Description
This Berries & Cream Stuffed French Toast Casserole is a delightful breakfast treat that’s perfect for gatherings or a cozy weekend brunch. Layers of soft bread are filled with a luscious cream cheese mixture and mixed berries, then soaked in a cinnamon-vanilla custard before baking to golden perfection. Topped with powdered sugar, this casserole combines creamy, fruity, and warmly spiced flavors with a tender, custardy texture.
Ingredients
Scale
Bread and Base
- 1 (16-ounce) loaf of bread, sliced into 16 slices
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 1/2 tablespoons pure vanilla extract
- 1 large egg
- 1/4 cup granulated sugar
Berries
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 tablespoon granulated sugar
Custard
- 7 large eggs
- 1 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup half and half
Finishing
- Powdered sugar (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease a 13×9 inch rectangular baking pan to prevent sticking during baking.
- Prepare the base layer: Arrange 8 slices of the bread in a single layer evenly at the bottom of the prepared baking pan, setting the foundation for the casserole.
- Make the cream cheese filling: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until light and fluffy, approximately 3 minutes. Add 1/4 cup granulated sugar, 1 large egg, and 1 1/2 tablespoons vanilla extract and mix until smooth. Pour this mixture over the bread layer and spread it evenly with a spatula.
- Add the berries: In a medium bowl, gently toss blackberries, blueberries, and raspberries with the remaining 1/2 tablespoon of sugar to lightly sweeten and macerate them. Distribute the berries evenly over the cream cheese filling layer.
- Top with the remaining bread: Arrange the remaining 8 slices of bread on top of the berry and cream cheese layer, gently pressing down to compact the layers slightly.
- Make the custard: In a large bowl, whisk together 7 large eggs, 1 teaspoon ground cinnamon, 2 teaspoons vanilla extract, and 1/4 teaspoon salt. Gradually whisk in 1 cup milk and 1 cup half and half until fully combined to create a smooth custard mixture.
- Soak the casserole: Slowly pour the custard mixture over the bread layers, ensuring it covers all slices evenly. Press the bread down gently with the back of a spoon to help absorb the custard thoroughly.
- Bake the casserole: Place the baking pan in the preheated oven and bake for 50-60 minutes or until the casserole is fully cooked through and the top turns golden brown. Remove from oven and allow the casserole to rest for 10-20 minutes before serving to set.
- Serve: Dust the top with powdered sugar and serve the casserole warm for the best flavor and texture experience.
Notes
- Using a sturdy loaf like brioche or challah will give the best texture and richness.
- Letting the casserole sit after baking helps it set and makes slicing easier.
- Fresh or frozen berries can be used; just thaw and drain frozen berries before using.
- This recipe can be prepared the night before by assembling and refrigerating, then baking in the morning (add extra baking time if baking from cold).
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
