This Berry French Toast Casserole is bursting with three kinds of berries, maple syrup and egg-soaked French bread for one delicious breakfast. Make it in advance (overnight directions included!) to serve a crowd for weekend brunch, Easter and so much more!
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This post was originally published in 2019. Updated notes with more information, same delicious recipe!
Why You’ll Love This Recipe
- Gives stale bread a serious, berry-filled makeover!
- A crowd-pleasing, show-stopping brunch masterpiece.
- Super convenient make ahead recipe that benefits from a soak in the fridge.
Looking for more baked French toast recipes? Be sure to make Cinnamon French Toast Casserole and Pumpkin French Toast Casserole!
French Toast Casserole Ingredients
Brunch is without a doubt my favorite meal. Basically because you get the best of both worlds: savory and sweet. This baked berry French toast delivers heavily on the sweet. We will need:
- French bread – or challah or sourdough are also recommended. Ideally, you want the bread to be about a day old. You can also cut the bread into slices and let sit out overnight, or toast the bread in the oven to speed up the drying process.
- fresh berries – I used a triple berry mix of blueberries, raspberries and strawberries for extra berry goodness.
- whole eggs – you can’t really do french toast without eggs!
- egg whites – using egg whites lightens this recipe up a bit.
- maple syrup – provides some sweetness to the casserole without adding refined sugar.
- non-dairy milk – I used oat milk here, making this recipe dairy free and nut free. But feel free to use your favorite (dairy or not). Adding in some canned coconut milk or half and half will provide a richer texture as well.
- vanilla extract – an exquisite flavor boost – make sure not to skip it!
- toppings – French toast wouldn’t be complete without warm maple syrup and whipped cream. If you want to get really indulgent, turn it into a French toast casserole with cream cheese (directions in recipe card below)!
Berry Tip: If you’re looking for just two berries to use in this french toast bake, my recommendation would be to go with blueberries and raspberries . The combination of those two berry flavors together is really delicious! Plus, less prep (no slicing necessary) and the blueberries especially hold up well when baking.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
California Giant Berries
I’m not sure what I would do if I couldn’t get berries all. the. time. Thankfully, California Giant Berry Farms is able to produce and supply us with high-quality berries year round.
If you see California Giant berries in store, be sure to pick some up! They’re on their way to becoming TRUE Zero Waste certified while focusing on sustainability through their products, community and the planet.
Read more about their sustainability efforts here.
How to Make
Making this baked berry French toast casserole is pretty simple. The main part of making this recipe is preparing the bread, and also deciding which route you want to go – making sure to plan enough time to allow the bread to dry out OR toasting the bread just slightly to dry it out. Here’s how to do it:
Prep Bread
Slice day-old, dry bread into 1″ cubes. Place bread in the bottom of a greased 9×13 inch casserole dish.
Add the berries, leaving a few to the side to top with at the end (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.
Combine Casserole
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.
Cover and Refrigerate
Cover and refrigerate for at least 2 hours. If you’ve dried out your bread, you can soak the bread for up to 8 hours (overnight).
Bake
Set the casserole out on the kitchen counter for 30 minutes before baking. Preheat oven to 350ºF.
Bake uncovered for 30 minutes, then cover with foil and bake an additional 15-20 minutes (the foil keeps the top from browning too much).
Allow the French toast bake to rest for 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.
Serving Suggestions
Nothing says celebratory meal more than a baked French toast with berries. I love to serve this as:
- Weekend Brunch: Serve a crowd of family and friends with this scrumptious fruit French toast casserole. Whether you are hosting your own brunch, or going to a friend’s house, this one is sure to please.
- Breakfast: Prep and bake it over the weekend, then cut into small squares and enjoy as an indulgent breakfast for the next few days.
- Holidays: Serve this beauty on Easter, Mother’s Day, Memorial Day Weekend, or Father’s Day, or any time the occasion calls for it!
How to Store & Reheat
Berry baked French toast is best enjoyed the day it is made, but leftovers can be stored, tightly covered with plastic wrap, in the fridge for 1-2 days.
Reheating Instructions: Pop a square in the microwave, in 30-second increments to prevent scorching, until warmed through.
Overnight Berry French Toast Casserole
If you’re looking to make prepare this french toast casserole overnight, I’ve got you covered.
All prep remains the same, simply cover tightly with plastic wrap and leave in the fridge overnight. When you wake up in the morning, remove from the fridge at least 30 minutes prior to baking.
TIP: The overnight soak is best for bread that is stale and at least one day old, or has been dried out in the oven. Dry bread allows the casserole to hold it’s structure, without becoming too soggy.
Recipe FAQs
Can I use frozen berries?
Yes! Substitute an equal amount of frozen berries when fresh fruit is not in season.
Why is my French toast casserole soggy?
The bread was not dry enough or there was too much egg mixture. Cover with foil and bake an additional 5-10 minutes to evaporate some of the moisture.
How do I reheat leftovers?
Leftover berry French toast bake can be reheated in 30-second increments in the microwave.
Can I use gluten-free bread?
I haven’t tested this with gluten-free bread but I imagine if you can find a similar loaf style to French bread that is gluten-free, then the recipe would work.
Is this recipe dairy-free?
Yes! I used oat milk in this recipe but you can use soy, cashew, almond or coconut (or a blend). You can also use traditional cow’s milk.
Can I choose just one berry variety for this recipe?
If you’d prefer to stick with one berry, I’d say go with blueberries. You may only need about 2 cups total.
More Brunch Recipes You’ll Love:
If you make this Berry French Toast Casserole recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Baked Berry French Toast Casserole
Ingredients
- 14-16 ounces day-old french bread, or challah or similar loaf*
- 6 ounces blueberries, about 1 cup
- 6 ounces raspberries, about 1 cup
- 3/4 cup quartered strawberries
- 6 large eggs
- 1 cup liquid egg whites, equal to 5 large egg whites
- 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 9×13 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.
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