Overnight Cinnamon French Toast Casserole
Some people call this ‘overnight French toast’ and some people call this ‘bread pudding’. I have yet to determine the difference but since I was
cleaning out the fridge inspired and had it for breakfast, we’ll call it ‘overnight French toast’! Really, it’s just another excuse to have dessert for a meal, you know, like muffins and donuts?
Your family will love this and it’s a great way to sneak in fruit. It takes just a few basic ingredients that you can quickly mix up the night before.
What you’ll need for this recipe
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.
- Bread. You can use ‘just about’ any bread. I don’t recommend savory bread that has garlic, rosemary, or fennel it in. Italian, French, sourdough, you can even use Hawaiian rolls/bread, croissants, or doughnuts. (You may want to cut back on the sweetened condensed milk and use whole milk if you use doughnuts. Or not.)
- Sweetened condensed milk.
I couldn’t decide what I wanted to make with some old buns. Bread pudding is always a good way to use bread that’s too dry to make a sandwich. Also, I had random fruit and nuts. I decided to use all of it in the bread pudding. Sometimes, these random types of dishes are the best, other times they turn out like this recipe!
This French Toast turned out beautifully though and is now one of my favorite recipes. It’s rich without being too rich. There’s just enough crunch from the nuts and a nice chewiness from the fruit. But, the biggest bonus of this recipe is there is zero morning prep! I need that at my house in the mornings!
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I hope you love this recipe! If you make it, please come back and give it 5 stars and comment.
Overnight Cinnamon French Toast Recipe
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- 6 cups bread cut into 1 inch cubes
- 2 large eggs room temperature
- 14 oz sweetened condensed milk
- 1/2 cup cinnamon chips or 1 T ground cinnamon (leave this out and add 1 tsp vanilla if you’re not a cinnamon fan.)
- 1/2 cup pistachios 1/2 cup each pecans, dried apricots, dried cherries, chopped
- 3/4 cup milk
- 1/4 cup butter melted
- Heat oven to 200 degrees. Place bread cubes on a sheet pan and bake 10 minutes.
- Meanwhile, mix eggs, sweetened condensed milk, milk and butter together.
- Stir in pistachios, pecans, apricots and cherries.
- Stir bread into egg mixture.
- Pour bread mixture into a 8×11.5×2 inch casserole dish (preferably that has a sealable top.)
- Refrigerate overnight.
- To bake: sit casserole on the counter 15 to 30 minutes before baking.
- Preheat oven to 375 degrees.
- Remove lid and bake for 25 to 25 minutes, until bubbly and browned on top.
- Serve warm.