Caramel Marshmallow Baked French Toast with Overnight Prep
This make-ahead breakfast casserole transforms crusty bread into a decadent morning treat with layers of gooey marshmallows and rich caramel sauce. The overnight refrigeration allows the custard base to fully penetrate the bread, creating a pudding-like texture beneath a golden, crumbly brown sugar topping. Perfect for holiday mornings, special brunches, or when feeding a crowd, this dish delivers all the comfort of traditional French toast with minimal morning effort. The International Delight creamer adds extra caramel flavor while keeping the custard light, and the streusel topping provides a delightful textural contrast to the soft, custardy interior.
Ingredients
- 2 cups mini marshmallows
- 1 ½ cups International Delight Caramel Marshmallow fat free & sugar free creamer
- ¾ french loaf or other crusty bread
- 3 large eggs
- 2 cups caramel plus more for topping
- 1 ½ tsp vanilla extract
- ¼ cup all purpose flour
- ¼ cup packed brown sugar
- ¼ cup cold butter, cubed
- confectioners sugar, for dusting(optional)
Instructions
- 1
Coat 9x13 glass baking dish with cooking spray
- 2
Cut bread into bite sized pieces and place in pan covering the bottom
- 3
Layer in about 1 cup of the marshmallows and 1 cup of the caramel portioning out evenly across the top of the bread
- 4
Add another layer of bread followed by the remaining marshmallows and caramel
- 5
In a small bowl whisk together creamer, eggs and vanilla extract
- 6
Pour evenly over your layers
- 7
Cover and refrigerate at least 2 hours but as long as overnight
- 8
When ready preheat oven to 350 degrees
- 9
In a small bowl combine flour, brown sugar and butter cubes
- 10
Work together with your fingers or a pastry cutter until you reach a coarse crumbs consistency
- 11
Sprinkle evenly over the top of the prepared dish and bake for 35-45 minutes or until golden brown
- 12
Serve immediately preferably with a little homemade caramel drizzle on top
Tips
Make sure to use day-old or slightly stale bread as it absorbs the custard mixture better without becoming too soggy.
Cut the cold butter into small cubes before mixing with flour and brown sugar to achieve the best crumbly topping texture.
Test doneness by inserting a knife in the center - it should come out mostly clean with just a few moist crumbs.
Good to Know
Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in microwave or warm in 300F oven.
Can be assembled completely up to overnight before baking. Add streusel topping just before baking for best texture.
Best served warm immediately after baking. Drizzle with additional caramel sauce and dust with powdered sugar if desired.
Common Mistakes
Use day-old bread to avoid soggy texture from fresh bread absorbing too much liquid.
Don't skip the refrigeration time as it allows proper custard absorption.
Cut butter into small pieces to ensure even crumbly topping distribution.
Substitutions
Use regular dairy if preferred
Different flavor profile but similar sweetness
FAQ
Can I make this dairy-free?
Yes, substitute the creamer with coconut milk or other plant milk, use vegan butter, and ensure your caramel sauce is dairy-free.
What if I don't have mini marshmallows?
Cut regular marshmallows into smaller pieces with kitchen shears. The smaller size distributes better throughout the layers.
How long will leftovers keep?
Covered leftovers stay fresh in the refrigerator for up to 3 days. Reheat portions in microwave or low oven until warmed through.