Mother’s Day breakfast is always such a special opportunity to shower your mom with love and attention (or to let your own kids shower you with said love and attention!). This Raspberry Macadamia Nut Overnight French Toast Casserole for Mother’s Day needs to be on your menu!
…BUT, if you’re like me and do a majority of the cooking in your home (or let’s be real, ALL of the cooking), expecting a gourmet breakfast in bed on Mother’s Day might be a little unrealistic.
The best thing about overnight casseroles is they’re usually pretty easy to prep… just mixing some ingredients and a little assembly and in the fridge it goes on the night before. And then you just have to pop it in the oven in the morning.
So your family can make it for you, or you can make it for yourself, and all it needs is a quick run in the oven on Mother’s Day!
What’s so special about this Raspberry Macadamia Nut Overnight French Toast Casserole for Mother’s Day?
All the flavors in this casserole (raspberries, white chocolate, macadamia nut, vanilla, almond, cinnamon, maple… yes, there’s a lot!) combine together into the most decadent tasting sweet breakfast you’ve ever had! AND it’s lower in sugar than most recipes like this. With just a small amount of maple syrup and the natural sweetness of frozen raspberries this is one Mother’s Day breakfast that won’t leave you with a sugar crash afterwards. In fact, frozen raspberries are a great way to add some natural sweetness to your breakfast any time of year… they’re always in season in your freezer! Read more about that here.
So, what are you waiting for? Grab your bread, eggs, milk, frozen raspberries, and all the other goods, and get to prepping!
Raspberry Macadamia Nut Overnight French Toast Casserole
Ingredients
- 12 slices whole grain sandwich bread
- 8 eggs
- 1 14 oz. can coconut cream
- 1/4 cup whole milk can sub non-dairy milk if needed
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tsp almond extract
- 2 tsp cinnamon
- 1/4 cup white chocolate chips
- 1/2 cup macadamia nuts chopped
- 1 cup frozen raspberries
- Additional white chocolate chips and macadamia nuts for topping
Instructions
- Grease a 9×13 casserole dish. Set aside. Slice each piece of sandwich bread into quarters. Arrange the bread chunks in a single layer on the bottom of the greased casserole dish. Arrange any extra pieces on top of the bottom layer. Set aside.
- In a large mixing bowl, combine the eggs, coconut cream, whole milk, maple syrup, extracts, and cinnamon. Whisk until smooth. Set aside.
- Sprinkle the white chocolate chips and macadamia nuts over the bread in the casseorle dish, spreading them out evenly. Then add the frozen raspberries to the egg/milk mixture and stir to break apart any chunks. Pour the liquid mixture into the casserole dish, over the bread chunks. Adjust the bread chunks so they are mostly covered and no dry portions of bread are sticking out. Cover the casserole dish completely and place in the refrigerator overnight.
- In the morning, bake the Raspberry Macadamia Nut Overnight French Toast Casserole uncovered for 45 minutes at 350 degrees. You can sprinkle extra white chocolate chips and macadamia nuts over the casserole just before baking if desired. If any of the bread pieces start to brown too much while baking, cover with foil and return the casserole to the oven until the middle of the dish is set and the top has started to brown. Enjoy!
