Easy, Make-Ahead Challah French Toast Casserole
Perfect for holidays, weekend gatherings, or simply treating yourself, this overnight French toast casserole recipe makes breakfast feel like a celebration. It’s prepared the night before, allowing the bread to soak up the rich, flavorful custard while you sleep.
The result? A stress-free, crowd-pleasing dish that’s ready to pop in the oven when you wake up. Whether you’re hosting a brunch or enjoying a quiet morning with family, this casserole delivers comfort and joy in every bite.
Why this recipe works
This casserole delivers a perfect balance of sweetness and richness. The bread turns delightfully soft on the inside while maintaining a crisp, golden crust. The chocolate adds velvety richness, complementing the tartness of the blueberries. Hints of orange zest and cinnamon elevate the custard, giving it a warm, aromatic finish.
My mouth is watering just thinking about it!
For more easy, impressive brunch recipes, be sure to try my blueberry streusel mini muffins, these lemon ricotta pancakes with blueberry syrup, or this savory croissant breakfast casserole next!
What You’ll Need
- 12 cups of cubed bread, such as challah or brioche. You want something buttery and light!
- Chocolate chunks and frozen blueberries, my fillings of choice!
- For the custard base, you’ll need: eggs, heavy cream, and whole milk.
- To sweeten the custard, you’ll need granulated sugar and maple syrup.
- Other flavorings added: pure vanilla extract, orange zest, ground cinnamon, and a little bit of kosher salt.
You’ll obviously want to top each serving with a dollop of light and airy cinnamon whipped cream. This is made with heavy cream, vanilla extract, powdered sugar, and cinnamon. Easy and honestly so much better than ready whip!
Ingredient Substitutions
- Fresh vs frozen blueberries: Fresh blueberries work just as well in this easy French toast recipe; they may release slightly less juice, but they’ll still be delicious! I particularly love frozen because I can easily find wild Maine blueberries, which are my favorite.
- Fruit swaps: Try raspberries, strawberries, blackberries, or diced apples instead of blueberries.
- Dairy-free option: You can easily substitute milk and heavy cream with almond milk and coconut cream. If you use oat milk, I recommend unsweetened as it tends to have a lot of sugar.
- Bread: Challah, brioche, or French bread work beautifully due to their light and fluffy texture. Stale bread absorbs the custard better, so slightly day-old bread is ideal. I use brioche in my baked vanilla almond french toast and it is so yum.
Making An Overnight French Toast Casserole Is Easy!
Full ingredients and instructions can be found in the recipe card below.
- Prepare the Baking Dish: Grease a 9×13 baking dish, add bread cubes, and sprinkle with chocolate chunks and blueberries.
- Mix the Custard: Whisk eggs, cream, milk, sugars, maple syrup, vanilla, orange zest, cinnamon, and salt until smooth.
- Soak the Bread: Pour custard over the bread, chocolate, and blueberries, press down gently, cover, and refrigerate overnight.
- Bake: Preheat oven to 350°F (175°C). Bake uncovered for 50-60 minutes until golden and set. Cover with foil if browning too quickly.
- Make Whipped Cream: Whip cream, vanilla, powdered sugar, and cinnamon to soft peaks.
- Serve: Cool casserole for 10-15 minutes, then slice and serve with whipped cream and fresh fruit.
Learn from my mistake: Make sure you’re using a large enough baking dish! The first time I tested this, my casserole dish was too small and the top pieces of bread weren’t fully submerged into the liquid.
Ari’s Best Tips!
- Remember, day old bread is best! Stale bread will absorb the sweet custard better, so grab the bread you plan to use a day or two in advance.
- Press the bread down: Ensure all bread pieces are submerged in the custard for even soaking overnight.
- Use a sheet pan! Place the casserole on a sheet pan to catch any drips and make cleanup easier.
- Test for doneness. Insert a knife into the center — it should come out clean when the custard is fully set.
Make-Ahead and Store
This recipe truly is ideal for when you want a breakfast or brunch casserole that can be made in advance.
- To make-ahead: Prepare the casserole the night before and refrigerate. Bake it fresh in the morning for an effortless breakfast.
- Store: Cover leftovers tightly and store in the refrigerator for up to 3 days.
- Reheating: Warm individual slices in the microwave for 30-60 seconds or reheat the entire dish in a 300°F oven for 15-20 minutes.
Freezing instructions: Wrap the unbaked casserole tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before baking.
Serving Suggestions
This is a fantastic addition to any brunch spread! You can enjoy it on its own or serve it alongside fresh fruit, crispy bacon or sausage, or eggs. Don’t forget coffee or tea!
…my children would be screaming, “don’t forget the whipped cream!” You can also get creative with toppings (e.g., crumble, nuts, sprinkle of sugar, stove top caramel sauce, etc.) if you want to add something more.
Enjoy this Overnight French Toast Casserole as a comforting, crowd-pleasing centerpiece for your next brunch gathering. Its rich flavors and effortless preparation will make it a family favorite in no time!
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Overnight French Toast Casserole with Blueberries
Equipment
Ingredients
For the French Toast Casserole
- 1 Tbsp (14g) unsalted butter
- Bread: 1 loaf challah or brioche bread or 8 large croissants, cut into 1-inch cubes, preferably 1-2 days old
- 1 cup (140g) semi-sweet chocolate chunks
- 1½ cups (225g) blueberries, fresh or frozen
- 8 large eggs
- 1 cup (237 ml) heavy cream
- 1 cup (237ml) whole milk
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 Tbsp (28g) maple syrup
- 2 tsp pure vanilla extract
- 2 tsp orange zest, from ½ a medium orange
- 1 tsp ground cinnamon
- ¼ tsp kosher salt
For the Whipped Cream Topping
- 2 cups (480ml) heavy cream
- 1 Tbsp pure vanilla extract or 2 tsp vanilla bean paste
- 2 heaping Tbsp powdered sugar
- ½ tsp ground cinnamon (or 1 tsp if you want it extra cinnamony!)
For Serving
- Powdered sugar, dusted on top
- Fresh fruit, such as blueberries or raspberries
Instructions
- Prepare the baking dish. Grease a 9×13 baking dish with butter or baking spray. Add the cubed bread pieces to the pan, then top with 1 cup (140g) chocolate chunks and 1½ cups (12oz) frozen blueberries.
- Mix the wet ingredients. In a large mixing bowl, combine 8 large eggs, 1 cup (237ml) heavy cream, 1 cup (237ml) whole milk, ½ cup (110g) brown sugar, ¼ cup (50g) granulated sugar, 2 Tbsp (28g) maple syrup, 2 tsp pure vanilla extract, 2 tsp orange zest, 1 tsp ground cinnamon, and ¼ tsp kosher salt. Whisk well.
- Soak the bread overnight. Pour the custard mixture over the bread, then use a spatula to gently submerge everything as best you can. Wrap tightly with plastic wrap or aluminum foil, then refrigerate for at least 4 hours or overnight.
- Bake! Preheat an oven to 350°F (175°C). Remove the plastic wrap (or foil), then place on a sheet pan and bake for 50-60 minutes. Check at 40 minutes and if the top is browning too quickly, cover with aluminum foil before returning to the oven. The bread should be puffed up golden brown, and the custard should be fully set. Allow the French toast casserole to cool for about 10-15 minutes before slicing. Dust with powdered sugar.
- Make the whipped cream. In a large mixing bowl, combine 2 cups (480ml) heavy cream, 1 Tbsp vanilla extract, 2 Tbsp powdered sugar, and ½ tsp ground cinnamon. Use a hand mixer (or stand mixer) to whip on medium speed until soft peaks form.
- Serve! Cut the casserole into slices, then serve with a dollop of cinnamon whipped cream and a bit of fresh fruit on the side. Enjoy!
Notes
- Fruit: You can substitute blueberries with raspberries, strawberries, blackberries, or use a combination.
- Make-ahead: Prepare the casserole the night before and refrigerate. Bake it fresh in the morning for an effortless breakfast.
- Store: Cover leftovers tightly and store in the refrigerator for up to 3 days.
- Reheating: Warm individual slices in the microwave for 30-60 seconds or reheat the entire dish in a 300°F oven for 15-20 minutes.
- To freeze: Wrap the unbaked casserole tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw in a refrigerator overnight before baking.
Nutrition
Photography by Jo Harding.
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