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French toast casserole with mixed berries

French Toast Casserole with Mixed Berries

A decadent and easy-to-make French toast casserole, perfect for brunch. It combines soft, custardy bread with a bright mix of mixed berries, baked to golden perfection.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Brunch
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Casserole Base
  • 1 loaf (about 1 pound) Challah or Brioche bread Cut into 1-inch cubes
  • 6 Large eggs
  • 2 cups Whole milk
  • 1 cup Heavy cream
  • 1/2 cup Granulated sugar
  • 1 tablespoon Vanilla extract
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground nutmeg
  • 1/4 teaspoon Salt
Berry Topping
  • 1 1/2 cups Mixed berries (fresh or frozen) Blueberries, raspberries, strawberries
  • 2 tablespoons Brown sugar
  • 1 tablespoon Cornstarch
Optional Glaze
  • 1 cup Powdered sugar
  • 3 tablespoons Milk or cream

Method
 

Instructions
  1. Grease a 9x13 inch baking dish. Arrange the cubed bread evenly in the prepared dish.
  2. In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and slightly frothy.
  3. Slowly pour the custard mixture evenly over the bread cubes, ensuring all pieces are moistened. Gently press down on the bread to help it absorb the liquid. Cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the bread to soak completely.
  4. Preheat your oven to 375°F (190°C). In a separate small bowl, gently toss the mixed berries with the brown sugar and cornstarch. Scatter the berry mixture evenly over the top of the soaked bread casserole.
  5. Bake uncovered for 40 to 45 minutes, or until the casserole is puffed, golden brown on top, and the center is set (no longer liquidy when gently shaken).
  6. While the casserole cools slightly, prepare the glaze (if using): Whisk the powdered sugar and 3 tablespoons of milk until smooth. Drizzle over the warm or room temperature casserole before serving.

Notes

For the best texture, use slightly stale bread (1-2 days old). If using frozen berries, do not thaw them before scattering over the casserole.