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Berry Overnight Breakfast Casserole – 5 Ingredients

Overnight breakfast casseroles might just be my newest favorite thing –

breakfast casserole


You combine the ingredients in a pan, let it sit overnight, and there’s barely any prep work the next day.

Just put it in the oven and go about your morning!

Overnight breakfast casseroles are also great for feeding a crowd.

Any time I’m expecting company, I’ll make one up the night before guests arrive, which gives me free time to relax in the morning instead of worrying about rising early and tiptoeing around to not make any noise and wake up the guests.

Overnight Breakfast Casserole – Ingredients: 3 cups berries, ½ lb thick bread, 1 tsp vanilla extract, 2/3 cup… Full recipe: @choccoveredkt


Only 5 ingredients are needed for this healthy overnight breakfast casserole.

It is delicious and simple – the best of both worlds!

For the casserole in the photos, I opted for a combination of raspberries, blackberries, and chopped strawberries. You can change it up depending on what berries you have on hand.

If you wish to use frozen berries, make sure the berries are completely thawed and that excess liquid is then drained before beginning, to prevent soggy results.



Berry Overnight Breakfast Casserole

Berry Overnight Breakfast Casserole – 5 Ingredients

Total Time: 1h
Yield: Serves 4-6
Print This Recipe 5/5
Berry Overnight Breakfast Casserole - 5 Ingredients


  • 2 1/2 cups fresh berries
  • 1/2 lb thick bread
  • 2/3 cup applesauce
  • 2/3 cup milk of choice
  • 1/3 cup pure maple syrup (or agave or honey)
  • 1 tsp pure vanilla extract, optional


*It’s best to use thick crusty bread, and let the bread sit out—uncovered—for a day before using. You technically can use sliced sandwich-type bread if you don’t mind a moist and slightly gummy texture. It’s still a good idea to let the bread sit out a day.

Grease an 8-inch pan. (Or double the recipe for a 9×13.) Cut the bread into approximately 1-inch pieces and layer evenly in the pan. Whisk together the applesauce, milk, maple, and vanilla (omit if using vanilla-flavored milk), then pour this mixture evenly over the bread. Spread the berries over the top, then cover and refrigerate overnight. The next morning, all you have to do is preheat the oven to 350 F, put the pan in the center rack, and bake 1 hour or until bread is lightly golden. Let sit 5 minutes before slicing.

View Nutrition Facts


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Published on June 23, 2016

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day!

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  1. Alyvia says

    Hi Katie!! I LOVE this concept. Do you think you could use apples? I’m thinking about maybe using this as a base for an easier apple crisp? Idk! My mind is churning and I’m getting hungry just looking at this!!

  2. Vidya Sury says

    Hiya Katie! I adore your recipes and have tried several…that have become easy favorites at home! For this one, what other fruit may I use? Raspberries and blackberries are not available where I live and strawberries, rare. Can’t wait to try this one!

  3. Anna says

    Hi Katie, I didn’t know breakfast casseroles were a thing, but I’m already a huge fan!! Have you tried it with different types of bread? I’m thinking brioche for a sweeter version but guessing that’s not the healthiest option 😉

  4. ARBM says

    Oh yum! I am having people over for breakfast tomorrow, so I might just put this together tonight and see how it works out in the morning! Thank you!

  5. Marcia says

    I save crusts from my home made gluten free bread and let them air dry. Have you ever tried using gf bread? Hate to waste a bunch of lovely berries if it might turn into glue.

  6. Ashley says

    The recipe says 1/2 lb of bread. Is the object to use just enough bread to line the bottom of the pan? We may all be using different shape pans for this, so I just wanted to know what the goal was (so we can determine the right amount). Thanks.

  7. Erin says

    I made this during my (large vegan) family’s Christmas Vacation, Katie, and it was perfect––it was delicious and didn’t involve hours in the kitchen. Thanks for the recipe!

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