Description
A make-ahead overnight berry French toast casserole that’s custardy, warm, and perfect for brunch without the chaos of cooking multiple batches.
Ingredients
Custard Base
- 8 large Eggs
- 2 cups Milk ((whole milk makes it richer))
- 1 cup Heavy cream ((or more milk if you need))
- 1/2 cup Sugar ((adjust based on sweetness of berries))
- 1 tablespoon Vanilla extract
- 1 teaspoon Cinnamon
- 1/4 teaspoon Salt
Bread & Berries
- 10-12 cups Cubed bread ((day old is best; options include French bread, challah, brioche, etc.))
- 2-3 cups Mixed berries ((fresh or frozen; adjust based on preference))
- butter Butter ((for greasing the baking dish))
- 1 unit Zest of 1 lemon ((optional for flavor))
Instructions
Preparation
- Butter your baking dish really well, especially the corners.
- Add half the bread cubes, then sprinkle on about half the berries.
- Add the rest of the bread, then the rest of the berries on top.
- In a bowl, whisk eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
- Pour the custard over the bread slowly, making sure to hit all areas.
- Press the bread down gently with a spatula so the top pieces get some custard too.
- Cover and refrigerate overnight, or at least 6 hours if you can.
Baking
- Take the dish out of the fridge while the oven heats.
- Bake at 350°F (175°C). Start it covered with foil for 25 minutes.
- Uncover and bake another 20 to 30 minutes until the top looks golden and the center is set.
- Let it rest for 10 minutes before slicing.
Notes
Best served with warm maple syrup, powdered sugar, or a berry sauce. Store leftovers covered in the fridge for up to 3 days and reheat in the oven or microwave.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Brunch
- Cuisine: American, French