Overnight Cranberry French Toast Casserole

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I can’t get enough of a quiet holiday morning. I’ve noticed that the best gift I can give myself is the gift of time. I know how it feels when you’re stuck cooking while the celebration happens in the living room. That’s why I’m obsessed with make-ahead recipes for holiday brunch.

This Cranberry French Toast Casserole is a complete game-changer. You assemble the entire thing the night before. The rich custard soaks into the bread while you sleep. When you wake up, all the heavy work is done!

It gives you this tender, dreamy breakfast with bright, festive bursts of cranberry and orange zest. I wanted to share this little Christmas miracle with you. Let’s get into it!

Cranberry French Toast Casserole Ingredients

For the Casserole

• Stale French Bread or Challah (cut into 1-inch or 2.5 cm cubes): 1 loaf (450 g to 600 g)
• Eggs (large): 8
• Milk (whole or 2%): 2 cups (475 ml)
• Heavy Cream: 1/2 cup (120 ml)
• Granulated Sugar: 1/4 cup (50 g)
• Brown Sugar (packed): 2 tablespoons (25 g)
• Vanilla Extract: 2 teaspoons (10 ml)
• Ground Cinnamon: 1 teaspoon (5 ml)
• Orange Zest: 1 teaspoon (5 ml)
• Fresh or Frozen Cranberries: 1 cup (120 g)

For the Topping (optional)

• All-Purpose Flour: 1/2 cup (60 g)
• Brown Sugar (packed): 1/4 cup (50 g)
• Ground Cinnamon: 1/2 teaspoon (2.5 ml)
• Unsalted Butter (cold, cut into small cubes): 1/4 cup (1/2 stick, or 55 g)
• Pecans or Walnuts (chopped): 1/4 cup (30 g)

Instructions

1. Prepare the Bread and Custard

• Lightly grease a 9×13-inch (23×33 cm) baking dish. Cut the bread into cubes and spread them evenly across the bottom of the prepared dish.
• In a large bowl, whisk together the 8 eggs, 2 cups (475 ml) of milk, and 1/2 cup (120 ml) of heavy cream.
• Whisk in the 1/4 cup (50 g) of granulated sugar, 2 tablespoons (25 g) of brown sugar, 2 teaspoons (10 ml) of vanilla extract, 1 teaspoon (5 ml) of cinnamon, and 1 teaspoon (5 ml) of orange zest until everything is combined and the sugars are mostly dissolved.
• Pour the custard mixture evenly over the bread cubes, making sure all the pieces are soaking it up. Gently scatter the 1 cup (120 g) of cranberries over the top.

2. Chill and Prep the Topping

• Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (up to 12 hours). This is essential for the bread to absorb the custard.
• If using the topping: In a small bowl, combine the 1/2 cup (60 g) of flour, 1/4 cup (50 g) of brown sugar, and 1/2 teaspoon (2.5 ml) of cinnamon. Cut in the 1/4 cup (55 g) of cold butter using your fingers or a fork until the mixture resembles coarse crumbs. Stir in the 1/4 cup (30 g) of chopped nuts. Keep this topping in the refrigerator while the casserole chills.

3. Bake and Serve

• Preheat your oven to 375°F (190°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15 minutes while the oven heats up.
• Sprinkle the chilled streusel topping (if using) evenly over the top of the casserole.
• Bake for 40 to 50 minutes, or until the casserole is golden brown, puffed up, and the center is set (no visible liquid egg mixture).
• Let it cool for 5 to 10 minutes before dusting with powdered sugar and serving warm with maple syrup.

Pro Tips for Perfect French Toast Casserole

• Use Stale Bread: Slightly dry or day-old bread is best because it holds its shape and soaks up the custard better than fresh, soft bread. If your bread is fresh, cut it up and let it air dry for a few hours or lightly toast the cubes in the oven.
• Don’t Over-Soak: While the overnight rest is necessary, don’t soak it for longer than 12 hours, or the bread might become mushy and lose its texture.
• The Power of Zest: The orange zest is crucial! It pairs beautifully with the cranberries and cinnamon, giving the casserole that signature bright, festive Christmas flavor.
• Serving Suggestion: Serve with a side of plain yogurt or sour cream for a tangy contrast to the sweetness of the casserole.

Frequently Asked Questions (FAQs)

1. Can I make this dairy-free? Yes, you can substitute the whole milk and heavy cream with full-fat plant-based milks (like oat or cashew) and use a plant-based butter for the topping. The egg custard will still set beautifully.
2. Does the bread need to be covered while baking? Only if the top starts to brown too quickly. If it looks perfectly golden, leave it uncovered. If it’s getting dark before the center is set, loosely tent it with foil.
3. What is the best way to reheat leftovers? Cover individual portions with foil and reheat them in a 350°F (175°C) oven for about 10 minutes, or until warmed through. This keeps the streusel topping crisp.
4. How do I know the center is done? Gently insert a knife into the center. If it comes out clean with no liquid egg mixture, it’s ready. The casserole should be slightly springy when lightly pressed.
5. Is this dish very sweet? It has a pleasant sweetness from the brown sugar and maple syrup, but the tartness of the cranberries and the brightness of the orange zest balance it out nicely, making it rich but not overwhelmingly sugary.

Variations to Make It Your Own

• Gingerbread Spiced: Replace the orange zest with 1/2 teaspoon (2.5 ml) of ground ginger and 1/4 teaspoon (1.25 ml) of ground cloves in the custard mixture for a warmer, gingerbread flavor profile.
• Chocolate Chip & Cherry: Swap the cranberries for dried or frozen cherries and add 1/2 cup (85 g) of miniature chocolate chips to the custard before pouring over the bread.
• Almond Cream: Add 1/2 teaspoon (2.5 ml) of almond extract to the custard mixture. For the topping, swap the pecans for slivered almonds for a rich, nutty flavor.
• Make-it-Savory: This base recipe can be made savory by eliminating all sugar, adding extra salt and pepper, and swapping the cranberries for cooked sausage or mushrooms.

Storage and Reheating

• To Store (Baked): Once completely cool, cover the baking dish tightly with foil or plastic wrap and refrigerate for up to 3 days.
• To Store (Unbaked): The unbaked casserole is specifically designed for overnight chilling, up to 12 hours. Do not freeze the unbaked casserole, as the dairy and eggs may separate.
• To Reheat: To reheat the whole casserole, cover it with foil and bake at 350°F (175°C) for 20 to 25 minutes, or until the center is heated through.

Common Mistakes to Avoid

• Using Too Much Milk/Cream: Stick exactly to the liquid measurements. Overloading the bread with liquid will result in a mushy, pudding-like texture instead of a firm casserole that holds its shape.
• Using Fresh, Soft Bread: Fresh bread is too soft and will disintegrate into mush when soaked overnight. Using stale or dried-out bread cubes is non-negotiable for a good texture.
• Skipping the Overnight Soak: The 4 to 12 hours of chilling is critical! It allows the bread to fully absorb the liquid and set into a proper custard, preventing a dry top layer and a wet bottom layer.
• Serving Immediately: While it’s tempting to serve it straight from the oven, letting it rest for 5 to 10 minutes allows the custard to finish setting, making clean slicing much easier.

Final Thoughts on Christmas Morning Magic

The Overnight Cranberry French Toast Casserole is a classic for a reason—it’s both a comfort food and a fantastic time-saver. By preparing it the night before, you give yourself the gift of a relaxed Christmas morning, allowing the amazing aroma of cinnamon and orange to fill your home while you enjoy time with your family.