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Baked Berry French Toast Casserole

plate of berry french toast casserole

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5 from 6 reviews

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!

Ingredients

Units Scale
  • 1416 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)
  • Powdered Sugar, topping
  • Whipped Cream, topping

Instructions

  1. 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).
  2. 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.
  3. Soak: Cover and refrigerate the casserole dish for at least 2 hours. If you’ve dried out your bread, up to 8 hours (overnight).
  4. 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 time allows, leave the bread out one day in advance to dry out the bread. You can also slice the bread, preheat oven to 275ºF and toast bread slices for about 3-4 minutes before cutting into 1″ cubes.

Prep time is a minimum of 2 hours. If your bread is extra dry or you’ve toasted it, about 6-8 hours of resting in the fridge overnight will work.

CREAM CHEESE – If you’re feeling a little indulgent, try adding 8 ounces chopped cream cheese (about 1″ cubes) into the casserole before you cover and refrigerate. Bake as directed.

STORAGE & REHEATING – French toast casserole is best enjoyed the day of, but leftovers will keep, covered, in the refrigerator 1-2 days. Reheat in 30-second intervals in the microwave.

Nutrition