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Berry French Toast Casserole

Berry French toast casserole with golden custard-soaked bread studded with bright mixed berries—baked until set, then finished with a light powdered sugar dusting. This make-ahead breakfast centerpiece comes together in a 9x13 dish for an easy, slice-and-serve morning.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

bread
  • 10 cup cubed bread
berries
  • 1.5 cup mixed fresh berries
eggs
  • 8 large eggs
dairy
  • 2 cup whole milk
sweeteners
  • 0.33 cup granulated sugar
  • 2 tbsp powdered sugar
flavorings
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon
  • 0.125 tsp salt pinch
fat
  • 2 tbsp butter, melted

Equipment

  • 1 sheet pan

Method
 

Assemble the casserole
  1. Grease a 9x13 baking dish. Layer half the bread cubes in the dish and scatter half the mixed fresh berries over them.
  2. Add the remaining bread cubes and top with the remaining mixed fresh berries. Spread the berries so they are visible throughout the casserole.
Make and add the custard
  1. Whisk together the large eggs, whole milk, granulated sugar, vanilla extract, cinnamon, and salt until well combined. Make sure the sugar and spices are fully dissolved.
  2. Pour the custard evenly over the bread, pressing gently so the bread absorbs the mixture. Leave the casserole level so it bakes evenly.
  3. Drizzle melted butter over the top. Aim for an even coating so the casserole turns golden as it bakes.
Bake and finish
  1. Bake at 350°F for 35 minutes until golden and set. You should be able to gently jiggle the dish and see the center hold its shape.
  2. Dust with powdered sugar and serve warm. Pair with maple syrup or whipped cream to taste.

Notes

Pro tip: Cube the bread and let it sit out briefly so it absorbs the custard without getting gummy. Refrigerate leftovers in an airtight container for up to 3 days; reheat individual portions in the microwave until warm. Freezing is not recommended because the bread and berries can soften after thawing. For a lighter option, use low-fat milk or an unsweetened vanilla almond milk substitute while keeping the bake time the same.