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a slice of overnight strawberry french toast on an ivory plate topped with whipped cream, basil and strawberries with a coffee mug on the side

Overnight Strawberry French Toast Bake

This refined sugar free Overnight Strawberry French Toast Bake is the perfect brunch for two! A decadent spring breakfast that serves two generous portions of strawberry studded French toast.

Category Breakfast
Cuisine American
Keyword baked strawberry french toast, French toast bake, french toast bake for two, french toast casserole, overnight french toast, overnight strawberry french toast bake, strawberry french toast, sugar free french toast
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Serves 2 people
Author Amanda | Naturally Sweet Kitchen


French Toast

  • 150 g crusty sourdough bread slightly stale
  • 100 g fresh strawberries quartered
  • 3 large eggs
  • 3 tbsp pure maple syrup
  • 2 tsp pure vanilla paste
  • 100 ml milk
  • ½ tbsp raw cane sugar optional

Basil Whipped Cream

  • 150 ml double cream
  • 2 ½ tbsp fresh basil thinly sliced
  • 1 tbsp agave nectar


French Toast

  1. Cut the bread into 2 ½ cm (1 inch) chunks and layer them with the strawberries in a greased 20 x 10 cm (8 x 4 inch) loaf tin. Set aside.
  2. In a measuring cup or small bowl, whisk together the eggs, maple syrup, and vanilla paste until well combined. Pour in the milk and whisk it into the egg mixture.
  3. Pour the custard evenly over and around the bread. Gently press the bread into the custard, making sure to drench the top crusts.
  4. Cover the tin tightly with foil and refrigerate overnight.
  5. The following morning, preheat the oven to 190°C (375ºF) and remove the tin from the fridge.
  6. Sprinkle the optional raw sugar evenly over the bread.
  7. Once the oven has heated, remove the aluminum foil and bake the French toast for 23-25 minutes. Remove the bake from the oven and place on a wire rack to cool for 10 minutes before serving with the basil whipped cream and pure maple syrup.

Basil Whipped Cream

  1. Pour the cream into a small saucepan and heat it over a medium-low heat to scalding point.
  2. Remove the cream from the heat and stir in the basil and agave nectar. Let cool to room temperature and then seal in an airtight jar and refrigerate overnight.
  3. The following morning, while the French toast is baking, strain the cream into a bowl. Be sure to press the herbs firmly against the strainer to release all of the oils.

  4. Whip the cream to soft peaks and enjoy on the toast.

Recipe Video


Leftovers can be kept sealed in portioned packets of aluminum foil in the fridge for up to 3 days. To reheat, simply toss the packet into a preheated oven for 10-15 minutes.