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Baking pan of Overnight French Toast Casserole in Red, White and Blue with a single serving on white plate

Overnight French Toast Casserole in Red, White and Blue

This overnight breakfast casserole is a perfect solution when serving a crowd or time is running short. It cooks up beautifully with well toasted bread on top and a bread pudding texture underneath. Total Time NOTE: the time noted is for compiling the casserole and cooking ;it does not include the chilling time.
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 10-12 servings
Calories 247kcal
Author Toni Dash


  • 1 cup Strawberry Preserves
  • 9 cups French bread baguette cut into 1 ½ inch cubes (approximately one 13 ounce baguette) I used 3 Udi’s gluten-free French Baguette
  • 1 8-ounce package Neufchatel Cheese or lower fat Cream Cheese , cut into 1/2-inch cubes
  • 4 large Eggs
  • 2 cups Half and Half
  • 1/2 teaspoon Nutmeg , freshly grated if possible
  • 1 teaspoon Vanilla Extract
  • ¼ cup Light Brown Sugar
  • 1 cup fresh Raspberries (frozen and thawed berries may be used)
  • 1 cup fresh Blueberries (frozen and thawed berries may be used)


  • Lightly butter a 13x9 inch baking dish.
  • Place the strawberry preserves in a bowl and microwave for a minute until they are fluid enough to drizzle; set aside.
  • Spread half of the bread cubes in a single layer on the bottom of the prepared pan.
  • Evenly distribute the Neufchatel or cream cheese cubes over the bread. Drizzle the warmed preserved evenly over the bread and Neufchatel.
  • Distribute the remaining bread cubes over the top of the mixture.
  • Whisk together the eggs, half and half, nutmeg and vanilla. Pour evenly over the casserole.
  • Sprinkle the berries over the top of the casserole, followed by the brown sugar. Seal tightly with plastic wrap and place in the refrigerator overnight or up to 24 hours.
  • Preheat the oven to 425 degrees. Remove the casserole from the refrigerator, cover with foil and bake for 20 minutes. Remove the foil and bake uncovered an additional 10-15 minutes until the casserole sets at the bottom. 
    Note: if needed place the foil loosely back onto the top of the casserole for the last 5 minutes so the bread does not over brown.
  • Remove from oven allow to cool for a few minutes and serve. May be served as with traditional French toast with syrup if desired (it's great and sweet enough without it too!)


Calories: 247kcal | Carbohydrates: 40g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 189mg | Potassium: 152mg | Fiber: 1g | Sugar: 20g | Vitamin A: 240IU | Vitamin C: 6.7mg | Calcium: 81mg | Iron: 1.3mg