Overnight French Toast Casserole Cups

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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.

https://www.theslowroasteditalian.com/2014/05/overnight-french-toast-casserole-cups-recipe.html

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!

Helpful Tips to make Overnight French Toast Casserole Cups:

  • If you do not have leftover biscuits, you can substitute 4 cups cubed Italian bread. The casserole is semi-moist like a bread pudding; if you prefer it less moist add 1/2 cup cream to the mixture (in place of the 1 cup).

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overnight french toast casserole

Overnight French Toast Casserole Cups

Donna Elick
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.
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 10 mins
Cook Time 9 hrs
Total Time 9 hrs 10 mins
Course Breakfast
Cuisine American
Method Oven
Servings 4

Ingredients
 

  • 8 large eggs
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • butter to grease baking cups
  • 4 leftover biscuits, already cooked, cut into bite-size pieces*
  • 1 pound strawberries, (washed, hulled and cut into 1/4’s)
  • prepared whipped cream

Instructions
 

  • In a small mixing bowl combine eggs, cream, sugar, cinnamon and salt. Whisk until well combined.
  • Prepare 4 (2-cup) oven safe bowls with butter. Add cut biscuits to prepared cups, and then pour 1/4th of the egg mix over top of each cup of biscuits. Use a fork to dunk uncovered biscuit pieces into the mixture. They will absorb the mixture overnight. 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 casserole bowls 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 jiggled.
  • Remove aluminum foil. Allow casserole to cool for 10 minutes before serving (they will unpuff while they are cooling).
  • Sprinkle with strawberries and add whipped cream.
  • Serve and enjoy!

Donna’s Notes

If you do not have leftover biscuits, you can substitute 4 cups cubed Italian bread. The casserole is semi-moist like a bread pudding; if you prefer it less moist add 1/2 cup cream to the mixture (in place of the 1 cup).

Nutrition

Serving: 1 | Calories: 506cal | Carbohydrates: 31g | Protein: 17g | Fat: 36g | Saturated Fat: 18g | Cholesterol: 440mg | Sodium: 559mg | Sugar: 15g | Fiber: 3g | Calcium: 137mg | Iron: 3mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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6 Comments

  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 9×13 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 8×8 pan would require 4x this recipe and a 9×13 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.

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