Cranberry Overnight French Toast

French toast casserole on stack of plates in front of casserole dish

Try make-ahead French Toast this holiday season! Seasonal and super flavorful, Cranberry Overnight French Toast is a lovely breakfast or brunch idea for any size gathering. Starring fresh cranberries, this French toast can be made the night ahead for easy entertaining and less stress the morning of. Paired with a homemade cranberry syrup, Cranberry Overnight French Toast is the perfect breakfast for Christmas morning or any holiday gathering!

Prep Time 30

Cook Time 45

Additional Time 12

Total Time 13 15

Servings servings

Calories 395kcal

Ingredients

Cranberry French Toast Casserole

12 oz. baguette cut into 1" cubes and stale
¾ cup fresh cranberries
1 cup milk
½ cup plain yogurt
½ cup pure maple syrup
4 eggs
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon

Cranberry Syrup

1 ½ cups pure maple syrup
1 cup fresh cranberries

US Customary - Metric

Instructions

Prepare the Casserole (The Night Before)

Place the cubed baguette in a greased 9"x13" baking dish.
Sprinkle in the cranberries, and mix around until the cranberries and bread are interspersed.
In a large bowl, measure in the milk, yogurt, maple syrup, eggs, vanilla and cinnamon. Using a whisk or a fork, stir until well combined.
Pour the wet ingredients on top of the dry ingredients.
Cover with plastic wrap, and refrigerate overnight.

Make the Cranberry Syrup (Please note that this can be done in advance or the morning of.)

In a medium-sized saucepan, measure in the maple syrup and cranberries.
Simmer for 10-15 minutes, or until the cranberries have softened significantly.
Strain, and serve warm.

Bake the French Toast Casserole (The Morning Of)

Preheat the oven to 375°F.
Remove the plastic wrap from the baking dish.
Sprinkle more ground cinnamon on top of the casserole.
Bake the French Toast casserole for 45 minutes, or until the top is golden brown.
Remove from the oven and enjoy warm.

Notes

Can substitute vanilla or plain Greek yogurt in place of the plain yogurt in the recipe. (That's just what I had on hand!)

Please note that the total time does NOT include the overnight portion of the recipe.

The syrup can be stored in a mason jar for up to two weeks in the refrigerator.

Nutrition