Description
This Triple Berry French Toast Bake is a luscious and comforting breakfast casserole that combines the creamy richness of brioche bread soaked in a vanilla-cinnamon egg custard with the fresh burst of strawberries, blueberries, and raspberries. Topped with crunchy granola and a dusting of powdered sugar, it’s perfect for a family brunch or special occasion morning treat.
Ingredients
Scale
Bread
- 1 loaf brioche or challah, cut into 1-inch cubes
Egg Mixture
- 6 large eggs
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
Berries
- 1 cup strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup raspberries
Topping
- 1/2 cup granola
- 1/4 cup powdered sugar (for dusting)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the French toast casserole evenly.
- Make Egg Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and cinnamon until the mixture is smooth and well combined, which will create a rich and flavorful custard.
- Layer Bread: Grease a 9×13 inch baking dish and evenly layer half of the cubed brioche or challah across the bottom of the dish to form the first bread base layer.
- Add Berries: Sprinkle half of the mixed berries (strawberries, blueberries, and raspberries) evenly over the bread layer, adding fresh fruity bursts throughout the bake.
- Pour Custard: Pour half of the egg mixture over the bread and berries, ensuring even coverage so the bread soaks up the custard evenly.
- Repeat Layers: Repeat the layering process by adding the remaining bread cubes, berries, and pouring the rest of the egg mixture over the top to fully saturate all layers.
- Soak: Cover the baking dish with aluminum foil and let it sit at room temperature for 30 minutes, allowing the bread to absorb the custard mixture thoroughly, which results in a creamy texture when baked.
- Bake Covered: Place the covered dish in the preheated oven and bake for 30 minutes to start cooking the custard and set the bake.
- Bake Uncovered: Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the custard is fully set, ensuring the bake is cooked through and has a delightful crust.
- Cool and Serve: Allow the baked French toast to cool for 10 minutes, then dust with powdered sugar and sprinkle with granola to add sweetness and crunch before serving.
Notes
- You can substitute the berries with any seasonal fruits like blackberries or cherries.
- For a dairy-free version, use almond or oat milk and coconut cream instead of whole milk and heavy cream.
- Prepare the casserole the night before and refrigerate after soaking for easy morning baking.
- Use day-old brioche or challah for better texture, as it soaks up the custard without becoming mushy.
- Adjust sugar quantity based on your preferred sweetness level and the sweetness of your berries.
