Monday, May 12, 2014

Overnight French Toast Casserole Cups

Overnight french toast casserole is the perfect make-ahead breakfast recipe.  Bursting with cinnamon, this rich custard filling envelops the bread and creates the perfect french toast. It is the best parts of bread pudding and french toast all in one fabulous serving. 

My husband and daughter absolutely love french toast.   They would be happy to eat it everyday.  But most mornings I prefer my coffee and a cheesy omelet (if anything at all) and I am not about to make 2 breakfasts.  Actually I am a part of the "morning zombie" movement, so if I cook at all it is almost a miracle.

I absolutely could make our all time favorite Overnight Baked French Toast Casserole. But, that is a bit much for one breakfast. Not to mention who needs that kind of temptation in the refrigerator?  Loving my family dearly, I have started preparing make ahead breakfasts that reheat perfectly.  This way I can prevent any unnecessary thinking in the early hours of the morning.

I decided to whip up some make ahead individual french toast casserole cups for them.  They are so easy they take no time at all.  I took my favorite parts of our favorite french toast casserole and our favorite Corn Flake Crusted French Toast stove top version to create the perfect french toast breakfast.  Last summer I learned that the perfect balance of egg to cream really can make or break french toast.

I usually opt for a high cream to egg ratio to get the creamiest french toast, but when making an overnight french toast casserole, I want it light and fluffy.  So, when I developed this recipe I used 2 eggs per serving and 1/4 cup cream.  Not to mention with 2 eggs in each breakfast, it is practically health food {{insert sarcasm}}.

Moist and creamy like bread pudding this make-ahead french toast casserole will make your taste buds sing and you can be the hero as you serve your family a fabulous breakfast!


With love from our simple kitchen to yours. 


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Cinnabon Cinnamon Roll Copycat Recipe is a sweetened roll with a thick cinnamon-sugar filling and a cream cheese frosting that you are likely to remember long after the cinnamon roll is gone! Sausage Gravy and Biscuit Skillet is a one skillet recipe that is sure to make it into your permanent recipe file.  Flavorful saw mill gravy made with sausage and scrumptious biscuits that goes from prep to plate in 30 minutes.
Overnight Baked French Toast Casserole is the perfect make ahead breakfast.  Simply prepare the night before and pop it in a 350°F oven the next morning.



Overnight French Toast Casserole Cups
SERVES 2  |  ACTIVE TIME 10 Min  |  TOTAL TIME 9 Hours

2 left over biscuits, cut into bite size pieces (I used Grand's Homestyle Butter Tastin' Biscuits)*
4 large eggs
½ cup milk or cream*
1 tablespoon granulated sugar
1 teaspoon cinnamon
Pinch salt
Butter to grease baking cups
½ pound strawberries, (washed, hulled and cut into ¼’s)
whipped cream

In a small mixing bowl combine eggs, cream, sugar, cinnamon and salt.  Whisk until well combined.

Prepare 2 (2 cup) oven safe baking cups with butter.  Add biscuits to prepared cups, pour half of the egg mix over top.  Use a fork to gently dunk uncovered biscuit pieces into the mixture.  Cover cups with aluminum foil and refrigerate overnight.

Preheat oven to 350°F. 

Remove casserole cups from refrigerator and remove aluminum foil and reapply loosely.  Place cold covered casseroles on a small baking sheet in preheated oven.  Bake for 35-45 minutes until casserole is puffy and set.  *Doesn’t wiggle when the cup is giggled.  Remove aluminum foil.

Allow casserole to cool for 10 minutes before serving (they will unpuff while cooling). Sprinkle with strawberries and add whipped cream.  Serve and enjoy!

COOK'S NOTES:  If you do not have left over biscuits, you can substitute 2 cups cubed Italian bread.

The casserole is semi-moist like a bread pudding, if you prefer it less moist add ¼ cup milk or cream to the mixture (in place of the 1/2 cup).

Double recipe as necessary to create more cups.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2014 The Slow Roasted Italian – All rights reserved.


  1. Oh, wow! Love the idea of using biscuits. I will definitely be trying this one soon.

  2. These look fabulous! Can you give me any advice on how to alter the recipe to make it in a 9x13 pan? I love the cuteness of the individual cups, but I have company coming this weekend, not enough baking cups, and no time to run out and get more before tomorrow morning. Thanks in advance for your help; love ALL your recipes!

    1. Hi Susan, sorry for the delay. Some messages were caught in my spam filter. I believe that an 8x8 pan would require 4x this recipe and a 9x13 would be 8x this recipe. I have not tested this recipe in a casserole dish. Let me know how it goes. I would also use the lower recommended liquid measurement in the Cook's Notes. Enjoy!

  3. I don't understand this recipe. What do you mean by "Prepare 2 (2 cup) oven safe baking cups with butter. Add biscuits to prepared cups, pour half of the egg mix over top. Use a fork to gently dunk uncovered biscuit pieces into the mixture. Cover cups with aluminum foil and refrigerate overnight."? Please explain. I really want to make this.

    1. Butter dishes. Let me know if there is anything else you need help with.


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