Easy Mother’s Day Overnight French Toast Casserole

What is this magical breakfast?

Imagine waking up on Mother’s Day morning to the heavenly smell of cinnamon, vanilla, and caramelizing sugar without having to do a lick of work. That’s the beauty of this Overnight French Toast Casserole! You (or hopefully someone making this FOR Mom) prep it the night before, pop it in the fridge, and just bake it in the morning. It’s basically all the deliciousness of French toast but without the standing-at-the-stove-flipping part. The top gets all crispy and caramelized while the inside stays custardy and soft. Trust me, this will become your go-to special breakfast, not just for Mother’s Day!

Why Mom will absolutely love this

• Zero morning prep: All the work happens the night before. Morning-of, you just preheat the oven and bake!
• Feeds the whole family: Makes enough for 6-8 servings, so everyone gets their fill
• Impressive without being difficult: Looks and tastes like you spent hours on it
• Customizable: Add different mix-ins to suit Mom’s taste
• Perfect texture combo: Crispy, caramelized top with a soft, custardy center
• Makes the house smell amazing: Seriously, it’s better than any candle
• Feels special and indulgent: Because Mom deserves to be spoiled!

Ingredients you’ll need

For the French Toast Base:

• 1 large loaf of bread (French bread, challah, or brioche work best – day-old or slightly stale is perfect!)
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream (makes it extra rich, but you can use all milk if needed)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 tablespoons pure vanilla extract (splurge on the good stuff for Mom!)
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt

For the Streusel Topping:

• 1/2 cup all-purpose flour
• 1/2 cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed (1 stick)
• Optional: 1/2 cup chopped pecans or walnuts

For Serving:

• Pure maple syrup (the real stuff, not the fake kind!)
• Fresh berries (strawberries, blueberries, raspberries)
• Powdered sugar for dusting
• Whipped cream (store-bought or homemade)
• Optional: edible flowers for that extra Mother’s Day touch

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Let’s make this happen

The Night Before:

1. Prep your pan: Generously butter a 9×13 inch baking dish. And I mean GENEROUSLY – nobody wants their Mother’s Day breakfast sticking to the pan!
2. Prep the bread: Slice your bread into 1-inch thick slices, then cut those slices into cubes (or just tear into chunks if you’re going for a more rustic look). Spread the bread pieces evenly in your buttered baking dish.
3. Make the custard: In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, nutmeg, and salt until well combined. Really get in there and make sure those eggs are fully incorporated.
4. Soak the bread: Pour the custard mixture evenly over the bread, making sure to get all pieces somewhat soaked. Use a spatula to gently press the bread down into the custard. Cover with plastic wrap and refrigerate overnight (or for at least 4 hours if you’re in a pinch).
5. Make the streusel: In a medium bowl, mix together flour, brown sugar, cinnamon, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in nuts if using. Cover and refrigerate until morning.

The Morning Of:

1. Preheat and prep: Take the casserole and streusel out of the fridge. Preheat your oven to 350°F (175°C). Let the casserole sit at room temperature while the oven heats up.
2. Add the topping: Sprinkle the streusel topping evenly over the soaked bread.
3. Bake: Bake uncovered for 45-55 minutes, until the top is golden brown and the center is set but still slightly jiggly (like a bread pudding). If the top starts getting too brown before the casserole is done, loosely cover with foil for the remaining bake time.
4. Rest: Let it rest for 10 minutes before serving (this is important – it needs to set up a bit).
5. Present beautifully: Dust with powdered sugar, top with fresh berries, drizzle with maple syrup, add a dollop of whipped cream, and garnish with edible flowers if you’re feeling extra fancy.

Serving ideas to make Mom feel special

• Breakfast in bed: Serve on a beautiful tray with a small vase of flowers, her favorite coffee or tea, and the morning paper
• Brunch buffet: Set up a self-serve station with the casserole as the star, surrounded by various toppings and sides
• Family-style: Bring the whole casserole to the table on a decorative trivet, along with toppings in pretty bowls
• Side accompaniments: Fresh fruit salad, crispy bacon, and mimosas make perfect companions
• Special touch: Include a handwritten note or card with her breakfast

Variations to match Mom’s taste

• Berry Lover’s Dream: Mix 2 cups of mixed berries into the bread before pouring the custard over
• Banana Bread French Toast: Add sliced bananas between the bread layers and mix in 1/2 teaspoon of banana extract to the custard
• Chocolate Indulgence: Sprinkle 1 cup chocolate chips throughout the bread layers
• Apple Cinnamon: Mix in 2 cups diced sautéed apples and increase the cinnamon
• Lemon Blueberry: Add 2 tablespoons lemon zest to the custard and 2 cups blueberries to the bread
• Orange Cranberry: Use orange zest and dried cranberries with a touch of orange juice in the custard
• Coconut Dreams: Add 1 cup toasted coconut to the streusel and use coconut milk for part of the liquid

Make-ahead tips

• Fully prepared: The assembled casserole (without streusel) can stay in the fridge for up to 24 hours
• Streusel: Can be made up to 3 days ahead and kept refrigerated
• Freezer option: The unbaked casserole can be frozen for up to 2 months! Thaw overnight in the fridge before baking
• Leftovers: Will keep in the refrigerator for 3-4 days and actually taste amazing reheated

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Troubleshooting tips

Q: Help! The bottom is soggy but the top is getting too brown!
A: Cover the top with foil and continue baking. Next time, try using drier bread or reducing the amount of liquid slightly.

Q: Can I make this gluten-free?
A: Absolutely! Just use your favorite gluten-free bread. You might want to let it sit a bit longer to soak up the custard.

Q: What if I don’t have time to let it sit overnight?
A: While overnight is best, you can get away with 2-4 hours of soaking time. Just make sure the bread has absorbed most of the custard.

Q: My family is huge. Can I double this?
A: Definitely! Use two 9×13 pans rather than one larger one to ensure even cooking.

Q: How do I know when it’s done?
A: The top should be golden brown and crisp, and a knife inserted in the center should come out mostly clean with just a bit of moisture. The center shouldn’t be liquidy but should still have some jiggle, like a bread pudding.

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