Spring mornings with a table full of guests are when make-ahead brunch recipes really shine. I love serving a savory strata alongside a sweet overnight French toast at Easter because they cover every craving—comforting, custardy, and easy to portion for a crowd. Both dishes can be fully assembled the night before, freeing you to enjoy coffee and conversation while the oven does the work.

If you’re planning kid-friendly sides, add a simple fruit-and-cottage-cheese platter for bright texture and protein.

Why you’ll love this brunch plan

These two recipes pair perfectly for holiday mornings. The savory strata is hearty and feeds a crowd; the overnight French toast satisfies anyone with a sweet tooth. Make-ahead assembly means less morning timing stress and more time with family. They’re also forgiving: day-old bread soaks up the custard beautifully, and you can swap proteins, cheeses, or fruit depending on what’s in your fridge. If you’re hosting people with differing diets, one savory and one sweet dish gives convenient variety.

The cooking process explained

Before you dive in, here’s the quick roadmap:

For the strata: brown your meat (or cook veggies), sauté aromatics, layer bread, cheese, meat/veg, and herbs, then pour a milk-and-egg custard over and refrigerate to soak.
For the overnight French toast: whisk the sweet custard, pour it over cubed challah/brioche, press to saturate, refrigerate overnight, then bake until set and golden.
Both bakes finish in a 350°F oven for roughly 35–55 minutes depending on size and filling. Expect a little puffing and a golden top — let them rest before slicing so the custard sets.

What you’ll need

Savory Strata

10–12 cups cubed day-old bread (country loaf or brioche)
8 large eggs
3 cups milk (whole or 2%)
1–1½ cups grated cheese (cheddar, gruyère, or a combo)
1 lb breakfast sausage (or 2 cups sautéed vegetables — spinach + mushrooms — for a vegetarian option)
1 small onion, diced
1 tsp salt
½ tsp black pepper
Pinch of nutmeg (optional)
2 tbsp chopped fresh herbs (parsley, chives)
Butter for the baking dish

Overnight French Toast (Sweet)

1 loaf challah or brioche, cubed (about 10 cups)
2½ cups milk or half-and-half
¾ cup sugar (or ⅓ cup maple syrup + ⅓ cup sugar)
2 tsp cinnamon
1 tsp vanilla extract
Butter for the baking dish
Optional: streusel topping or chopped pecans, fresh fruit and maple syrup for serving

Notes: You can mix and match breads (brioche gives more richness). If you prefer dairy-free, use a full-fat plant milk and a binder like a little extra egg or a commercial egg replacer for structure.

Directions to follow

Savory Strata

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
In a skillet, cook the sausage over medium-high heat until browned; drain excess fat. If using vegetables, sauté the diced onion until translucent, then add mushrooms and spinach and cook until soft.
Layer half the cubed bread in the prepared dish. Sprinkle half the grated cheese over the bread. Distribute half the cooked sausage (or vegetables) and half the chopped herbs. Repeat the layers with the remaining bread, cheese, meat/veg, and herbs.
In a large bowl, whisk together 8 eggs, 3 cups milk, 1 tsp salt, ½ tsp pepper, and a pinch of nutmeg (if using). Pour the egg mixture evenly over the layered bread, pressing lightly so the bread soaks up the custard.
Cover the dish and refrigerate overnight or for at least 4 hours to allow full absorption.
When ready to bake, remove the cover and bake uncovered for 45–55 minutes, until the strata is puffed and golden and a knife inserted in the center comes out clean.
Let rest 10 minutes before slicing and serving.

Overnight French Toast

Butter a 9×13-inch baking dish. Add the cubed challah or brioche in an even layer.
In a bowl, whisk together 2½ cups milk or half-and-half, ¾ cup sugar (or the maple syrup/sugar combo), 2 tsp cinnamon, and 1 tsp vanilla. Pour the mixture evenly over the bread, pressing gently so the cubes absorb the custard.
Cover and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°F (175°C) when ready to bake. If desired, sprinkle streusel or chopped pecans across the top for crunch.
Bake 35–45 minutes until the custard is set and the top is golden brown. Serve warm with maple syrup and fresh fruit.

Best ways to enjoy it

Serve the savory strata alongside a platter of sliced seasonal fruit, a bright green salad, or roasted asparagus. The overnight French toast pairs beautifully with warm maple syrup, berries, and a dollop of whipped cream or yogurt. For a kid-friendly spread, include simple sides — cheese cubes, soft-boiled eggs, or a fruit-cottage-cheese plate inspired by these cottage cheese breakfast recipes for kids — they make it easy for little eaters to graze.

Storage and reheating tips

Refrigerate leftovers in an airtight container for up to 3–4 days. Store strata and French toast separately if you want to reheat different portions.
To reheat: bake at 350°F (175°C) for 10–15 minutes covered with foil, or microwave single servings for 60–90 seconds until warm.
Freezing: Cool completely, then wrap portions tightly in foil and place in a freezer bag. Freeze up to 2–3 months. Thaw overnight in the fridge and reheat in the oven.
Food safety: Because these are egg-based custards, keep them refrigerated until just before baking and don’t leave them at room temperature for more than 2 hours.

Pro chef tips

Use day-old or slightly stale bread — it absorbs custard without turning mushy.
Don’t skimp on fat: whole milk, half-and-half, or a little cream give better texture and flavor.
Press gently after pouring the custard so the liquid reaches the center of cubes.
If you want a crispier top, remove the foil for the last 10–15 minutes of baking.
For even baking, distribute mix-ins (meat, veg, cheese) across layers rather than piling in one spot.

Creative twists

Make the strata vegetarian by swapping sausage for caramelized onions, roasted peppers, or a spinach–mushroom mix.
Add cooked, crumbled bacon and chives to the strata for a smoky punch.
Stir orange zest and chopped strawberries into the overnight French toast custard for a bright spring version.
Swap streusel for sliced almonds or pecans for crunch. For a gluten-free option, use certified GF bread.
For a boozy brunch adult twist, stir 1–2 tablespoons of rum or Grand Marnier into the French toast custard.

Helpful answers (FAQ)

Q: Can I assemble both dishes the morning of the event?
A: Yes. If you’re pressed for time, assemble the night before for best results, but both can be put together a few hours before baking. Allow at least 4 hours for proper soaking.

Q: How long can I keep an assembled, unbaked strata or French toast in the fridge?
A: Up to 24 hours is safe and convenient; overnight is ideal. Because they contain raw eggs and dairy, keep them refrigerated and bake within 24 hours.

Q: Can I use fresh bread instead of day-old?
A: You can, but reduce the soaking time slightly and keep an eye on texture. Day-old bread or slightly stale slices absorb and hold custard better.

Q: Is it safe to freeze before baking?
A: Yes — you can assemble and freeze (well wrapped) for up to 2 months. Thaw in the fridge overnight before baking, add a few extra minutes to baking time if still cool in the center.

Q: Any good swaps for dairy or eggs?
A: For dairy-free, use full-fat plant milk (coconut or oat) and consider adding an extra egg or a vegan egg replacer for structure. Note that texture will differ from the classic custard.

Conclusion

For a stress-free Easter morning, these make-ahead options let you be present with guests instead of tied to the stove. If you want more ideas to round out your brunch menu, check this Allrecipes make-ahead Easter brunch roundup for additional recipes and inspiration.

Savory Strata and Overnight French Toast

Author: amir_hassan
Total Time: 110 minutes
Yield: 8 servings
Diet: Vegetarian (when using veggies in strata)

Print Recipe

Description

A perfect make-ahead brunch duo featuring a hearty Savory Strata and a sweet Overnight French Toast, ideal for feeding a crowd on special occasions.

Ingredients

10–12 cups cubed day-old bread (country loaf or brioche)
8 large eggs
3 cups milk (whole or 2%)
1–1½ cups grated cheese (cheddar, gruyère, or a combo)
1 lb breakfast sausage or 2 cups sautéed vegetables (spinach and mushrooms)
1 small onion, diced
1 tsp salt
½ tsp black pepper
Pinch of nutmeg (optional)
2 tbsp chopped fresh herbs (parsley, chives)
Butter for greasing the baking dish
1 loaf challah or brioche, cubed (about 10 cups)
2½ cups milk or half-and-half
¾ cup sugar (or ⅓ cup maple syrup + ⅓ cup sugar)
2 tsp cinnamon
1 tsp vanilla extract
Optional: streusel topping or chopped pecans, fresh fruit and maple syrup for serving

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter.
For the strata, cook the sausage over medium-high heat until browned; drain excess fat. If using vegetables, sauté the diced onion until translucent, then add mushrooms and spinach, cooking until soft.
Layer half the cubed bread in the prepared dish, followed by half the grated cheese, then half of the cooked sausage (or vegetables) and half of the chopped herbs. Repeat the layers.
In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Pour the egg mixture evenly over the layered bread, pressing lightly to soak.
Cover and refrigerate overnight or at least 4 hours.
When ready to bake, uncover and bake for 45–55 minutes, until puffed and golden. Let rest for 10 minutes before slicing.
For the Overnight French Toast, butter another 9×13-inch baking dish and add the cubed challah in an even layer.
In a bowl, whisk together the milk, sugar (or maple syrup/sugar mix), cinnamon, and vanilla. Pour the mixture over the bread, pressing gently to absorb the custard.
Cover and refrigerate for at least 4 hours or overnight.
Preheat the oven to 350°F (175°C). If desired, sprinkle streusel or chopped pecans on top.
Bake for 35–45 minutes until set and golden. Serve warm with maple syrup and fresh fruit.

Notes

You can mix and match breads for varieties. For dairy-free, use full-fat plant milk and an egg replacer for structure.

Prep Time: 60 minutes
Cook Time: 50 minutes
Category: Brunch
Method: Baking
Cuisine: American