Delicious overnight baked french toast is topped with warm, juicy strawberry sauce for a special breakfast or a fun dinner option!
Baked french toast. Who doesn’t love it? You certainly won’t hear me pass it up! In fact, french toast is actually frequently requested by my husband for dinner. Yes, for dinner. We enjoy having breakfast for dinner on busy weeknights or instead of leftovers. While I could whip up an easy quiche recipe or have creamy apple cinnamon oatmeal, a sweet dish of baked french toast sounds much more fun!
Actually, that’s how I decided to make this recipe. It began with my husband suggesting that we have breakfast for dinner. To be exact, he wanted french toast topped with strawberries. On top of that, I knew I had some loaves of bread taking up space in our freezer.
You see, I’ve been attempting to get better at sourdough over the past few months. Recently, I have been getting the hang of it and my loaves have turned out great. However, I did have a few “fail loaves” that I just threw in the freezer.
Thankfully, not all hope was lost for those poor loaves. I remembered that Lisa Bass from Farmhouse On Boone once made baked french toast with her sourdough bread. What a great idea! As far as the actual casserole goes, it is mostly hands free because you let it sit overnight. Plus, the strawberry sauce really makes this dish stand out. This recipe is so easy yet so yummy!
Overnight Baked French Toast Ingredients
A loaf of bread-I used a mixture of sourdough and a braided loaf I had in the fridge. Any loaf should work so use whatever you have on hand!
Maple syrup– you can also use sugar or honey depending on how sweet you prefer this to be. Most of the sweetness for this dish comes from the strawberry topping and additional syrup drizzled on top.
Tools You May Need
How To Make Overnight Baked French Toast
The baked french toast is actually the easy part. So much of it is hands free!
First, cut the loaf of bread into large cubes and arrange them in a baking dish or 9x13in pan.
Then, in a large bowl, whisk the eggs until they are smooth. Add in the milk, vanilla, maple syrup, cinnamon and salt. Whisk all the ingredients to combine them. At this point, the cinnamon may rise to the top instead of incorporating with the eggs and milk which is completely fine.
Pour the mixture over the bread, making sure that it’s evenly dispersed throughout the casserole. Move the cubes of bread around a bit to make sure each piece is coated with the mixture. If you are using a “fail loaf” of sourdough like I did, that loaf may be dense and super chewy. So, you’ll want to give the bread plenty of time to soak up the egg and milk mixture in order to soften it.
Next, cover the casserole with cling wrap and place in the fridge overnight or for several hours. The goal is to saturate the bread in the egg and milk mixture to make a moist french toast casserole.
When you’re ready to bake, preheat the oven to 350. Bake for 40-45 minutes or until the edges are golden brown. If the edges are brown but the center still needs cooked through, cover with aluminum foil and place back into the oven for several minutes, watching it closely. Be careful not to over bake it, otherwise the texture may become too gummy and chewy.
How To Make The Strawberry Sauce
Strawberry sauce is really what makes this overnight baked french toast something special!
To begin, slice the strawberries and place them in a pot.
Add water to the pot but don’t fully cover the strawberries with water. Then, place the pot on the stove over medium heat. You’re going to bring the water to a low boil and allow the strawberries to simmer for 5-10 min.
To the pot, add in maple syrup. Taste the sauce and add more maple syrup in order to reach your desired sweetness. You could also substitute the maple syrup for sugar.
While this continues to simmer, dissolve the clear gel in water. This is going to be what makes the strawberry sauce thick rather than super runny.
Once you’ve created the clear gel mixture, slowly incorporate that into the strawberries, stirring to combine. This should thicken the strawberry sauce however, if you feel that it’s still too watery you can slowly add more clear gel.
Serve the strawberry sauce warm over the hot overnight baked french toast casserole! I used this homemade whipped cream recipe to top it all off along with a drizzle of maple syrup. Mmm, it was delicious!
Lastly, if you guys make this recipe I’d love to hear from you in the comments! Let me know how your casserole turned out. If you enjoyed this recipe, I’d love for you to give it 5 stars. Share this recipe on Pinterest or send it to a friend!
- 1 loaf sourdough bread or any loaf you have on hand
- 1 tsp pure vanilla extract
- 10 eggs
- 2 cups milk
- 1 Tbs maple syrup plus more for serving
- 1/2 Tbs cinnamon
- Pinch of salt
For the strawberry sauce
- 1 lb strawberries
- 1/4 cup, less or more of maple syrup
- 2 Tbs clear gel
- Prep the casserole by cutting the sourdough loaf into large cubes and arranging in a 9x13 baking dish.
- In a large bowl or stand mixer, whisk the eggs until smooth. Add in vanilla, milk, maple syrup, cinnamon and a pinch of salt. Stir to combine.
- Pour the mixture over the bread and mix the bread around a bit to make sure each piece gets coated.
- Cover the casserole with cling wrap and place in the fridge overnight or for several hours.
- When you're ready to bake, remove from the fridge and preheat the oven to 350. Bake for 40-45 minutes or until the edges are golden brown. If the center is runny but the edges are brown, you can cover with foil and place back into the oven for additional cooking time.
- Optional: sprinkle with extra cinnamon when it's done baking.
- While the casserole is baking, gather your ingredients for the strawberry sauce. Begin by slicing the strawberries and adding them to a pot.
- Fill the pot with water but don't fully cover the strawberries. Place the pot on the stove over medium heat and bring to a low boil. Allow the strawberries to simmer for 5-10 minutes, stirring occasionally.
- Add in a little less than 1/4 cup of maple syrup. Stir to combine, Taste the sauce and add more syrup if you want it to be sweeter.
- While this is still simmering, dissolve 2 tbs of clear gel in roughly 1 tbs of water. Add more water if needed. Slowly add the clear gel to the strawberries and stir to combine. If the sauce is still too runny, slowly add in more clear gel.
- Serve the warm baked french toast topped with juicy strawberry sauce, a drizzle of maple syrup and a generous dollop of homemade whipped cream! Enjoy!
- This is not made to be too sweet on its own. The majority of sweetness comes from the strawberry topping and serving it with maple syrup. If you want a sweeter casserole, add more syrup to the egg and milk mixture.
- While mixing the egg and milk mixture together the cinnamon may separate and stay at the top. This is nothing to worry about as it will be dispersed throughout the casserole once you pour it over the bread.
- Don't fret about how long this casserole sits in the fridge. I've let it sit for close to 24 hours already before baking and it turned out perfectly fine!
Amount Per Serving: Calories: 550Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 317mgSodium: 660mgCarbohydrates: 90gFiber: 4gSugar: 46gProtein: 22g
Nutritional values are automatically calculated and should never be taken as an exact calculation. This is only an estimate.