Berry French Toast Casserole

Taste of Cofrancesco
Jul 8
2 min read

Prep Time 20 mins	Bake Time: 45 mins
Total Time: 1 hr 40 mins	Serves: 8

A French toast casserole is one of the easiest ways to serve a crowd without standing over the stove flipping slices of bread all morning. This version layers cubes of bread with fresh blueberries, raspberries, and strawberries before everything is soaked in a rich vanilla custard made with eggs, milk, and cream. Letting the casserole rest before baking gives the bread plenty of time to absorb the custard, resulting in a soft, creamy center and a beautifully golden top.

Once baked, a generous dusting of powdered sugar and an extra handful of fresh berries make this breakfast casserole feel especially elegant. Serve it warm with maple syrup for a brunch centerpiece that's equally at home on a holiday table or a leisurely weekend morning.

The Best Bread for French Toast Casserole

Day-old brioche, challah, or French bread all work beautifully in this recipe. Slightly stale bread is ideal because it absorbs the custard without becoming mushy, giving the finished casserole a tender interior with lightly crisp edges.

Let the Bread Soak

Allowing the casserole to rest for at least 30 minutes before baking is an important step. During this time, the bread absorbs the custard evenly, creating a rich, creamy texture throughout. If you're planning ahead, you can assemble the casserole the night before, cover it, and refrigerate it overnight. Simply let it stand at room temperature for about 20 to 30 minutes before baking.

Make It Ahead

This casserole is an excellent make-ahead breakfast for holidays, family gatherings, and weekend brunches. Assemble it the night before, refrigerate, and bake the next morning for a warm, effortless breakfast that tastes freshly made.

Ingredients

• 1 loaf brioche or challah bread, cut into 1-inch cubes, about 1 pound

• 1 cup blueberries

• 1 cup raspberries

• 1 cup sliced strawberries

• 8 large eggs

• 2 cups whole milk

• 1 cup heavy cream

• 1/2 cup granulated sugar

• 2 teaspoons pure vanilla extract

• 1/4 teaspoon kosher salt

For Serving:

• powdered sugar

• maple syrup

Instructions

Assemble the Casserole:

Butter a 9 x 13-inch baking dish. Arrange half of the bread cubes in the dish. Scatter half of the blueberries, raspberries, and strawberries over the bread. Add the remaining bread cubes. Top with the remaining berries.

Prepare the Custard:

In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt until smooth. Pour the custard evenly over the bread. Gently press the bread down into the custard so it can absorb the liquid.

Let the casserole stand for 30 minutes. Press the bread down once or twice during that time to help it absorb the custard evenly.

Bake:

Preheat the oven to 350°F (175°C). Bake for 45–50 minutes, or until the top is golden brown and the center is set. Allow the casserole to rest for 10 minutes before serving.