Chocolate Raspberry Overnight French Toast Casserole

French Toast Casserole on a white plate with whipped cream and raspberries

Chocolate Raspberry Overnight French Toast Casserole

Chocolate Raspberry Overnight French Toast Casserole is the ULTIMATE make-ahead brunch recipe! You toss the ingredients together the night before and bake the morning of for a special breakfast treat. This French Toast casserole recipe is easy to put together and bursting with strawberry and chocolate flavors.

Prep Time 15

Cook Time 45

Resting Time (Overnight) 12

Total Time 13

Servings servings

Calories 335kcal

Ingredients

Overnight French Toast Casserole

1 loaf ciabatta bread or another crusty loaf, 2-3 days old, cut into 1 ½” cubes
1 ½ cups raspberries
4 oz. cream cheese softened
¼ cup maple syrup OR 2 tablespoons for a less sweet rendition
6 eggs
3 cups milk skim OK
1 teaspoon pure vanilla extract
Pinch Kosher Salt
2 oz. bittersweet chocolate chopped (64% cacao)

Lemon Whipped Cream

1 cup heavy whipping cream
3 tablespoons powdered sugar
2 lemons zested
Pinch Kosher Salt

Instructions

Make the Overnight French Toast Casserole (The Night Before)

If you haven't already, slice the ciabatta bread into 1.5” cubes, then place in a 9"x13" nonstick baking dish.
Measure out the raspberries, and mix them with the cubed bread in the baking dish.
In a glass bowl, combine the softened cream cheese and maple syrup. Using a hand mixer, blend the two together until smooth and incorporated.
Break the eggs into the cream cheese-maple syrup mixture, and pour in the milk and vanilla extract. Add the pinch of salt. Use the hand mixer to gently stir the ingredients together until combined.
Lastly, add the chopped chocolate, and stir gently until combined.
Pour the custard mixture over the bread and raspberry mixture.
Cover with plastic wrap, and refrigerate overnight.

Make the Lemon Whipped Cream

In a chilled glass bowl, measure out the heavy whipping cream.
Using a stand or hand mixer, gently whip the cream until it begins to thicken.
Measure in the powdered sugar and the lemon zest, then continue whipping at a higher speed as the mixture begins to thicken.
Once the whipped cream has reached the desired consistency, cover with plastic wrap and refrigerate until time to serve.

Bake and Serve the Overnight French Toast Casserole

Remove the French Toast Casserole from the refrigerator. Remove the plastic wrap, and let sit 15-30 minutes at room temperature before baking.
Preheat the oven to 350°F.
Transfer the French Toast Casserole to the preheated oven. Bake for 45-50 minutes, until the top of the casserole is golden brown and there is no visible liquid.
Remove from the oven when fully baked, and let sit for 10-15 minutes to cool before slicing and serving.
Serve with dollops of Lemon Whipped Cream, and enjoy!

Notes

Depending on your taste in chocolate, you can add dark, semisweet or even milk chocolate to this recipe. Go with what your tastebuds are into!

Purchase your bread well in advance so it has time to become stale. This is important because if the bread is fresh, it will turn to mush. Slice the bread the first day so it’s not impossible and let it sit on the counter uncovered for 2-3 days.

Need a bread shortcut? If you don’t purchase the bread in advance, slice it, then toast it until crispy, like a crouton. This should make it to where the texture is similar to the stale pieces if you let it sit.

How to store: This casserole will keep in the fridge for 4-5 days after baking if you don't eat the whole thing. Cover with plastic wrap, and reheat in the microwave until warmed through. Don't forget your garnishes!

Nutrition