Berry French Toast Bake (Print Version)
# Ingredients:
→ Casserole Base
01 -
Dry French bread, cubed (approximately to fill 3/4 of a 9x13 inch casserole dish)
02 -
8 large eggs
03 -
2 cups 2% milk (or almond milk/oat milk for dairy-free option)
04 -
2 teaspoons vanilla extract
05 -
2 teaspoons cinnamon powder
06 -
1/3 cup brown sugar
→ Topping
07 -
1 cup fresh or frozen strawberries, sliced
08 -
1 cup fresh or frozen blueberries
09 -
Powdered sugar for dusting (optional)
10 -
Maple syrup for serving (optional)
# Instructions:
01 -
Grease a 9x13 inch casserole dish with butter or oil. Place cubed dry French bread into the dish, filling about 3/4 of its capacity.
02 -
In a large mixing bowl, whisk together eggs, milk, vanilla extract, cinnamon powder, and brown sugar until well combined.
03 -
Pour the egg mixture evenly over the bread cubes, ensuring all pieces are well coated. Add sliced strawberries and blueberries on top.
04 -
Cover the casserole dish with plastic wrap and refrigerate for at least 4 hours or preferably overnight to allow the bread to soak.
05 -
Preheat oven to 350°F (175°C). Bake the casserole uncovered for 35-50 minutes, checking for doneness at the 35-minute mark. Bake longer if necessary.
06 -
Sprinkle powdered sugar over the casserole if desired, drizzle with maple syrup, and serve warm. Pair with bacon slices for a hearty brunch.
# Notes:
01 -
Use slightly stale or dry bread for the best consistency, as it absorbs the egg mixture more effectively.
02 -
Cooking times may vary depending on bread dryness and oven performance. Start checking at 35 minutes and extend as needed.
03 -
This casserole is ideal for holidays or feeding a large group. Preparing it the night before makes for a stress-free breakfast.