Overnight French Toast Casserole Cups

5 stars from 1 review

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.

Author: Donna Elick

Servings:

Prep Time10

Cook Time9

Total Time9 10

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!

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).

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