Fruitcake French Toast Recipe
Prep min.
Let’s be honest—does anyone actually eat fruitcake? There’s even a day dedicated to ditching holiday fruitcakes (National Fruitcake Toss Day on January 3rd). Bread and fruit are two of our favorite things, but we prefer to combine them in a more appealing manner. Let’s all replace one of the worst holiday foods with one of the best: Toss the Fruitcake French Toast. It’s an overnight French toast casserole that you can prep in the evening, then roll out of bed, bake, and indulge. Here’s how:


Serving Size: 1

8 tablespoons butter, melted

1/2 cup brown sugar

1 loaf soft Italian bread

1 cup frozen mixed berries

8 eggs

1 cup milk

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg

powdered sugar and pure maple syrup




    Mix melted butter and brown sugar together and pour into the bottom of an 8x8-inch baking dish. Slice bread into 1-inch slices and arrange in overlapping slices in the dish. Fill gaps between bread slices with frozen fruit.

    Add eggs, milk, vanilla extract, cinnamon, ginger, and nutmeg to your Whiskware Batter Mixer and shake until well combined. Pour mixture over the bread and berries. Wrap in plastic wrap and refrigerate overnight, or for at least 4 hours.

      To cook, preheat oven to 350 degrees. Bake until golden brown, about 35-45 minutes. Serve sprinkled with powdered sugar and maple syrup.


      Want a bready, fruity treat that your family will actually enjoy? Toss the fruitcake and try this tasty French toast.


      The Whiskware™ Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.