This make-ahead Overnight Cinnamon Bread French Toast is perfect with berries and maple syrup. Plus it will garner rave reviews from everyone who partakes!
Starting with cinnamon bread gives this easy brunch casserole a delicious head start, plus it can be prepped the night before for an easy, elegant breakfast treat.
Overnight Cinnamon Bread French Toast
First up, I’m sharing this old brunch favorite, Overnight Cinnamon Bread French Toast. When my youngest, a college junior, was home for spring break, he spent two full days volunteering to fulfill his EMT class requirement. One day was in a hospital ER and the other was to ride along with paramedics (where he had to perform CPR on his first run!). I knew he’d need a hearty breakfast.
How to Make an Easy Brunch Casserole
Stratas and French toast casseroles that are assembled the night before and baked right from the fridge are a dream for any hostess.
This recipe has the option to bake right away or to park, covered, in the refrigerator and bake off the next morning.
A very rich custard of milk, cream, whole eggs, and egg yolks soaks into layers of cinnamon bread and puffs up as it bakes. If chilled, it will take an extended cooking time to be thoroughly set.
Served with berries and maple syrup or just a dusting of powdered sugar and a few strawberry slices, it will be a brunch dish you’ll want to make again and again.
Can You Make This Breakfast Casserole Ahead of Time?
Yes, this casserole can be made the night before you bake it. Cover the dish with plastic wrap after assembling and refrigerate overnight. Let sit out at room temperature for a half-hour before baking to take the chill off. Remove the plastic before placing in the oven. Add about 30 minutes to baking time, checking after the hour mark.
A Few More Brunch Recipes:
- Crab Cake Eggs Benedict from The Redhead Baker.
- Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
- Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
- Breakfast Wraps from Big Bear’s Wife.
- Lemon Bars from Chelsea’s Messy Apron.
- Chocolate Walnut Macarons with Salted Caramel from Baking a Moment
- Cinnamon Bread Pudding
- Sausage Croissant French Bread Casserole
- Cream Cheese Filled Pumpkin Bread
- Maple Coconut Granola
- Classic Pumpkin Bread
- More Brunch Recipes
- 12 slices cinnamon bread (Pepperidge Farm brand of good bakery cinnamon bread)
- 1/2 cup butter, melted
- 4 eggs
- 2 egg yolks
- 3/4 cup sugar
- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon vanilla
- Powdered sugar
- Fresh berries
- Maple syrup (use the real McCoy)
- Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick cooking spray. Brush both sides of bread slices with melted butter and place in pan (I made 2 layers of 6 slices).
- In a large bowl, whisk eggs and egg yolks. Whisk in sugar, milk, cream and vanilla. Strain the mixture over the bread making sure to saturate all the slices.
- Bake for 45 minutes or till the top is lightly browned and the custard is set. Allow to cool about 10 minutes before serving. Sprinkle each slice with powdered sugar. Serve with maple syrup and berries.
Amount Per Serving: Calories: 903 Total Fat: 46g Saturated Fat: 27g Trans Fat: 1g Unsaturated Fat: 16g Cholesterol: 301mg Sodium: 554mg Carbohydrates: 109g Net Carbohydrates: 0g Fiber: 4g Sugar: 77g Sugar Alcohols: 0g Protein: 15g