Triple Berry French Toast Casserole
Oven baked Triple Berry French Toast Casserole bursting with berries and perfect for an easy brunch or holiday breakfast.
Ingredients
Ingredients
- 16 oz French bread cut into 1 inch cubes
- 4 large eggs
- 1 cup unsweetened almondmilk or whole milk
- 1 tsp vanilla bean paste
- 1 tbsp granulated sugar
- 3/4 tsp ground cinnamon
- 5 cups frozen mixed berries raspberry, blackberry, blueberry blend
- 1/2 cup granulated sugar
- 1/2 tsp ground cinnamon
- 1 tbsp cornstarch
- 1 tbsp granulated sugar for topping
- Nonstick cooking spray for pan
- Powdered sugar for dusting (optional)
- Fresh berries whipped cream, or maple syrup, for serving (optional)
Instructions
- Preheat the oven to 350°F.
- Lightly coat a 9 by 13 inch baking dish with nonstick cooking spray and set aside.
- Place the cubed French bread in a large mixing bowl.
- In a medium bowl, whisk together the eggs, almondmilk, vanilla bean paste, 1 tablespoon granulated sugar, and 3/4 teaspoon ground cinnamon until smooth.
- Pour the egg mixture over the bread cubes and gently stir to coat all of the bread. Let the mixture sit for 5 to 10 minutes, stirring once or twice, until the bread has absorbed much of the custard.
- In another medium bowl, combine the frozen berries, 1/2 cup granulated sugar, 1/2 teaspoon ground cinnamon, and cornstarch. Stir until the berries are evenly coated.
- Pour the berry mixture into the prepared baking dish and spread it into an even layer.
- Spoon the soaked bread mixture over the berries and gently spread into an even layer without pressing down firmly.
- Sprinkle the top evenly with the remaining 1 tablespoon granulated sugar.
- Bake for 35 to 45 minutes, until the casserole is puffed, the top is golden brown, and the berries are bubbling around the edges.
- Remove from the oven and let rest for 5 to 10 minutes.
- Dust with powdered sugar and top with fresh berries, whipped cream, or a drizzle of maple syrup if desired, then serve warm.
Notes
- Use day old French bread for the best texture so the custard soaks in without getting soggy.
- You can assemble the casserole, cover, and refrigerate for several hours, then bake straight from the fridge, adding a few extra minutes to the bake time.
- You can assemble the casserole, cover, and refrigerate for several hours, then bake straight from the fridge, adding a few extra minutes to the bake time.