Description
A delicious and easy-to-make Berry French Toast Casserole that combines soft, custardy bread soaked in a sweet vanilla-cinnamon egg mixture layered with mixed berries. Perfect for a make-ahead breakfast or brunch, it’s baked until golden and served with powdered sugar and maple syrup.
Ingredients
Scale
Bread and Berries
- 1 loaf (about 14 oz) French bread, cut into 1-inch cubes
- 1 ½ cups mixed fresh or frozen berries (blueberries, raspberries, sliced strawberries)
Custard Mixture
- 6 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- â…“ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
For Greasing and Serving
- 2 tablespoons butter (for greasing)
- Powdered sugar (for dusting)
- Maple syrup (for serving)
Instructions
- Prepare the baking dish: Grease a 9×13-inch baking dish with butter to prevent sticking and set aside.
- Assemble bread and berries: Spread half of the cubed bread evenly in the prepared dish. Layer with half of the mixed berries, then add the remaining bread cubes on top, followed by the rest of the berries, creating alternating layers.
- Make the custard mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, ground cinnamon, and a pinch of salt until fully combined and smooth.
- Combine custard with bread and berries: Pour the egg mixture evenly over the layered bread and berries. Gently press the bread down with a spatula or your hands to help it absorb the custard liquid thoroughly.
- Refrigerate to soak: Cover the casserole with plastic wrap or foil and refrigerate for at least 2 hours or overnight to allow the bread to soak up the custard deeply for a rich texture.
- Preheat oven and rest casserole: When ready to bake, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit at room temperature for about 20 to 30 minutes before baking to ensure even cooking.
- Bake the casserole: Place the uncovered casserole in the oven and bake for 45–50 minutes, or until the top is golden brown and the center is fully set and no longer jiggly.
- Cool and serve: Allow the casserole to cool slightly before dusting with powdered sugar. Serve warm with maple syrup drizzled on top for a sweet, comforting breakfast.
Notes
- This casserole can be made the night before and baked fresh in the morning for convenience.
- Substitute French bread with brioche or challah for a richer and softer texture.
- If using frozen berries, there is no need to thaw before layering.
