Overnight Raspberry French Toast

My husband and I LOVE warm breakfasts on the weekends. Let’s be honest – most weekdays we’re eating cereal for breakfast – but on the weekends we like to take a little more time! We had our overnight pecan praline french toast a few weeks ago, but I wanted something a little sweeter this week. With a little bit of raspberry and crumble on top, this hit the spot!

Serves: 6

Overnight Raspberry French Toast

This is the perfect breakfast for cold winter mornings, or as breakfast for dinner!

8 hrPrep Time

40 minCook Time

8 hr, 40 Total Time

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  • 12 slices Texas Toast
  • 6-8 large eggs
  • 1/4 cup sugar
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 3 cups milk
  • 2 cups of raspberries (I buy them frozen and then thaw them)
  • 1/4 cup butter, softened
  • 1/2 cup packed brown sugar
  • 1/2 cup flour


  1. Grease a 9x13" baking dish. Arrange the bread in two layers, with six slices of bread on each layer.
  2. In a large bowl, mix together eggs, sugar, vanilla, cinnamon, and milk. Whisk until blended (but not too bubbly).
  3. Pour the mixture over the french toast, making sure to cover them evenly, as well as in between the slices as well.
  4. Cover with foil and refrigerate for 8 hours (or overnight).
  5. When ready to bake, preheat oven to 350 degrees.
  6. Remove from refrigerator and sprinkle with raspberries.
  7. In a small bowl, combine butter, flour, and brown sugar until completely incorporated. Drop in teaspoonfuls over the french toast.
  8. Bake 35-40 minutes, until slightly puffy and golden.

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