Berry Ricotta Overnight French Toast
This fluffy overnight french toast is assembled and soaked the night before, then baked in the morning. Has a touch of sweet berries and is super easy to whip up. (Jump to Recipe)
Photos updated: Jan. 4, 2021.
Soft buttery croissants are layered in a berry preserve spread dish and soaked in a ricotta egg mixture overnight. Then, baked in the morning until it’s custardy underneath and has a light golden top. Last, sprinkled with powdered sugar and drizzled with sweet maple syrup.
This overnight french toast casserole is great for feeding a crowd. The 10-minute prep work is done the night before. Just pop it in the oven in the morning and in minutes you’ll have a crowd pleaser of a breakfast! I made this overnight french toast for Christmas morning and it was a major hit all around the table.
If you want to make this for two people, cut the recipe in half and make it in a smaller baking dish. Also, take 5 minutes off the baking time.
I’ve made this with regular sliced brioche bread, a large croissant loaf of bread, and even with regular, thick sliced white bread, and they’ve all seemed to hit the spot.
If you’re one heck of a brunch person like me, be sure to check these out!:
Breakfast Hash Brown And Egg Skillet
If you make this Overnight French Toast, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Berry Ricotta Overnight French Toast
This fluffy overnight french toast is assembled and soaked the night before, then baked in the morning. Has a touch of sweet berries and is super easy to whip up.
Ingredients
- 1 3/4 cup milk
- 4 eggs
- 1/2 cup brown sugar
- 1 3/4 cup ricotta
- 2 tsp vanilla extract
- pinch of salt
- 1 tbsp unsalted butter, to butter the casserole dish
- 1/2 cup berry preserves or jam
- 8 large croissants
- 1/3 cup maple syrup
- 2 tbsp powdered sugar
- 1 cup fresh raspberries (or your favorite berries)
Instructions
The Night Before
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In a medium bowl, whisk together milk, eggs, sugar, ricotta, vanilla, and salt. Set aside.
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Lightly butter the sides and bottom of a 9 x 13 casserole dish. Evenly spread the berry preserves across the bottom of the dish. Arrange croissants into the dish, slightly overlapping one another. Pour the egg mixture evenly over the arranged slices of bread. Cover with plastic wrap and place into the refrigerator overnight.
Day Of Baking
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Remove casserole dish from the refrigerator about 1 hour prior to baking.
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Preheat oven to 350 degrees F. Place into oven and bake for 30 minutes, until the top is golden brown.
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Once it’s finished baking, drizzle maple syrup and dust with powdered sugar as soon as it comes out of the oven. Arrange fresh raspberries on top and serve.
