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–+ servings

Berries & Cream French Toast Casserole

A delightful baked casserole combining layers of bread, fresh berries, and a creamy custard, perfect for brunch or a special breakfast.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 8 slices bread preferably brioche or challah
  • 2 cups mixed berries such as strawberries, blueberries, and raspberries
  • 4 large eggs
  • 2 cups milk whole or 2%
  • 1 cup heavy cream
  • 1 cup sugar divided
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon optional
Topping
  • 1 cup powdered sugar for dusting
  • 1 cup whipped cream for serving

Method
 

Prepare the Casserole
  1. Preheat the oven to 350°F (175°C). Grease the baking dish with butter or cooking spray.
  2. Cut the bread into cubes and place half of the cubes in the bottom of the greased baking dish.
  3. Sprinkle half of the mixed berries over the bread cubes.
  4. In a mixing bowl, whisk together the eggs, milk, heavy cream, 1/2 cup of sugar, vanilla extract, and cinnamon until well combined.
  5. Pour the egg mixture evenly over the bread and berries in the baking dish. Top with the remaining bread cubes and berries.
  6. Sprinkle the remaining 1/2 cup of sugar on top.
  7. Cover with foil and let it sit for 15 minutes to soak up the liquid.
Bake the Casserole
  1. Bake in the preheated oven for 30 minutes covered with foil.
  2. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the custard is set.
  3. Let it cool for a few minutes before serving.
  4. Dust with powdered sugar and serve with whipped cream.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 10gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 200mgSodium: 300mgPotassium: 250mgFiber: 2gSugar: 25gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

This casserole can be prepared the night before and stored in the refrigerator. Just add an extra 10-15 minutes to the baking time if baking from cold.

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