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Delicious Overnight Biscoff French Toast Casserole topped with chocolate and caramel

Overnight Biscoff French Toast Casserole

A cozy and sweet baked French toast casserole flavored with Biscoff, allowing you to prepare ahead and bake later while enjoying your coffee.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the soaking liquid
  • 4 large eggs
  • 2 cups milk (dairy or non-dairy) Oat milk is recommended for a gentle sweetness.
  • 1/2 cup brown sugar or maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 pinch salt
  • 1/2 cup Biscoff cookie butter
For the casserole
  • 1 loaf thick bread (brioche or challah recommended) Slightly stale bread works best.
  • optional Biscoff cookies, crushed For topping.

Method
 

Prepare the soaking liquid
  1. Warm the Biscoff cookie butter slightly to soften it.
  2. In a bowl, whisk together the softened cookie butter, milk, eggs, brown sugar or maple syrup, vanilla, cinnamon, and salt until smooth.
Assemble the casserole
  1. Cut the bread into bite-sized chunks.
  2. Grease a baking dish and layer half the bread chunks in the bottom.
  3. Dollop spoonfuls of cookie butter over the bread.
  4. Add the remaining bread and pour the soaking liquid over the top.
  5. Gently press the bread down to help it absorb the liquid.
  6. If using, sprinkle crushed Biscoff cookies on top.
Refrigerate and bake
  1. Cover the casserole and refrigerate for at least 6 hours or overnight.
  2. Preheat the oven and let the casserole sit at room temperature for a few minutes before baking.
  3. Bake until the center is set and the top is golden, covering with foil if it browns too quickly.
  4. Let it rest for a few minutes before slicing and serving.

Notes

Store leftovers in the fridge for a few days and reheat in the oven or air fryer for best texture. Can be frozen for up to two months.