Berry Baked French Toast Casserole
Berry Baked French Toast Casserole
Ingredients
For the French Toast Casserole
- 1 loaf challah or brioche bread, about 1 pound, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted, for greasing
For the Berry Layer
- 3 cups mixed berries, fresh or frozen (do not thaw if frozen)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For Serving
- powdered sugar, as needed, for dusting
- maple syrup, as needed
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish with the melted unsalted butter.
⏱️ 5 min•🌡️ 375
- 2
Arrange the cubed challah or brioche bread evenly in the prepared baking dish.
⏱️ 2 min
- 3
In a large mixing bowl, whisk together the large eggs, whole milk, 1/4 cup granulated sugar, vanilla extract, and ground cinnamon until well combined and smooth.
⏱️ 3 min
- 4
Pour the egg mixture evenly over the bread cubes in the baking dish, ensuring all the bread is moistened. Gently press down on the bread to help it absorb the custard. Let it sit for at least 15 minutes to soak, or cover and refrigerate overnight for best results.
⏱️ 15 min
- 5
While the bread is soaking, in a separate small bowl, gently toss the mixed berries with 2 tablespoons of granulated sugar and lemon juice. If using frozen berries, there's no need to thaw them first.
⏱️ 3 min
- 6
Evenly spoon the berry mixture over the soaked bread in the baking dish.
⏱️ 1 min
- 7
Bake for 35-40 minutes, or until the French toast is golden brown, puffed up, and the center is set. A knife inserted into the center should come out clean.
⏱️ 40 min•🌡️ 375
- 8
Remove from the oven and let cool for a few minutes before serving. Dust generously with powdered sugar and serve with warm maple syrup on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Berry Baked French Toast Casserole
Ingredients
For the French Toast Casserole
- 1 loaf challah or brioche bread, about 1 pound, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted, for greasing
For the Berry Layer
- 3 cups mixed berries, fresh or frozen (do not thaw if frozen)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
For Serving
- powdered sugar, as needed, for dusting
- maple syrup, as needed
Instructions
- 1
Preheat your oven to 375°F. Grease a 9x13 inch baking dish with the melted unsalted butter.
⏱️ 5 min•🌡️ 375 - 2
Arrange the cubed challah or brioche bread evenly in the prepared baking dish.
⏱️ 2 min - 3
In a large mixing bowl, whisk together the large eggs, whole milk, 1/4 cup granulated sugar, vanilla extract, and ground cinnamon until well combined and smooth.
⏱️ 3 min - 4
Pour the egg mixture evenly over the bread cubes in the baking dish, ensuring all the bread is moistened. Gently press down on the bread to help it absorb the custard. Let it sit for at least 15 minutes to soak, or cover and refrigerate overnight for best results.
⏱️ 15 min - 5
While the bread is soaking, in a separate small bowl, gently toss the mixed berries with 2 tablespoons of granulated sugar and lemon juice. If using frozen berries, there's no need to thaw them first.
⏱️ 3 min - 6
Evenly spoon the berry mixture over the soaked bread in the baking dish.
⏱️ 1 min - 7
Bake for 35-40 minutes, or until the French toast is golden brown, puffed up, and the center is set. A knife inserted into the center should come out clean.
⏱️ 40 min•🌡️ 375 - 8
Remove from the oven and let cool for a few minutes before serving. Dust generously with powdered sugar and serve with warm maple syrup on the side.
⏱️ 5 min