Description

A comforting and effortless overnight French toast bake studded with fresh or frozen berries, perfect for a cozy breakfast or brunch.

Ingredients

Scale

8 cups cubed day-old bread (about 10 ounces / 280 grams), brioche or challah recommended
6 large eggs, room temperature
2 cups (480 ml) whole milk (can substitute almond or oat milk for dairy-free)
1 cup (240 ml) heavy cream (can substitute coconut cream for dairy-free)
1/3 cup (65 grams) granulated sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups (300 grams) mixed berries (blueberries, raspberries, blackberries), fresh or frozen
2 tablespoons butter, melted (for greasing the baking dish)
Powdered sugar (optional, for dusting before serving)

Instructions

Cube about 8 cups (10 ounces / 280 grams) of day-old bread into roughly 1-inch pieces.
In a large bowl, whisk together 6 large eggs, 2 cups whole milk, 1 cup heavy cream, 1/3 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, and 1/4 teaspoon salt until smooth.
Place the bread cubes into the custard mixture, gently pressing down to help soak. Let sit for about 5 minutes, then fold gently to coat all the bread evenly.
Carefully fold in 2 cups mixed berries, being gentle to avoid crushing them.
Brush 2 tablespoons melted butter evenly inside a 9×13-inch baking dish.
Spoon the soaked bread and berry mixture into the buttered dish, spreading evenly and pressing down lightly.
Cover tightly with aluminum foil or plastic wrap and refrigerate overnight or for at least 8 hours.
Preheat oven to 350°F (175°C). Remove cover and bake uncovered for 45-50 minutes, until the top is golden brown and custard is set.
Let the bake rest for 10 minutes before serving.
Dust with powdered sugar if desired and serve with maple syrup or whipped cream.

Notes

Use day-old bread to prevent sogginess. Let the bread soak overnight for best flavor and texture. Be gentle when folding in berries to keep them intact. Tent with foil if edges brown too quickly. Slice after cooling slightly to keep bake intact. Can substitute dairy and eggs for vegan adaptations.

Prep Time: 15 minutes
Cook Time: 45-50 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: About 1/8th of the d
Calories: 320
Fat: 12
Carbohydrates: 38
Protein: 10

Keywords: overnight French toast bake, berry French toast, easy breakfast, brunch recipe, make-ahead breakfast, custard soaked bread, berry breakfast bake