Baked Berry French Toast Casserole
User Reviews
5
Baked Berry French Toast Casserole
Description
This casserole uses dry French bread or challah cut into cubes and layered with a mixture of fresh blueberries, raspberries, and quartered strawberries. A custard made from whole eggs, additional egg whites, pure maple syrup, non-dairy milk, and vanilla extract is whisked together and poured over the bread and berries. The bread is pressed down to absorb the liquid, then chilled for at least two hours or overnight for maximum soaking.
Baking at 350°F for about 45-50 minutes (part uncovered, part covered) produces a casserole with a soft, custardy center and a gentle crust on top. The berries remain juicy and provide bursts of fruit flavor throughout. Adding cubes of cream cheese before refrigeration gives the casserole creamy pockets when baked.
This dish serves well warm for brunch or breakfast and can be topped with powdered sugar or whipped cream for extra sweetness. The recipe notes that leftovers keep refrigerated for 1-2 days and can be reheated in short microwave intervals without drying out.
Ingredients
- 14-16 ounces French bread or challah or similar loaf, day-old
- 6 ounces blueberries about 1 cup
- 6 ounces raspberry about 1 cup
- 3/4 cup strawberry quartered
- 6 egg large
- 1 cup egg equal to 5 large egg whites, white, liquid form
- 1/3 cup pure maple syrup
- 1 1/2 cups non-dairy milk or milk of choice
- 1 tsp vanilla extract
Optional Additions
- cream cheese baked into French toast (see notes)
- confectioners sugar topping
- Whipped Cream topping
Instructions
- Slice bread: Slice day-old, dry bread into 1" cubes. Place bread in the bottom of a greased 9x13 inch casserole dish. Add just about all of the berries, leaving a few out to top with (or simply add more to top).
- Make custard: In a large bowl, whisk together eggs, egg whites, maple syrup, milk and vanilla extract until combined. Pour the egg mixture over top of the bread in the casserole dish, making sure to press the bread down so that all of the pieces have been soaked. Add more berries to the top, filling in any holes you see.
- Soak: Cover and refrigerate the casserole dish for at least 2 hours. If you've dried out your bread, up to 8 hours (overnight).
- Bake: Set casserole out 30 minutes before baking; set oven to 350ºF. Bake for 30 minutes, uncovered, and another 15-20 minutes covered with foil to keep top from browning too much. Allow casserole to rest for about 15 minutes before serving. Once the casserole is ready, sprinkle with powdered sugar if you'd like. Serve warm with maple syrup and/or whipped cream.
Notes
- If possible, dry out the bread a day ahead or toast slices briefly for better custard absorption.
- Adding chopped cream cheese cubes before baking gives a richer texture and flavor.
- Leftovers keep refrigerated for 1-2 days and reheat well in the microwave in short intervals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 1/12th | |
| Calories | 189kcal | 9% |
| Carbohydrates | 31g | 10% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 93mg | 31% |
| Sodium | 288mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
