French Toast Casserole
Overnight French toast casserole with an easy stove top raspberry sauce is a decadent breakfast that is perfect for a crowd or a weekend breakfast!
Servings: 12
Ingredients
For the French Toast Casserole:
- 1 large loaf of French bread see notes
- 4 cups milk
- 2 cups cream
- 1 1/2 cups sugar
- 6 eggs plus 3 egg yolks
- 1 tablespoon vanilla
For the raspberry sauce:
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 10 to 12 ounces fresh or frozen raspberries
Instructions
- Spray a 9x13 inch baking dish with cooking spray and set aside.
- Slice the French bread into large 1.5 to 2 inch slices and cut each slice into 1.5 to 2 inch cubes.
- Place the bread cubes in the prepared pan. (It will be very full.)
- Mix together the milk, cream, sugar, eggs, egg yolks, and vanilla until well combined.
- Carefully pour the milk mixture over the bread cubes. Cover tightly with plastic wrap and store in the fridge for 1 to 24 hours until you are ready to bake it.
- When you are ready to bake the casserole, remove it from the fridge and remove the plastic wrap. Preheat the oven to 375 degrees F and let the casserole rest at room temperature while the oven is heating.
- When the oven is fully heated, place the casserole in the oven and bake for 50-65 minutes or until a knife inserted into the center comes out clean.
- While the French toast casserole is baking, make the raspberry sauce. In a small bowl combine the sugar and cornstarch and stir together with a fork until there are no lumps.
- In a medium sauce pan add the raspberries and cook over medium heat until the berries start to release some of their juice, stirring occasionally, about 3 minutes.
- Stir in the sugar mixture. Increase the heat to medium-high and cook, stirring constantly until the mixture comes to a boil and boils for one minute. Remove from the heat.
- When the casserole is cooked through remove it from the oven and dish it on plates. Serve it with the raspberry sauce over the top.
- Store leftover sauce and casserole separate in the fridge.
Notes
- The French bread can be store-bought or homemade. You need about 16 ounces of bread or 10 cups of large cubed pieces. I used my mom's homemade French bread recipe and it was perfect.
- You can reduce the sugar in the French toast bake portion by 1/2 to 3/4 of a cup with no issues if you like a less sweet French toast, I normally make it with less sugar but it is really good with all of it.
- You have some flexibility when it comes to how long this dish rests. I have let it rest as short as 1 hour and as long as overnight. It does need a little time to rest so that the bread can soak up the milk mixture but it doesn't have to be a full overnight rest. You can make it work for your schedule.
- Use the leftover egg whites to make meringue cookies or add them to additional eggs for scrambled eggs.
Nutrition
Serving: 1 of 12 servings | Calories: 436kcal | Carbohydrates: 55g | Protein: 10g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 136mg | Sodium: 274mg | Potassium: 267mg | Fiber: 2g | Sugar: 37g | Vitamin A: 841IU | Vitamin C: 6mg | Calcium: 162mg | Iron: 2mg
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