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A slice of Berries and Cream French Toast Bake topped with fresh strawberries, blueberries, a sprig of mint, and a dusting of powdered sugar sits on a white plate.

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Berries and Cream French Toast Bake

Prep: 6 hours 35 minutes
Cook: 50 minutes
Yield: 12 servings
This easy breakfast cassarole is perfect to prep the night beofre!
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Ingredients
 

  • 16 oz brioche loaf
  • 8 oz cream cheese, cut into ½-inch cubes, 16 pieces
  • 1 lb strawberries, diced and divided
  • 4 oz  blueberries
  • 12 eggs
  • 2 cups whole milk
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ½ tsp cinnamon
  • 1 tbsp confectioners sugar, or more to preferred taste

Equipment

Instructions
 

  • Slice bread into 1-inch cubes. You should have approximately 12 cups of bread cubes; however, a little more or less is fine. It is best to let the bread sit uncovered for two hours or overnight.
  • Grease a 9x13 oven-safe dish with nonstick spray. Lay down half of the bread cubes into the prepared pan. Followed by your berries and cream cheese cubes. Then top with the remaining half of the bread cubes.
  • In a large bowl, mix the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until combined. Pour the mixture evenly over your French toast. Cover the pan nicely and tightly with plastic wrap and refrigerate for 4 hours or up to 24 hours.
  • Preheat the oven to 350 degrees F. Remove the plastic wrap from your dish and bake uncovered for 50 minutes. Dust with confectioners' sugar and serve warm with maple syrup. Enjoy!
Author: Kaylen Carrera
Course: Breakfast
Cuisine: American
Serving: 12g, Calories: 371kcal, Carbohydrates: 34g, Protein: 13g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Cholesterol: 252mg, Sodium: 409mg, Potassium: 243mg, Fiber: 1g, Sugar: 14g, Vitamin A: 891IU, Vitamin C: 23mg, Calcium: 137mg, Iron: 1mg
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