Breakfast casseroles are a lifesaver for busy families, and this sourdough baked French toast is both nourishing and kid-friendly. With just a handful of real food ingredients, you can prep everything the night before and simply bake it in the morning while you and the kids get ready for the day. Even better, since all that’s needed is to turn on the oven and slide in the casserole dish, one of the older kids can easily handle it—perfect if your children already take turns making breakfast.

casserole dish with sourdough baked french toast with apples and blackberries and two bowls with some baked French toast

Why Sourdough for French Toast?

You might be wondering if sourdough really makes good French toast. The answer is a big yes! Its hearty texture—especially with whole wheat sourdough—makes this baked French toast casserole extra satisfying and perfect for keeping your family full all morning. The gentle tang of sourdough also pairs so well with the sweetness of brown sugar and fresh fruit. And since whole wheat sourdough is more nutrient-dense than white bread, this easy breakfast casserole is not only delicious but also a healthier way to start the day.

What Bread for French Toast?

I have used my whole wheat sourdough sandwich bread in this recipe because this is the type of sourdough we eat most of (so I always have some odds and ends to use up), but you could use any type of sourdough you have on hand – leftover boule, rolls, or buns. If you prefer to serve this casserole as an old-fashioned dessert instead of for breakfast, sourdough brioche or challah are especially good to use because of their softer texture.

On a frugal note, this recipe is a great way to use up old bread. If the bread you plan to use has gotten quite dry, I would recommend preparing this casserole the night before so the bread can soften in the custard sauce before it is placed in the oven.

Ingredients You’ll Need

a bowl of cubed sourdough bread a bowl with eggs a jar with raw milk a bowl with chopped apples a bowl of frozen blackberries a measuring cup with heavy cream a measuring cup with brown sugar a cube of butter a spoon with cinnamon and a teaspoon with a pinch of salt

Step-by-Step: How to Make Sourdough Baked French Toast Casserole

cubed sourdough bread blackberries and apples in a casserole dish

Go ahead and turn your oven on to 180°C (350°F). While it heats up, grease your baking dish with a nice spoonful of butter — this keeps everything from sticking and adds extra flavor. Place the cubed bread, apples, and blackberries in the dish and toss them together.

cubed sourdough bread chopped apples and blackberries in a casserole dish with cinnamon salt and brown sugar sprinkled on top

Sprinkle the sugar, cinnamon, and a pinch of salt right over the top. Now grab a wooden spoon and mix it all together so every piece of bread and fruit gets a little coating of the cinnamon and sugar. Spread everything out into a nice even layer.

whisked eggs cream and milk in a mixing bowl

In a mixing bowl, crack in your eggs and pour in the cream and milk. Whisk until the mixture looks smooth and creamy, like in the photo above.

sourdough baked French toast casserole in a dish ready to go into the oven

Slowly pour your custard mixture all over the bread and fruit in the baking dish. The liquid should just come up to cover most of the bread — if some pieces poke out, push them gently in with your spoon. If it looks a little dry, splash in just a bit more milk.

freshly baked sourdough baked French toast casserole with apples and blackberries

Slide the dish into your preheated oven and bake for about 25 minutes. You’ll know it’s ready when the custard in the middle is set (give it a gentle nudge with a spoon to check) and the top is golden brown.

some sourdough baked French toast in a bowl drizzled with cream and sprinkled with blackberries

Serve your baked French toast while it’s still warm. Add a drizzle of raw cream and a few extra blackberries on top if you’d like to make it extra special. Then dig in and enjoy!

Variations & Tips

I made this French toast healthier by adding only enough sugar to make it mildly sweet. The apples and blackberries also add some sweetness to the dish and reduce the need for added sugar. If you want to make this casserole into a dessert option, I recommend increasing the sugar to 1/2 cup or a little more.
To make this casserole even quicker to prep, save up any odds and ends of leftover sourdough by cutting them into cubes and keeping them in a zip-top bag in the freezer. Once you’ve collected enough, you’ll have bread ready to go for an easy baked French toast casserole anytime.
You can prepare everything in the casserole dish up to 24 hours ahead of time and keep it in the refrigerator until ready to bake.
Frozen berries work well in this recipe.
If you don’t have fresh blackberries, you could use homemade blackberry jam instead (about 1/3 – 1/2 cup) and skip the sugar.
Instead of the brown sugar, you could use honey, maple syrup, or rapadura to sweeten this dish.

Serving Suggestions

This casserole is delicious all on its own, served warm in a bowl. But if you’d like to make it extra special, drizzle a little cream or maple syrup over the top and scatter on a few fresh blackberries for a pop of color. You could also add a spoonful of yogurt, a dollop of whipped cream, or even a sprinkle of toasted nuts for a bit of crunch.

Storing & Reheating

Once baked, this French toast casserole can be stored in the refrigerator for up to 5 days.
To reheat leftovers, place the casserole in a preheated oven for about 15 minutes. Drizzle a little raw milk or cream over the top before covering the dish with foil—this keeps it moist and prevents it from drying out.
This casserole also freezes beautifully, whether baked or unbaked. Just make sure to use a freezer-safe dish and wrap it well to prevent freezer burn. My favorite method is to freeze it unbaked right in an ovenproof dish. Then, when you’re ready, let it thaw completely in the fridge before baking as usual. For the best flavor and texture, try to use it within 2–3 months.

Conclusion

I hope you and your family love this easy, hearty, and nourishing breakfast casserole! It’s the perfect cozy dish for chilly fall and winter mornings, when everyone wants something warm and wholesome to start the day.

If you give this recipe a try, I’d love to hear how it turned out for you—leave a comment below and share your favorite twist or topping! Don’t forget to join my newsletter, where you’ll not only get my newest real food recipes and homestead tips delivered straight to your inbox, but also special resources and goodies I share only with subscribers. And if you’re on Pinterest, be sure to save this recipe so you can find it again on busy mornings.

More Sourdough Breakfast Ideas for You to Try

Polish Apple Pancakes

Sourdough Oatmeal Muffins

Sourdough Breakfast Casserole With Chicken and Hash Browns

Apple Cinnamon French Toast

Sourdough Baked French Toast with Apples and Blackberries

An easy sourdough baked French toast casserole with apples and blackberries—perfect for family breakfasts, with overnight and freezer-friendly options.

Serving Size 5

Equipment

9×14 inch rectangular casserole dish, or similar

Ingredients

1 tbsp butter to grease the baking dish
4 packed cups cubed sourdough whole wheat bread no need to remove crusts
2 cups peeled chopped apples
1 cup blackberried fresh or frozen
1/3 cup brown sugar or rapadura
scant 1 tablespoon cinnamon
large pinch of salt
6 eggs
½ cup heavy cream
2 ½ cup raw milk

To serve (optional)

½ cup raw cream
½ cup blackberries

Instructions

Preheat the oven to 180C/350F and grease your baking dish with the spoon of butter.
Place the cubed bread, apples, and blackberries in the dish and toss them together.
Sprinkle the sugar, cinnamon and salt on top of the bread and fruit and then mix in well with a wooden spoon. Spread everything into an even layer in the dish.
In a mixing bowl, whisk the eggs, cream and milk until smooth.
Pour over the bread and fruit in the baking dish. The milk and egg mixture should just barely cover the ingredients. If necessary add a little more milk here and there.
Transfer the baking dish to the oven and bake for about 25 minutes until the custard is set (check the middle with a spoon to make sure) and the top is golden brown.
Serve hot or warm with a drizzle of raw cream and some blackberries sprinkled on top if you like.

Notes

I used my whole wheat sourdough sandwich bread in this recipe. However, feel free to use whatever type of bread you prefer. Cubed rolls, buns, challah, or brioche would also work. This recipe is a great way to use up old bread as well.

Easy Sourdough French Toast Bake With Apples and Blackberries