Very Berry French Toast Casserole
A make-ahead brunch casserole of custardy French bread, fresh strawberries and blueberries, and warm cinnamon and nutmeg. Assemble it the night before and bake it the morning of.
Ingredients
- 12 cups Large loaf French bread, about 16 oz, cut into 1-inch cubes
- 8 large eggs
- 2 cups whole milk
- 2 tsp vanilla extract
- ⅔ cup light brown sugar packed
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup strawberries sliced
- ½ cup blueberries
- 1 to 2 tbsp powdered sugar for dusting
- Maple syrup for serving
- Butter or vegetable oil for greasing the dish
Instructions
- Grease a 9x13-inch casserole dish generously with butter or vegetable oil. Cut the French bread into 1-inch cubes and add them to the dish, filling it about three-quarters full.
- In a large bowl, whisk together the eggs, milk, vanilla extract, brown sugar, cinnamon, and nutmeg until fully combined and no streaks of egg remain.
- Pour the custard evenly over the bread, pressing the cubes down gently so every piece is soaked.
- Slice the strawberries and scatter them over the top along with the blueberries.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or up to overnight.
- Preheat the oven to 350°F. Remove the plastic wrap and bake for 35 to 50 minutes, checking at the 35-minute mark. The casserole is done when the center is set and the top is golden.
- Let it rest for 10 minutes, then dust with powdered sugar and serve warm with maple syrup.
Notes
Day-old bread works better than fresh — it absorbs the custard without turning to mush. Frozen berries can be used straight from the freezer without thawing, though they will bleed more color into the custard.
Nutrition per serving (estimated): 306 kcal · 7g fat (3g saturated) · 47g carbohydrates · 2g fiber · 22g sugar · 11g protein · 341mg sodium · 154mg cholesterol. Calculated from the ingredients listed; treat as an estimate.