Go Back
+ servings
overhead shot of spoon dipped in french toast casserole

Blackberry French Toast Casserole

This french toast casserole is an easy overnight breakfast that is loaded with fresh blackberries, but you can use any fruit you desire.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 8 hours
Total Time 1 hour 10 minutes
Servings 10
Calories 355kcal
Author Ryan Beck


French Toast Casserole

  • 1 (14-16 oz) loaf french bread (day old)
  • 2 cups fresh blackberries (can substitute for another fruit if preferred)
  • 1 ¾ cup milk
  • ½ cup half-and-half
  • 8 large eggs
  • ¾ cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon pumpkin pie spice (can use cinnamon if you don't have)

Streusel Topping

  • cup all-purpose flour
  • cup packed light brown sugar
  • ½ teaspoon pumpkin pie spice (can use cinnamon if you don't have)
  • 6 tablespoon unsalted butter, cold and cubed


  • Grease a 9x13 inch pan or something similar with nonstick spray. Cube the bread into 1 inch pieces and spread over 9x13 pan. It is important that bread is slightly old or otherwise it will be too soggy. Spread blackberries on top. Set aside.
  • Whisk eggs, milk, half-and-half, brown sugar, vanilla and pumpkin pie spice in large bowl until no lumps remain. Pour over the bread and cover tightly with plastic wrap. Refrigerate for at least 3 hours, but overnight is best.
  • Preheat oven to 350°F and remove pan from refrigerator. To prepare the streusel topping, whisk the brown sugar, flour and pumpkin pie spice together in a medium bowl. Cut the cold butter in ½" cubes. Incorporate into flour mixture with either a pastry cutter or a couple of forks. It does not need to be thoroughly mixed. Sprinkle over the soaked bread and bake for 45-55 minutes or until golden brown on top. Serve immediately.


  • Make sure your bread is stale and a little crunchy or you will have a soggy french toast.
  • You can reduce the sugar if you want. I've made it with less and haven't noticed a difference.
  • You can half this recipe in an 8 or 9-inch baking pan. However the bake time will be shorter, around 30-35 minutes.


Serving: 1serving | Calories: 355kcal | Carbohydrates: 47g | Protein: 10g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 117mg | Sodium: 245mg | Potassium: 172mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1300IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 0.9mg