Description
This Berries & Cream Stuffed French Toast Casserole is a delightful breakfast or brunch dish featuring layers of soft bread filled with creamy vanilla-spiked cream cheese and fresh mixed berries. Baked to golden perfection, it offers a sweet and tangy flavor contrast, topped with a light dusting of powdered sugar for an inviting finish.
Ingredients
Scale
Bread and Egg Mixture
- 1 (16-ounce) loaf of bread, sliced into 16 slices
- 7 large eggs
- 1 teaspoon ground cinnamon
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup half and half
Cream Cheese Filling
- 8 ounces cream cheese, softened
- 1 1/2 tablespoons pure vanilla extract (divided)
- 1 large egg
- 1/4 cup granulated sugar
- 1/2 tablespoon granulated sugar (for berries)
Fruit
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/2 cup raspberries
Garnish
- Powdered sugar (for garnish)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 13×9 inch rectangular baking pan to prevent sticking.
- First Layer of Bread: Arrange 8 slices of the bread in a single layer at the bottom of the prepared pan. Set aside while you prepare the filling.
- Make Cream Cheese Filling: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese until light and fluffy, about 3 minutes. Add 1/4 cup granulated sugar, the egg, and 1 tablespoon vanilla extract; beat until smooth and creamy. Pour this mixture evenly over the bread layer in the pan and spread with a spatula.
- Prepare Berries: In a medium bowl, toss the blackberries, blueberries, and raspberries with the remaining 1/2 tablespoon of granulated sugar. Distribute the sugared berries evenly over the cream cheese layer.
- Top Layer of Bread: Arrange the remaining 8 slices of bread on top of the berries, gently pressing down to create a compact layer.
- Make Egg Mixture: In a large bowl, whisk together the 7 eggs, ground cinnamon, 1 teaspoon vanilla extract, and salt. Slowly whisk in the milk and half and half until well combined.
- Soak Bread with Custard: Carefully pour the egg mixture over the layered bread, ensuring even coverage. Use the back of a spoon to press down the bread so it absorbs the custard fully.
- Bake: Place the casserole in the preheated oven and bake for 50-60 minutes until it is fully cooked through and the top is golden brown and slightly puffed. Remove from the oven and let cool and set for 10-20 minutes before serving.
- Serve: Dust the top with powdered sugar before serving warm for a delicious, comforting dish.
Notes
- Use a sturdy bread like challah or brioche for best results as it soaks up the custard without falling apart.
- For a dairy-free option, substitute the milk, half and half, and cream cheese with plant-based alternatives.
- Letting the casserole rest after baking allows it to firm up, making it easier to slice.
- Fresh or frozen berries can be used, but if frozen, thaw and drain excess juice to avoid sogginess.
- This recipe can be assembled the night before and baked fresh in the morning for convenience.
