Berry French Toast Casserole with Cinnamon-Sugar Top

Berry French Toast Casserole

This make-ahead casserole has distinct cubes of custardy challah or brioche, berries baked throughout, and a golden cinnamon-sugar top. The bread and custard soak overnight, so the next morning’s work is limited to adding the topping and baking.

Drying the bread before assembly helps it hold its shape. During baking, check the center as well as the top: the bread can brown before the egg custard has set.

Ingredients for Berry French Toast Casserole

• 12 ounces challah or brioche, cut into roughly 1-inch cubes (340g)
• 3 tablespoons unsalted butter, divided (about 45g)
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 6 tablespoons granulated sugar, divided: 1/4 cup for the custard and 2 tablespoons for the topping (75g total)
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine salt
• 2 cups firm fresh mixed berries, such as blueberries and raspberries (about 280g)
• 1 teaspoon ground cinnamon

Extra fresh berries and maple syrup are optional for serving. If using strawberries in the casserole, cut large ones into small pieces and pat them dry.

How to Make Berry French Toast Casserole

1. Dry the bread: Preheat the oven to 300°F (150°C). Spread the bread cubes on a rimmed baking sheet and bake for 12–15 minutes, tossing once. They should feel dry on the surface but not deeply toasted. Let cool briefly.
2. Make the custard: Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter. Whisk the eggs, milk, cream, 1/4 cup sugar, vanilla, and salt in a large bowl until no obvious streaks of egg white remain.
3. Assemble: Spread the bread in the dish and tuck about 1 1/2 cups berries between the cubes, distributing them across the dish. Pour the custard evenly over the bread. Gently press exposed cubes into the liquid without mashing them, then scatter the remaining 1/2 cup berries on top.
4. Refrigerate: Cover tightly and refrigerate for 8–12 hours. Most of the visible custard should be absorbed before baking.
5. Add the topping: Preheat the oven to 350°F (175°C) while the casserole remains refrigerated. Uncover it and drizzle with the remaining 2 tablespoons butter, melted. Mix the remaining 2 tablespoons sugar with the cinnamon and sprinkle evenly over the top.
6. Bake: Bake uncovered for about 45–55 minutes. Check the top at 35 minutes; if it is browning too quickly, tent loosely with foil. Start checking the center at 45 minutes and bake longer if needed. The bread edges should be golden, and no liquid custard should slosh when the dish is gently nudged.
7. Rest and serve: Let the casserole rest for 15 minutes, then scoop or cut into 8 portions. Offer extra berries and maple syrup separately, if desired.

Why Dry the Bread First?

Surface-dried challah or brioche absorbs custard while keeping recognizable bread cubes. Aim for roughly even pieces that feel dry, not crisp or deeply toasted. Very soft bread is more likely to turn mushy during the overnight soak.

How to Tell When the Center Is Done

A browned top alone does not mean the custard is cooked. A knife inserted near the middle should come out without runny custard, although berry juice may stain it. For an additional check, the center should reach 160°F (70°C).

Juicy berries, a deeper dish, or oven differences can extend the bake. If the top darkens before the center sets, leave the loose foil tent in place and continue baking.

Berry Choices and Make-Ahead Timing

Use firm fresh berries and spread them throughout the dish rather than concentrating them in one area, which can leave wet pockets. Frozen berries are not a direct substitute: they can release more liquid and change the baking time.

If an overnight soak is not possible, refrigerate the assembled casserole for at least 2 hours. The bread may absorb the custard less evenly than it does after 8–12 hours. Choose a baking dish suitable for the transition from refrigeration to a preheated oven, and avoid abrupt temperature changes with cold glass.

For an individual French toast option, try these strawberry cream cheese French toast roll-ups. For a savory dish alongside the casserole, try this hash brown breakfast casserole.

Storing and Reheating Leftovers

Refrigerate leftovers in a covered container within 2 hours of baking and use within 3–4 days. Reheat individual portions in the microwave or covered in a 325°F (165°C) oven until hot throughout; timing depends on portion size.

Freezing is not recommended for this version because thawed berries and custardy bread may become wetter.

Nutrition

Approximate nutrition per serving, based on 8 servings and excluding optional toppings: 380 calories, 12g protein, 19g fat, and 39g carbohydrates. Per 100g of finished casserole: approximately 190 calories, 6g protein, 9g fat, and 20g carbohydrates. Values vary with the bread, berries, and moisture lost during baking.