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French Toast Casserole with Berries

French Toast Casserole with Berries

A make-ahead breakfast delight that transforms ordinary bread into a golden, custardy masterpiece bursting with vibrant berry flavors. This recipe is incredibly useful for busy mornings, offering a pre-assembled, delightful breakfast that’s ready to bake when you are.
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Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf (1 pound) challah or brioche bread, day-old and cut into 1-inch cubes
  • 6 large eggs
  • 2 cups milk whole milk is recommended for richness
  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 cups mixed berries fresh or frozen, such as blueberries, raspberries, and strawberries
  • 1/2 cup all-purpose flour for the topping
  • 1/4 cup packed brown sugar for the topping
  • 1/4 cup cold unsalted butter, cut into small cubes for the topping
  • 1/2 teaspoon ground cinnamon for the topping

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Medium Bowl
  • Pastry blender
  • Baking Sheet

Method
 

  1. Lightly grease a 9x13 inch baking dish with butter or cooking spray. Place the bread cubes evenly in the prepared dish, ensuring they form a single layer as much as possible. Don't worry if there are a few gaps; they will fill in during baking.
    1 loaf (1 pound) challah or brioche bread, day-old and cut into 1-inch cubes, 1/4 cup cold unsalted butter, cut into small cubes
  2. In a large bowl, whisk together the eggs until well beaten. Add the milk, granulated sugar, cinnamon, nutmeg, vanilla extract, and salt. Whisk all the ingredients together until thoroughly combined and the sugar has dissolved.
    6 large eggs, 2 cups milk, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon vanilla extract, 1/4 teaspoon salt
  3. Pour the custard mixture evenly over the bread cubes in the baking dish. Gently press down on the bread with a spatula or your hands to help it absorb the liquid. Let the mixture sit for at least 15-20 minutes, or ideally, cover and refrigerate overnight. This soaking time is crucial for achieving that perfect custardy texture.
    1 loaf (1 pound) challah or brioche bread, day-old and cut into 1-inch cubes, 6 large eggs, 2 cups milk, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 1 teaspoon ground nutmeg, 1 teaspoon vanilla extract, 1/4 teaspoon salt
  4. If using fresh berries, gently scatter them over the soaked bread cubes. If using frozen berries, you can sprinkle them on top directly. They will thaw and release their juices as the casserole bakes, creating wonderful pockets of fruity goodness.
    2 cups mixed berries
  5. In a medium bowl, combine the flour, brown sugar, and cinnamon for the topping. Add the cold, cubed butter. Use a pastry blender, your fingertips, or two forks to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
    1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup cold unsalted butter, cut into small cubes, 1/2 teaspoon ground cinnamon
  6. Sprinkle the streusel topping evenly over the berries and bread mixture in the baking dish. This adds a delightful crunch and extra layer of flavor.
    1/2 cup all-purpose flour, 1/4 cup packed brown sugar, 1/4 cup cold unsalted butter, cut into small cubes, 1/2 teaspoon ground cinnamon, 2 cups mixed berries
  7. Preheat your oven to 350°F (175°C). Place the baking dish on a baking sheet to catch any potential drips. Bake for 40-50 minutes, or until the casserole is golden brown, puffed up, and a knife inserted into the center comes out clean (or with moist crumbs, but no wet egg). The topping should be lightly browned and crisp.
  8. Let the French Toast Casserole with Berries rest for at least 10 minutes before serving. This allows the custard to set completely. Serve warm.

Notes

The soaking time overnight is crucial for achieving a perfect custardy texture. The topping is optional but highly recommended for added crunch and flavor.