Prepare this decadent, fruit-heavy French toast bake the night before for an easy, stress-free Mother’s Day brunch solution.
Author:sarahmiller
Prep Time:20 min
Cook Time:50 min
Total Time:70 min
Yield:8 servings 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 loaf (13 ounces) thick-cut brioche or challah bread, cut into 1-inch cubes
4 cups mixed berries (fresh or frozen)
6 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
2 tablespoons butter, melted (for topping)
Powdered sugar, for dusting
Instructions
Lightly grease a 9×13 inch baking dish.
Arrange half of the bread cubes evenly in the prepared dish. Scatter 2 cups of the mixed berries over the bread layer. Top with the remaining bread cubes and the remaining 2 cups of berries.
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
Slowly pour the egg mixture evenly over the bread and berries in the baking dish, pressing down gently to submerge the bread.
Cover the dish tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight.
When ready to bake, preheat your oven to 375 degrees Fahrenheit. Remove the plastic wrap. Brush the melted butter over the top of the casserole.
Bake for 45 to 55 minutes, or until the casserole is puffed, golden brown, and the center is set. If the top browns too quickly, loosely cover it with foil for the last 10 minutes.
Let the casserole rest for 10 minutes before slicing. Dust generously with powdered sugar before serving.
Notes
For a richer flavor, use a combination of fresh and frozen berries. If using frozen, do not thaw them first.
This recipe works well as part of a brunch grazing board setup.
You can substitute half the milk with half-and-half for a creamier texture.