Description

This Berry French Toast Casserole is a decadent and delightful brunch dish featuring cubed day-old bread soaked in a cinnamon-vanilla custard, layered with juicy mixed berries, and topped with a buttery cinnamon streusel. Baked to golden perfection, it offers a perfect balance of sweet and tart flavors, finished with a dusting of powdered sugar and a drizzle of maple syrup for an irresistible start to your day.

Ingredients

Scale

For the Casserole:

1 loaf day-old bread (brioche, challah, or French bread), cubed
2 cups mixed berries (blueberries, raspberries, blackberries, or strawberries)
6 large eggs
2 cups milk (whole or 2%)
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

For the Streusel Topping:

1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup unsalted butter, cold and cubed
1/2 teaspoon cinnamon

To Serve:

Powdered sugar, for dusting
Maple syrup, for drizzling

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Instructions

Prepare the Bread and Berries: Cube the day-old bread into bite-sized pieces and set aside. Rinse and gently pat dry the mixed berries so they’re ready to layer into the casserole.
Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and cinnamon until fully combined and smooth.
Assemble the Casserole: In a greased 9×13-inch baking dish, layer half of the cubed bread evenly. Sprinkle half of the mixed berries over the bread. Repeat with the remaining bread and berries, creating two layers.
Pour the Custard: Slowly pour the custard mixture over the layered bread and berries, pressing down gently to ensure the bread soaks up the custard.
Chill to Soak: Cover the dish tightly with plastic wrap and refrigerate for at least 3 hours, or overnight. This soak allows the bread to absorb the custard fully, enhancing flavor and texture.
Prepare the Streusel Topping: Before baking, mix together the granulated sugar, all-purpose flour, and cinnamon in a small bowl. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture is crumbly.
Preheat the Oven: Heat your oven to 350°F (175°C) about 30 minutes before baking.
Add Topping and Bake: Remove the casserole from the refrigerator, sprinkle the streusel evenly over the top, and bake uncovered for 45-55 minutes, or until the custard is set and the topping is golden brown and crisp.
Cool and Serve: Allow the casserole to cool for 10-15 minutes after baking. Dust with powdered sugar and serve warm with a generous drizzle of maple syrup.

Notes

Using day-old bread ensures the casserole doesn’t become too mushy during soaking.
Feel free to customize the berries based on seasonality or preference.
For a dairy-free version, substitute milk and cream with almond or oat milk and use a vegan butter alternative for the streusel.
This casserole can be assembled the night before and baked fresh in the morning.
Leftovers can be refrigerated and reheated in the oven or microwave.