Baked Cherry French Toast Casserole Recipe

Baked Cherry French Toast Casserole Recipe

How To Make Baked Cherry French Toast Casserole

Breakfast casseroles are delicious! This easy French toast casserole is filled with sweet and juicy cherries, topped with a tasty cinnamon sugar topping!

Preparation: 15 minutes
Cooking: 40 minutes
Rest Time: 20 minutes
Total: 1 hour 15 minutes



For Casserole:

  • butter,for the baking dish
  • 6large eggs
  • cupswhole milk
  • ¼cuphoney
  • 1tbsplemon zest,(1 lemon) grated
  • 1tspcinnamon,ground
  • ½tsppure almond extract,or 1 tsp vanilla extract
  • ¼tspsalt
  • 1lbloaf,cut into ¾-inch cubes, good quality, sturdy bread such as French Pullman, sourdough, or ciabatta
  • 2cupsdark cherries

For Topping:

  • 4tbspbutter,(½ sticks) unsalted, melted
  • 3tbspsugar
  • tspcinnamon
  • cupalmonds,sliced

For Cherry Sauce:

  • 2cupsdark cherries,(8 oz) frozen, pitted, left whole
  • ¼cupsugar
  • cuporange juice
  • 1tbspcornstarch
  • 2tbspwater


  1. Set an oven rack in the middle position. (If making this casserole ahead, wait to heat the oven until you’re ready to bake.)

  2. Preheat the oven to 350 degrees F. Butter a shallow 3-quart baking dish.

  3. In a large bowl, whisk the eggs, milk, honey, lemon zest, cinnamon, almond extract or vanilla, and salt until well combined.

  4. Add the bread cubes and toss to coat them.

  5. Transfer ½ of the cubes to the baking dish. Distribute the halved cherries over the bread.

  6. Top with the remaining bread cubes. Pour the excess egg mixture over the top if there is any.

  7. Gently press the bread down into the egg mixture with the flat of one hand.

  8. Set the casserole aside for about 20 minutes to allow the bread to absorb the egg mixture.

  9. Before baking, gently press the bread into the custard one more time.


  1. In a small bowl, stir together the melted butter, sugar, cinnamon, and almonds for the topping.

  2. Spoon the mixture evenly over the casserole just before baking.

  3. Set the casserole on a rimmed baking sheet and bake for 35 to 40 minutes, or until the eggs are set and the top is golden and crunchy. (Add a few extra minutes if the casserole was refrigerated before baking.)

Cherry Sauce:

  1. While the casserole bakes, in a medium saucepan, stir together the cherries, sugar, and orange juice.

  2. Bring to a boil over medium heat, stirring often.

  3. In a small bowl, stir the cornstarch with the water until smooth.

  4. Add to the cherries and cook, stirring, for 1 minute, or until the sauce thickens.

  5. Serve warm or cold.

  6. To serve, with a large spoon, scoop a serving of the French toast into a shallow bowl.

  7. Surround with the sauce and enjoy.

Recipe Notes

  • Alternatively, the casserole can be covered with plastic wrap and refrigerated overnight. Preheat the oven as directed before baking.


  • Calories: 484.37kcal
  • Fat: 19.14g
  • Saturated Fat: 8.46g
  • Trans Fat: 0.39g
  • Monounsaturated Fat: 6.36g
  • Polyunsaturated Fat: 2.78g
  • Carbohydrates: 66.31g
  • Fiber: 5.04g
  • Sugar: 36.73g
  • Protein: 14.78g
  • Cholesterol: 168.25mg
  • Sodium: 439.29mg
  • Calcium: 196.70mg
  • Potassium: 474.23mg
  • Iron: 3.29mg
  • Vitamin A: 163.31µg
  • Vitamin C: 16.33mg
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