Description
Berry French Toast Casserole is a delightful breakfast bake perfect for weekend mornings or brunch gatherings. This dish features cubed day-old bread soaked in a rich custard mixture, layered with fresh mixed berries, and topped with a buttery cinnamon streusel. Baked until golden and served with a dusting of powdered sugar and a drizzle of maple syrup, it balances sweet, fruity, and comforting flavors in every bite.
Ingredients
Scale
Main Ingredients
- 1 loaf day-old bread (brioche, challah, or French bread), cubed
- 2 cups mixed berries (blueberries, raspberries, blackberries, or strawberries)
- 6 large eggs
- 2 cups milk (whole or 2%)
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
Streusel Topping
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, cold and cubed
- 1/2 teaspoon cinnamon
For Serving
- Powdered sugar
- Maple syrup
Instructions
- Prepare the bread and berries: Cube the day-old bread into bite-sized pieces and spread them evenly in a greased casserole dish. Scatter the mixed berries over the bread to distribute the fruit throughout the casserole.
- Make the custard mixture: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and cinnamon until well combined and smooth.
- Soak the bread: Pour the custard mixture evenly over the bread and berries, pressing down gently with a spatula to ensure the bread absorbs the liquid. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the custard to soak thoroughly into the bread.
- Prepare the streusel topping: In a small bowl, combine the sugar, flour, and cinnamon. Add the cold, cubed butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
- Assemble and bake: Before baking, sprinkle the streusel topping evenly over the soaked bread mixture. Preheat the oven to 350°F (175°C) and bake the casserole for 45 to 55 minutes, or until the custard is set and the top is golden brown and slightly crisp.
- Cool and serve: Let the casserole cool for about 10 minutes. Dust with powdered sugar and serve warm with maple syrup on the side for drizzling.
Notes
- Using day-old bread helps the casserole hold its shape and absorb the custard without becoming too mushy.
- If fresh berries are not available, frozen berries can be used, but thaw and drain them first to avoid excess moisture.
- The casserole can be prepared the night before and baked fresh in the morning for a convenient make-ahead breakfast.
- For a dairy-free version, substitute milk and heavy cream with plant-based alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
