Is there anything better than waking up to a hot breakfast?? Our Overnight Breakfast Berry Bake with Caramel Syrup has been favorite in the Bountiful Kitchen for years. You will love the sweet and slightly tart flavor of this overnight breakfast dish made with leftover bread or croissants, eggs, half and half, berries and sugar. The custard like texture in this casserole is out of this world delicious!
I’m a huge fan of overnight savory breakfast casseroles, and paired with our overnight berry bake, it’s the best of both worlds! Such a great way to start out the day whether it is Easter, Mother’s Day or Christmas. I also love this dish on General Conference weekend. All of the work is done the day or night before!
What you need to make Overnight Breakfast Berry Bake with Caramel Syrup
- 4 large croissants torn up or leftover bread such as French bread*
- 6 large eggs
- 2 cups half and half or whole milk
- 1/2 cup sugar
- 1 tablespoon vanilla
- pinch of salt
- 1-2 tablespoons sugar
- 2 cups berries fresh or frozen (an extra cup may be added after baking)
- Syrup:
- 1 cup Karo Syrup light
- 1 cup whipping cream
- 1 cup sugar
- 1 teaspoon vanilla
- pinch of salt
How to make overnight breakfast berry bake:
- Cover greased baking pan with bread.
- Place eggs, half and half, sugar, vanilla and salt in a blender, mix and put over bread in pan.
- Cover and let sit in fridge overnight or at least 6 hours*
- Sprinkle 2 cups of fruit on top of croissants.
- Bake uncovered.
- Make syrup. Place Karo Syrup, cream and sugar into a pan, bring to a boil.
Why I love this recipe
There are few things I love more than breakfast, and a breakfast that is ready to go the night before is high on my list of best breakfast dishes! I’m a fan of recipes that are completely make ahead. All of the prep and clean up done the day before so all that needs to be done in the morning is preheat the oven, bake and serve.
Our Overnight Breakfast Berry Bake is always a crowd favorite because it appeals to all age groups. Babies and great grandparents love this dish. It’s soft and sweet and makes your home smell like a bakery! I also love the ability to use up leftover bread in this recipe. Croissants, leftover French bread, and even store bought rolls work well in this recipe.
I hope you’ll give this recipe a try and let us know in the comments below if you bake this dish up for your family and friends! Happy cooking!
Overnight Breakfast Berry Bake with Caramel Syrup originally posted in 2016, updated with new photos and content 2024.
Overnight Breakfast Berry Bake with Caramel Syrup
Ingredients
- 4 large croissants torn up or leftover bread such as french bread
- 6 large eggs
- 2 cups half and half or whole milk
- 1/2 cup sugar
- 1 tablespoon vanilla
- pinch of salt
- 2 cups berries fresh or frozen
- 1 tablespoon sugar (for topping berries)
syrup:
- 1 cup Karo Syrup light
- 1 cup whipping cream
- 1 cup sugar
- 1 teaspoon vanilla
- pinch of salt
Instructions
-
Grease a 9×13 pan.
-
Tear up croissants or french bread and place in greased pan, close together to cover bottom of pan.
-
Beat eggs, half and half or milk ( I prefer half and half), sugar, vanilla and pinch of salt in a blender until mixed well.
-
Pour the egg mixture over the croissants in pan.
-
Cover and let sit in fridge overnight or at least 6 hours*
-
About an hour before ready to bake, remove pan from fridge. Sprinkle 2 cups of fruit on top of croissants. Sprinkle with 1 tablespoon sugar.
-
Bake uncovered on center rack of oven for about 45 minutes at 350 degrees.
-
Make syrup while breakfast is baking.
For syrup:
-
Place Karo syrup, cream and sugar into a pan. Bring to boil. Continue cooking at a boil for about 5 minutes. Remove from heat and add 1 teaspoon vanilla and pinch of salt.
-
When Overnight Berry Bake is done, remove from oven and drizzle about 1/2 cup of the syrup over the baked dish. Serve with the remaining syrup on the side. Any leftover syrup may be used for pancakes, waffles, etc. Extra berries may also be added on top of the baked dish at this time.
-
Maybe served warm, or at room temperature.
Recipe Notes
- Any mixture of berries works in this recipe. We love raspberries and blueberries for color, but I also love blackberries and strawberries as well. Strawberries usually lose their bright color after baked.
){kind=link}
Hi, I am planning to make this tonight, for tomorrow! So I let it sit at room temp for about an hour? Thanks for clarifying!
Sorry I missed this comment Meg! It’s not necessary, but yes, I usually let it sit on the counter for about an hour before baking.
This recipe is great made GL and dairy free!! I used GF bread, coconut milk and coconut sugar. It was AMAZING!!! I didn’t put it in the fridge either because my fam. was hungry and it turned out perfect! LOVE this recipe and will be repeating it often 😉
I ment to give this 5 stars but for some reason it posted with 4 butnit is a fibe star recipe ????
So you replaced all sugar with coconut sugar and the half and half with coconut milk? Just wanted to confirm as my son is GF/DF. Thanks!!
Thank you! Glad you all loved it!
Hi! I’d like to serve this at an upcoming brunch- looks delicious. However, I have to travel about an hour to get to the brunch (after baking). Would it be good served room temp? Or do you have recommendations for a quick heat-up? Thanks!!
I would cook this most of the way at home, for about 30 minutes, and then pop it into the oven for about 15 minutes at 350 just before serving. Good luck! Let me know how this works for you!
What I can substitute Karo syrup with?
Thanks!
Hi Nellie,
A standard sub for corn syrup is 1 cup of sugar dissolved in 1/4 cup of warm water, stirred well.
Thanks for reading ABK!
Si
Just made this for Easter breakfast and it was a hit!!! So delicious!! Thank you 😃
Kelly,
Thank you for your positive comments! I love a recipe that can be made earlier and just popped into the oven. Easy!
Thank you for reading ABK.
xo,
Si
Can I use frozen fruit, like frozen berry medley to place on top before baking ? I can’t wait to make this at my family reunion next week.
Hi Ana,
I recommend thawing and draining in a colander then placing on a paper towel to drain all of the excess liquid off. Then the frozen berries should be safe to use!
We love this breakfast recipe! I’ve made it twice and both times, everyone loved it! It’s a crowd pleaser- great flavors and texture! The syrup is delicious too!
It’s definitely one of our family favorite recipes too, Mikki! The flavors just go so well together, definitely a crowd pleaser. Thanks for sharing and for reading ABK,
xo
Si
I feel guilty calling this a breakfast dish! It is so good, that it really should be called dessert! I usually make this for a holiday, so I don’t eat it all by myself!
I love this dish!! It is my go-to for almost every evert. I am constantly getting asked for the recipe. We love it! So great for crowds
Hello! Can you substitute maple syrup for the caramel syrup? Will it taste as good?
Hi Jenn, yes you can substitute maple syrup and it will still taste great, I just love the flavor and texture of the caramel syrup with it. Thanks for asking and for reading ABK!
xo
Si
I was not able to get your daughter’s recipe from the link.
This is a delicious brunch style recipe. I love the baked berries and think it would be perfect for a shower or holiday breakfast.
I can’t stop making this! It only takes minutes to throw together and is sooo good. I love breakfast but I make this for dinner all the time.
I make this all the time! It is perfect for a fancy brunch or to start the week with something that can be warmed up for a quick breakfast the next day.
We love this recipe! I have made it for years on the 4th of July to bring to our family breakfast. My kids love the syrup, and we eat the leftover syrup on pancakes. The Berry Bake is easy a delicious treat!
This is heavenly! It’s the best morning breakfast or brunch recipe ever! The syrup is delicious and heats up beautifully if there’s any leftover and when this is baking the smells from the berries makes your mouth water, but like I said in the beginning, eating it is heavenly!
I love this recipe so much! I made.it three times in a month, twice for company! It was a big hit by all who tried it.!! I really love how incredible easy it is and how many it tastes!!
I halfed this as we only have 3 people at home, and it was so good! Loved using the croissants in it. Made it super easy. The syrup was so good and we used the left overs on waffles the next morning.
Family Loved This!! I’ve been responsible for making the conference French Toast for over a decade now. Saw this recipe on insta and decided it looked super similar but much quicker. It did not disappoint. And the syrup was also a fam favorite. Made it exactly like the directions state and it turned out great!
Planning on making this for a yo
I am just wondering if it would hurt to cook this casserole on convection. I am trying to be able to cook more at once for a bigger function.