plate of berry french toast casserole
How to Make...

Baked Berry French Toast Casserole

This Berry French Toast Casserole needs to be on your brunch menu! You can make ahead so it’s prepared overnight, OR the morning of. Sweetened with maple syrup, mixed berries and dairy free friendly. A new brunch favorite.

  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: 12 servings 1x
  • Scale:


  • 1416 ounces day-old french bread (or challah or similar loaf)*
  • 6 large eggs
  • 1 cup liquid egg whites (equal to 5 large egg whites)
  • 1 1/2 cups non-dairy milk (or milk of choice)
  • 1/3 cup pure maple syrup
  • 1 tsp Vanilla extract
  • 6 ounces blueberries (about 1 cup)
  • 6 ounces raspberries (about 1 cup)
  • 3/4 cup quartered strawberries

optional additions

  • cream cheese baked into french toast (see notes)
  • powdered sugar topping
  • whipped cream topping


  1. Slice day-old, dry bread into 1″ cubes. Place bread in the bottom of a greased 9×13 casserole dish. Add just about all of the berries, leaving a few out to top with (or simply add more to top).
  2. In a large bowl, whisk together eggs, egg whites, maple syrup and milk until combined. Pour the egg mixture over top of the bread in the casserole dish, making sure to press the bread down so that all of the pieces have been soaked. Add more berries to the top, filling in any holes you see.
  3. Cover and refrigerate the casserole dish for at least 2 hours. If you’ve dried out your bread, up to 8 hours (overnight).
  4. Set casserole out 30 minutes before baking; set oven to 350ºF.
  5. Bake the french toast casserole for about 30 minutes uncovered, and another 15-20 covered with foil to keep top from browning too much. Allow casserole to rest for about 15 minutes before serving. Once the casserole is ready, sprinkle with powdered sugar if you’d like. Serve warm with maple syrup and/or whipped cream.
  6. French toast casserole is best enjoyed the day of, but leftovers will keep in the refrigerator 1-2 days. 

Recipes Notes:

*If time allows, leave the bread out one day in advance to dry out the bread. You can also slice the bread, preheat oven to 275ºF and toast bread slices for about 3-4 minutes before cutting into 1″ cubes.

Prep time is a minimum of 2 hours. If your bread is extra dry or you’ve toasted it, about 6-8 hours of resting in the fridge overnight will work.

If you’re feeling a little indulgent, try adding 8 ounces chopped cream cheese (about 1″ cubes) into the casserole before you cover and refrigerate. Bake as directed.

Nutrition Information:

  • Serving Size: 1/12th
  • Calories: 189
  • Sugar: 10
  • Sodium: 288
  • Fat: 3
  • Saturated Fat: 1
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 31
  • Fiber: 2
  • Protein: 10
  • Cholesterol: 93