Warm, flavorful Mixed Berry French Toast Casserole finished with a creamy cream cheese drizzle. This make-ahead breakfast can be assembled the night before, then baked fresh the next morning—perfect for holidays, weekend gatherings, or any cozy breakfast at home.
Overnight breakfast casseroles are a lifesaver when you want an impressive, hands-off morning dish. This mixed berry French toast casserole is festive, full of cinnamon and vanilla notes, lightly sweetened with maple syrup, and brightened with fresh berries. The simple cream cheese drizzle brings a tangy-sweet finish that pairs perfectly with tender baked bread.
The recipe is ideal for preparing the night before: cube the bread, whisk the custard, pour it over the bread, cover, and refrigerate. In the morning, bake until golden and set, then top with berries and the cream cheese drizzle. Leftovers keep well and reheat easily, so it’s great for families or small groups.
Ingredients You’ll Need
These pantry-friendly ingredients come together quickly. Use the bread you prefer—sourdough, brioche, challah, or French bread all work well—though a sturdier sourdough soaks the custard without turning mushy.
- Bread – 1 loaf sourdough, cut into 1-inch pieces (about 8 cups). Alternatives: brioche, challah, or French bread.
- Eggs – 6 large eggs, whisked well.
- Milk – 1 1/2 cups milk of choice (dairy or plant-based; unsweetened almond milk works nicely).
- Greek yogurt – 1/2 cup plain Greek yogurt to add creaminess without heavy cream.
- Maple syrup – 1/3 cup for natural sweetness; reserve extra for serving if desired.
- Vanilla & cinnamon – 2 tsp vanilla and 1 tsp cinnamon for warm flavor.
- Fresh or frozen berries – 1 cup total; a mix of strawberries, blueberries and raspberries is lovely.
How to Make Mixed Berry French Toast Casserole
This casserole is straightforward and forgiving—great for cooks of all levels. Follow these main steps:
- Preheat and prep: Lightly coat a 9×13 baking dish with nonstick spray. Cut the loaf into 1-inch cubes and spread in an even layer in the dish.
- Whisk the custard: In a large bowl, whisk together 6 eggs, 1 1/2 cups milk, 1/2 cup Greek yogurt, 1/3 cup maple syrup, 2 tsp vanilla, and 1 tsp cinnamon until smooth.
- Combine and chill: Pour the egg mixture over the cubed bread, pressing gently so the bread absorbs the custard. Cover with foil or plastic wrap and refrigerate for at least 4 hours, preferably overnight for best texture.
- Bake: Remove the casserole from the refrigerator while the oven preheats to 350°F (175°C). Keep covered and bake for 25 minutes, then uncover and bake an additional 20–25 minutes until the center is set and the top is golden brown.
- Finish: Top the warm casserole with an assortment of fresh berries and drizzle with the cream cheese mixture (recipe below). If you prefer, substitute extra maple syrup or a dusting of powdered sugar.
The Cream Cheese Drizzle
The cream cheese drizzle is quick and transforms the casserole into a luxurious breakfast. While the casserole bakes, combine:
- 4 tablespoons cream cheese, softened
- 1 tablespoon maple syrup
- 2–3 tablespoons milk of choice (add more or less until you reach a pourable drizzle consistency)
Use a hand mixer or whisk to blend until smooth. Drizzle over the warm casserole and berries just before serving for a creamy, tangy finish.
Recipe Card
Mixed Berry French Toast Casserole
Warm, cozy, and easy to make ahead—this French toast casserole is topped with fresh berries and a cream cheese drizzle.
Prep Time: 5 mins | Cook Time: 40 mins | Total Time: 45 mins | Servings: 8
Ingredients
For the french toast casserole:
- 1 loaf sourdough bread, cut into 1-inch pieces (about 8 cups)
- 6 eggs
- 1 1/2 cups milk of choice
- 1/2 cup plain Greek yogurt
- 1/3 cup maple syrup
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 cup fresh or frozen berries (strawberries, blueberries, raspberries)
For the cream cheese drizzle:
- 4 Tbsp cream cheese
- 1 Tbsp maple syrup
- 2–3 Tbsp milk of choice (adjust for desired drizzle consistency)
Instructions
- Coat a 9×13 baking dish with nonstick spray and arrange cubed bread in an even layer.
- In a large bowl, whisk eggs, milk, Greek yogurt, maple syrup, cinnamon, and vanilla. Pour over bread, ensuring all pieces are coated. Cover and refrigerate at least 4 hours or overnight.
- Preheat the oven to 350°F (175°C). Remove the casserole from the fridge as the oven heats.
- Keep the casserole covered and bake for 25 minutes. Remove the cover and bake an additional 20–25 minutes until set and golden.
- While baking, prepare the cream cheese drizzle: beat cream cheese, maple syrup, and milk until smooth and pourable.
- Remove from the oven, top with berries, drizzle with cream cheese mixture (or extra maple syrup/powdered sugar), then serve warm.
Notes
This casserole keeps well in the refrigerator for about 3–5 days and reheats nicely—just warm individual portions in the microwave or oven.
Nutrition
Serving: 1 (1/8 of recipe) | Calories: 345 kcal | Carbohydrates: 55.8 g | Protein: 13.3 g | Fat: 7.5 g | Saturated Fat: 2.8 g | Sodium: 480.6 mg | Fiber: 2.3 g | Sugar: 20.6 g
Nutrition information is automatically calculated and should be used as an approximation.
I hope you enjoy this mixed berry French toast casserole—it’s a festive, easy, and delicious option for holiday mornings or any weekend brunch. Kids and adults alike tend to love the bright berries and creamy topping.
If you make this recipe, please leave a rating below and share your photos on social media with your own hashtag so I can see your version—I always enjoy seeing how you make it your own!