A make-ahead baked French toast casserole layered with tart cherries and a cinnamon-sugar topping.
This casserole is built on the classic American baked French toast, a brunch staple designed to be assembled the night before and popped in the oven the next morning, saving the cook from standing over a griddle while guests wait. Cubed bread soaks overnight in a rich custard of eggs, milk and cinnamon, absorbing the liquid fully so it bakes up soft and custardy inside with a golden, slightly crisp top. Sour cherries, a favorite in Midwestern baking, are folded through the bread before baking, their tartness cutting through the sweetness of the custard and streusel topping so the dish doesn't taste one-note sweet. A simple butter-and-brown-sugar streusel scattered over the top before baking adds crunch and a caramelized edge. This is a hands-off brunch centerpiece: nearly all the work happens the night before, leaving just a bake time in the morning while coffee brews.
Serves 8
Spread cubed bread in a buttered 9x13-inch baking dish. Scatter sour cherries evenly over and between the bread cubes.
Whisk eggs, milk, cream, sugar, vanilla, cinnamon and salt together until smooth.
Pour the custard evenly over the bread, pressing gently so every piece is submerged. Cover and refrigerate at least 4 hours, ideally overnight.
Press the bread down firmly and re-press once more before bed if it's floating back up — fully soaked bread is what gives the casserole its custardy texture.
The next morning, combine flour, brown sugar and cinnamon in a bowl. Cut in cold butter with your fingers until the mixture forms coarse, pea-sized crumbs.
Scatter streusel evenly over the soaked casserole. Bake at 175C (350F) for 45-50 minutes until puffed, golden and set in the center — a knife inserted should come out mostly clean.
Let the casserole rest 10 minutes before slicing. Serve warm with maple syrup or a dusting of powdered sugar.
Use slightly stale, day-old bread — fresh bread turns mushy in the custard instead of holding its structure through baking.
Drain thawed frozen cherries well before adding them; excess liquid makes the custard base watery and extends the bake time.
Tent the casserole loosely with foil if the streusel browns too quickly before the center sets, usually after about 30 minutes.
Swap sour cherries for fresh or frozen blueberries when cherries are out of season.
Add a layer of cream cheese cubes between the bread and cherries for a richer, cheesecake-like version.
Use a mix of half brioche and half cinnamon-raisin bread for extra spice throughout.
Refrigerate leftovers covered up to 4 days. Reheat individual portions in the microwave for 60-90 seconds, or the full dish covered in a 160C (325F) oven for about 20 minutes.
Baked French toast casseroles grew popular in American home entertaining in the late 20th century as an overnight, make-ahead alternative to standing at the stove, and pairing the custard base with tart Midwestern cherries reflects the region's long tradition of baking with sour cherries.
Yes, pit and halve fresh sour cherries and use them exactly as you would the thawed frozen version — no need to precook them.
It likely needs more bake time; ovens vary, so if the center jiggles or looks glossy after the stated time, give it another 5-10 minutes and check again.
You can soak for as little as 1 hour if you're short on time, but the texture will be less custardy throughout compared to a full overnight soak.
Per serving (220g / 7.8 oz) · 8 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
