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French Toast Casserole with blueberries, strawberries, and syrup on a white plate
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French Toast Casserole

Author Culinary.net

Ingredients

  • Softened butter
  • 1 loaf French bread about 1½ pounds, cut into 1-inch cubes
  • 5 large eggs
  • 1½ cups milk
  • 2 tablespoons brown sugar
  • 2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • Powdered sugar for serving

TOPPING:

  • 2 tablespoons unsalted butter or coconut oil melted
  • 2 tablespoons brown sugar
  • ½ cup chopped pecans
  • 1 cup frozen strawberries thawed and drained
  • 1 cup frozen blueberries thawed and drained

Instructions

  • Butter the bottom and sides of a 9- × 13-inch baking dish. Place bread cubes in baking dish.
  • In a large bowl use a whisk to combine eggs, milk, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour mixture evenly over bread cubes.
  • If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.
  • Preheat oven to 350°F.

To make topping:

  • Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
  • Cover and bake 35 minutes, then uncover and bake 10 to 20 minutes or until topping is browned and egg mixture has mostly set.
  • Remove from oven, cover loosely with foil, and let stand 10 minutes. Dust with powdered sugar. Serve with maple syrup. Makes 8 servings.