2.15.16 3

Overnight Nutella & Berry French Toast

French Toast Casserole with Nutella & Berries
You know those recipes that you make once, promptly fall in love with, and then add to the shortlist of dishes you’ll rely on in a pinch? That happened to me the moment I took my first bite of this baked french toast. It’s quick (start to finish with cleanup took me about 30 minutes) and its three primary ingredients are almost universally crowd favorites: Nutella, bread, and eggs.

This was my first time trying an overnight breakfast recipe and it certainly won’t be the last. Highly recommend if you’re hosting several people for brunch or, in our case, were attending brunch potluck with girlfriends. I threw this together Friday night after work, my roommate put it in the oven in the morning, and we Ubered to our friend’s apartment with the warm pan on a dishtowel on my lap. So, so easy! And very easy to freeze and reheat, in case you have leftovers.

French Toast Casserole with Nutella & Berries
Overnight Nutella Berry & French Toast

Ingredients

3/4 jar Nutella
1 loaf challah bread (you could use French or another plain bread in a pinch)
1 cup strawberries (I used whole frozen ones, but you could use fresh and chop them up if you’d like)
8 large eggs
2 cups milk (I used 1%)
1 tablespoon vanilla
Drizzle of honey

Directions

Preheat oven to 350ºF.

Slice challah bread loaf into approximately 1/2 inch thin slices. Spoon a generous helping of Nutella onto one side of a piece of bread and use a second to make a sandwich. Repeat until all slices of bread are made into sandwiches.

Slice each sandwich each into several small bite-sized pieces. Arrange all the pieces in a greased 13×9 pan (it’s okay if you have to stack one on top of one another as long as the whole bottom of the pan is filled first). Once all the bread is transferred into the pan, take the strawberries and stick them between the bread at random (I made sure some were under pieces of bread, too). Set aside.

In a large bowl, combine eggs, milk, and vanilla and whisk until slightly frothy. Pour into the pan, covering as much of the bread as possible. Gently press down on the top of the bread to ensure that pieces are fully coated. Drizzle a generous amount of honey over the whole thing and bake for 45-55 minutes. If a knife stuck in the center comes out mostly clean at 45, take it out of the oven and let cool for at least 5 minutes before serving.

Photos by Monica Dutia for Cake & Lilies

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3 Comments

  1. My mouth is watering! Wish I had this for breakfast this AM…

    Published 2.15.16
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  2. This sounds too good to be true! YUM YUM YUM! I wish I had some of this in the morning :)

    Published 2.15.16
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