Description
This Berry French Toast Casserole is a delightful breakfast or brunch dish featuring a medley of fresh blueberries and strawberries layered with sourdough bread soaked in a rich custard of eggs, milk, and cream. Topped with a cinnamon brown sugar streusel, it bakes into a warm, comforting casserole perfect for feeding a crowd or enjoying as a make-ahead morning treat.
Ingredients
Scale
Casserole:
- 1 lb loaf Sourdough Or French Bread
- 1 ½ cups (195g) blueberries
- 1 lb strawberries, washed, hulled and chopped
- 8 large eggs
- 2 cups (480ml) milk (whole or 2%)
- 1/2 cup (120ml) heavy whipping cream
- 1/2 cup (104g) granulated sugar
- 1/4 cup (36g) packed light brown sugar
- 2 tbsp vanilla extract
- 1 1/2 tsp ground cinnamon
Topping:
- 3/4 cup (98g) all-purpose flour
- 3/4 cup (169g) packed light brown sugar
- 2 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (112g) butter, cut into pieces
Instructions
- Prepare the casserole dish: Grease a 9 x 13 casserole dish thoroughly and set it aside to prevent sticking.
- Assemble bread and fruit: Cut the sourdough or French bread into 1-inch chunks. Combine these bread pieces with the blueberries and the chopped strawberries, then spread this mixture evenly in the bottom of the prepared casserole dish.
- Mix custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, and ground cinnamon until fully combined and smooth.
- Soak the bread: Pour the custard mixture evenly over the bread and fruit, ensuring all the pieces are thoroughly soaked in the liquid. Cover the casserole dish with plastic wrap or foil and refrigerate for several hours or overnight to let the flavors meld and the bread absorb the custard.
- Preheat oven: When ready to bake, preheat your oven to 350°F (175°C).
- Make the streusel topping: In a medium bowl, mix the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces and use a pastry cutter or your fingers to cut the butter into the dry ingredients until the mixture forms coarse crumbs resembling a crumble topping.
- Top the casserole: Sprinkle the streusel crumble evenly over the soaked bread and fruit mixture, spreading it to cover as much surface area as possible.
- Bake the casserole: Place the casserole in the preheated oven and bake for 45 minutes to 1 hour. Bake for less time if you prefer a softer, more moist texture, or longer for a firmer, less moist casserole.
- Serve: Once baked, serve the casserole warm with maple syrup, powdered sugar, or additional fresh fruit as desired.
Notes
- For best flavor, soak the casserole overnight in the refrigerator before baking.
- Sourdough or French bread is preferred for a sturdy texture that soaks up custard well without becoming too mushy.
- You can substitute heavy cream with half-and-half for a lighter option, but it may affect creaminess.
- Feel free to swap or add other berries such as raspberries or blackberries for variety.
- Leftovers keep well refrigerated and can be reheated in the oven or microwave.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of casserole)
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 150mg
