I recently created a Mixed Berry French Toast Casserole that features day old brioche cubes soaked in a creamy blend of eggs, whole milk, heavy cream, vanilla extract, and cinnamon. Topped with fresh strawberries and blueberries, this recipe delivers an enticing, vibrant brunch option for lazy weekends for every appetite.

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I recently tried a version of an Overnight French Toast Casserole With Berries that’s going to change your weekend brunch game. I started with a loaf of day old brioche bread cut into cubes and mixed it with 6 large eggs, 2 cups whole milk, ½ cup heavy cream, and ½ cup granulated sugar.

To this, I added 2 teaspoons of vanilla extract, ½ teaspoon ground cinnamon, and a pinch of salt. I fold in 2 cups chopped strawberries and 1 cup blueberries so that every bite gets a burst of fruity flavor.

Before baking, a touch of melted unsalted butter helps everything come together so the casserole bakes up perfectly moist. I’ve been known to call it a mixed berry French Toast Casserole and it’s the ideal dish for making ahead on holidays or a lazy weekend morning.

Its simplicity is amazing and well, you gotta try this recipe soon!

Why I Like this Recipe

I love this recipe because it’s super easy to prep the night before. I just mix everything, pop it in the fridge, and in the morning I only have to bake it. It’s great when I’m in a rush but still want something delicious.

Another reason is that using day old brioche means no food goes to waste and the egg mixture makes every bite feel moist and flavorful. I honestly feel like I’m getting a treat each time I make it.

I also really enjoy how the berries add a burst of sweetness and a nice color to the dish. The fresh strawberries and blueberries make it a perfect brunch item that always brightens up my plate.

Ingredients

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Brioche or challah bread gives carbs and fiber with a soft texture that absorbs the custard.
Eggs offer protein and richness, binding the elements into a smooth, satisfying dish.
Whole milk contributes creaminess and extra flavor while providing calcium and essential nutrients.
Heavy cream adds luxurious richness and smooth mouthfeel to this sweet, custardy casserole.
Chopped strawberries bring natural sweetness and vitamins, brightening taste with a hint tang.
Blueberries deliver antioxidants and subtle tart notes, balancing the dessert’s rich flavor.
Vanilla extract intensifies sweet flavor and aroma, completing the flavor balance.
Granulated sugar sweetens the custard, enhancing taste and caramelizing during baking.

Ingredient Quantities

1 loaf day old brioche or challah bread, cut into cubes (about 10 cups)

6 large eggs

2 cups whole milk

½ cup heavy cream

½ cup granulated sugar

2 teaspoons vanilla extract

½ teaspoon ground cinnamon

¼ teaspoon salt

2 cups chopped strawberries

1 cup blueberries

2 tablespoons unsalted butter, melted (for greasing the dish)

How to Make this

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1. Preheat your oven to 350°F and grease a baking dish with the melted butter.

2. Place the 10 cups of cubed day-old brioche or challah in the greased dish.

3. In a large bowl, whisk together the 6 eggs, 2 cups whole milk, ½ cup heavy cream, ½ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.

4. Pour the egg mixture evenly over the bread cubes, making sure every piece is soaked.

5. Gently mix in 1 cup of blueberries and 1 cup of chopped strawberries into the dish so they’re distributed evenly.

6. Cover the dish with plastic wrap and refrigerate overnight to allow the bread to fully absorb the custard.

7. The next morning, remove the casserole from the fridge and let it sit for about 15 minutes while the oven comes back up to temperature.

8. Bake the casserole in the preheated oven for 45 to 55 minutes until the top is lightly browned and the custard is set.

9. Once done, remove from the oven and let it cool slightly before adding more fresh berries if you like.

10. Serve warm and enjoy this easy, delicious breakfast or brunch treat!

Equipment Needed

1. An oven (for baking at 350°F)
2. A baking dish (that you can grease with melted butter)
3. A large mixing bowl (for whisking the egg and milk mixture)
4. Measuring cups (to accurately measure whole milk, heavy cream, and sugar)
5. Measuring spoons (for vanilla extract, cinnamon, and salt)
6. A whisk (to combine the egg mixture nicely)
7. Plastic wrap (to cover the dish and refrigerate it overnight)
8. A cutting board (for chopping the strawberries if they aren’t pre-chopped)
9. A knife (to chop the strawberries and any other fruits if needed)
10. A spatula (for gently mixing the blueberries and strawberries in the dish)

FAQ

Can I use a different kind of bread?

Yeah, you can but the recipe works best with dense breads like brioche or challah since they hold up well to the custard.

How long can I leave it in the fridge?

You can prep it the night before and leave it in the fridge for up to 12 hours. If you have leftovers, store them in an airtight container for about 2 days.

Can I add other fruits instead of berries?

Sure thing! You can mix in raspberries, blackberries or even sliced peaches. Just be careful the fruit doesnt become too watery.

Do I need to let it come to room temperature before baking?

No, it's fine to put it in the oven straight from the fridge but keep in mind it might need a few extra minutes. Just watch it so it doesn't overcook.

Can I prepare it without overnight soaking?

You really need the overnight soak for the bread to absorb the custard well. If you're in a rush, try letting it sit for at least an hour but it might not be as moist.

Overnight French Toast Casserole With Berries Recipe Substitutions and Variations

If you dont have day old brioche or challah bread, you could use a sturdy white or French bread instead. Just let it sit out for a few hours so it dries out a bit.
If you dont have heavy cream, try using half and half or even evaporated milk. Just be aware that it might not be as rich.
If whole milk is not available, you could use 2% milk though the flavor might be a tad lighter.
If you need a substitute for unsalted butter, feel free to use coconut oil or margarine; they work ok for greasing the dish.

Pro Tips

1. Make sure your bread is actually a bit old. Fresh bread can turn out too mushy ’cause it won’t soak up the custard like it should, so try to use day old or even slightly stale bread if you can.
2. When you mix in the fruits, be really gentle. You dont wanna break them all up, otherwise they release too much juice and can make the casserole super wet in spots.
3. If youre worried about the top burning before the inside is done, cover the dish with some aluminum foil halfway though baking. This helps the custard set evenly while still letting the top get that light brown color.
4. Let the baked dish sit a few minutes after you take it out of the oven. This little resting time lets the custard firm up a tad more and makes it easier to cut without falling apart.

Overnight French Toast Casserole With Berries Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

406

kcal

Equipment: 1. An oven (for baking at 350°F)
2. A baking dish (that you can grease with melted butter)
3. A large mixing bowl (for whisking the egg and milk mixture)
4. Measuring cups (to accurately measure whole milk, heavy cream, and sugar)
5. Measuring spoons (for vanilla extract, cinnamon, and salt)
6. A whisk (to combine the egg mixture nicely)
7. Plastic wrap (to cover the dish and refrigerate it overnight)
8. A cutting board (for chopping the strawberries if they aren’t pre-chopped)
9. A knife (to chop the strawberries and any other fruits if needed)
10. A spatula (for gently mixing the blueberries and strawberries in the dish)

Ingredients

1 loaf day old brioche or challah bread, cut into cubes (about 10 cups)
6 large eggs
2 cups whole milk
½ cup heavy cream
½ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
2 cups chopped strawberries
1 cup blueberries
2 tablespoons unsalted butter, melted (for greasing the dish)

Directions

Preheat your oven to 350°F and grease a baking dish with the melted butter.
Place the 10 cups of cubed day-old brioche or challah in the greased dish.
In a large bowl, whisk together the 6 eggs, 2 cups whole milk, ½ cup heavy cream, ½ cup granulated sugar, 2 teaspoons vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon salt.
Pour the egg mixture evenly over the bread cubes, making sure every piece is soaked.
Gently mix in 1 cup of blueberries and 1 cup of chopped strawberries into the dish so they're distributed evenly.
Cover the dish with plastic wrap and refrigerate overnight to allow the bread to fully absorb the custard.
The next morning, remove the casserole from the fridge and let it sit for about 15 minutes while the oven comes back up to temperature.
Bake the casserole in the preheated oven for 45 to 55 minutes until the top is lightly browned and the custard is set.
Once done, remove from the oven and let it cool slightly before adding more fresh berries if you like.
Serve warm and enjoy this easy, delicious breakfast or brunch treat!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.