Description
This Berry French Toast Casserole is a delightful breakfast dish that combines soft, fluffy bread with juicy berries and a rich custard. Perfect for holidays, brunches, or family gatherings, this make-ahead recipe will impress everyone at the table!
Ingredients
Units
Scale
For the Casserole:
- 1 loaf of French bread, cut into 1-inch cubes (about 8 cups)
- 1 cup fresh or frozen mixed berries (blueberries, raspberries, strawberries)
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the Topping:
- 1/4 cup cold unsalted butter, cut into small cubes
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/2 tsp ground cinnamon
Optional Garnishes:
- Powdered sugar
- Maple syrup
Instructions
- Prepare the Casserole:
- Grease a 9×13-inch baking dish. Spread the cubed French bread evenly in the dish.
- Sprinkle the mixed berries over the bread cubes.
- Make the Custard:
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt.
- Pour the custard mixture evenly over the bread and berries. Lightly press down to ensure the bread soaks up the custard. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- Prepare the Topping:
- In a medium bowl, combine the butter, brown sugar, granulated sugar, flour, and cinnamon. Use a fork or your fingers to create a crumbly mixture. Cover and refrigerate until ready to use.
- Bake:
- Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature for 15-20 minutes.
- Sprinkle the topping evenly over the casserole.
- Bake for 45-55 minutes, or until the top is golden brown and the custard is set.
- Serve:
- Let the casserole cool for 5-10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup if desired.
Notes
- Feel free to use your favorite berries, or substitute with just one type (e.g., blueberries or strawberries).
- For a dairy-free version, use almond milk or oat milk and replace the heavy cream with coconut cream.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.