4. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. 5. Preheat the oven to 350 degrees. 6. Cover, and bake 30 minutes. Uncover, and continue baking 25-30 minutes, until center is firm and surface is lightly browned. Enjoy warm! 7. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. 8. Reduce heat, and simmer 10 minutes, until the blueberries begin to burst. Stir in the butter, and pour over the baked French toast. Enjoy!

OVERNIGHT PRALINE FRENCH TOAST CASSEROLE

Steps:

• 1. Slice the bread into 20-1" slices and arrange the slices in a generously buttered 13x9 or larger baking dish, in 2 rows, overlapping the slices. In a large bowl, combine rest of ingredients beating with whisk til well blended but not foamy. Pour over the bread slices, making sure all are covered spooning some in between the slices. Cover and refrigerate overnight. Next day, heat oven to 350*, make praline topping. Praline Topping: In saucepan, combine ingredients and bring to a boil, pour and spread evenly over top of bread slices. Bake casserole, uncovered, for 35-40 minutes til puffed and golden!

EASY OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Melt butter in a 13 by 9 by 2-inch baking dish.
• Arrange the bread slices in the dish, turning to coat them in the melted butter.
• In a large bowl beat the eggs and add the half and half, vanilla, baking powder, nutmeg and the cinnamon; mix well.
• Pour the egg mixture over the bread in the baking dish.
• Cover and chill for 8 hours or overnight.
• Remove from the refrigerator 30 minutes before baking.
• Bake uncovered in a preheated 350 degree F oven for 45-55 minutes.
• Remove from oven and let stand for 10 minutes before serving.
• Dust with confectioner's sugar before serving, and offer maple syrup on the side, if desired.
• Some good sides are breakfast sausage links, fresh squeezed orange juice and fresh berries or melon chunks.

BANANA OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Cube or tear bread into 1-2 in chunks. I like to use great harvest bread Apple cinch bread but any French, Italian, etc works. Put them in a sprayed or greased 13x9 in baking dish.
• mash 2 very ripe bananas with 1/4 c brown sugar.
• Whisk in 6 eggs.
• add 3 cups of milk, hazelnut and vanilla extract (double vanilla if you don't have hazelnut) and whisk until combined.
• Pour over the bread and refrigerate 4 hours or overnight.
• mix the remaining 1/2 c brown sugar with the cinnamon and walnuts and sprinkle evenly over the top of the bread in the morning.
• Slice the 1/2 stick of butter very thin and dot the top of the casserole with them.
• bake at 350 for 50-60 minutes, let stand 10 minutes before cutting.
• Serve alone or with maple syrup. This reheats very well!

OVERNIGHT PUMPKIN FRENCH TOAST CASSEROLE

Steps:

• Cut each slice of bread into quarters. Arrange half of the bread in a greased 13x9-in. baking dish; layer with cubed cream cheese and remaining bread, pressing down slightly., In a large bowl, whisk eggs, evaporated milk, pumpkin, brown sugar, fat-free milk, spices and salt. Pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 40 minutes. Uncover; sprinkle with pecans. Bake, uncovered, 25-30 minutes or until lightly browned and a knife inserted in center comes out clean., Let stand 5-10 minutes before serving. If desired, dust with confectioners' sugar and serve with maple syrup.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Butter a 9 x 13 inch casserole dish. Cut or tear challah bread, excluding the end pieces, into 1-inch chunks and spread evenly in the dish. In a large bowl, combine the eggs, milk, buttermilk, cinnamon, nutmeg, light brown sugar, and salt. Whisk together until smooth, then pour evenly over the bread chunks in the casserole dish. Using the back of a large spoon, press the bread down into the custard so that each piece of bread is moistened. Cover with foil and refrigerate for 12 hours or overnight. When ready to bake, preheat oven to 350 degrees. Bake the casserole, still covered with the foil, for 30 minutes. Remove foil and bake for another 20-25 minutes, until puffed and set and lightly browned on top. Serve with a sprinkling of confectioners' sugar and warm maple syrup.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• Combine the melted butter and brown sugar in a 9-by-13-inch baking dish.
• Arrange the bread slices in the dish. (It's fine if they overlap.).
• In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak inches.
• Top the bread slices evenly with the pecans.
• Cover with plastic wrap, and refrigerate for 3 to 12 hours.
• Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.
• Bake the casserole until it's browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners' sugar over the casserole, and serve it with sorghum, cane, or maple sugar.

OVERNIGHT FRENCH TOAST CASSEROLE

Steps:

• 1. 1. In a small bowl combine brown sugar and melted butter and pour on the bottom of a 9x13 baking dish. 2. Arrange slices of bread in the baking dish overlapping if necessary. 3. Combine milk, eggs, vanilla, salt, cinnamon, and ginger in a bowl and pour evenly over bread slices. 4. Sprinkle chopped pecans over bread slices. 5. Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours. 6. In the morning, take the casserole out of the fridge for at least 10 minutes while you are preheating your oven to 350 degrees. 7.Bake casserole for 30-35 minutes. If top starts browning too quickly place a foil loosely over the top of the casserole for the last 10 minutes or so. You want it to cook long enough to make sure the bottom part is cooked but don't dry it out completely. 8. Remove casserole from oven and let it cool slightly before serving. Serve with a dusting of powdered sugar and a drizzle of maple syrup.