Berry Baked French Toast

It hit me the other day that it had been awhile since we’d had a big breakfast-for-dinner meal. Since it’s always a big hit, I’m not sure why it slipped from my radar. But since doing breakfast for dinner is deliciously quick and easy, and since I’m all about quick and easy right now, I decided to remedy that problem immediately.

I pondered some of our usual breakfast-for-dinner fare (bacon waffles, breakfast casseroles, scrambled egg skillets) until I noticed a big bunch of berries leftover from Memorial Day weekend. Now, berries would never have an opportunity to go bad in this house, but I wanted to use them up quickly so that we could get back to eating some of the other fruit that is filling my fridge.

So I decided to experiment a bit with the berries and my favorite baked french toast recipe. The result was pure decadence! I will definitely be making this on purpose again. The berries bake into a wonderful pie-like consistency and they lend a great summertime flavor to the whole dish. Definitely a winner!

Berry Baked French Toast

  • 1 loaf day old French or Italian bread (bakery markdowns are perfect!)
  • 4 c. fresh berries (I used a combination of raspberries, blackberries, blueberries and sliced strawberries.)
  • 6 eggs
  • 1 1/2 c. milk
  • 1 t. vanilla
  • 1/2 t. almond extract, optional
  • 3 oz. cream cheese, cut into small chunks
  • 4 T. butter
  • 1 c. brown sugar
  • 1/2 t. cinnamon

1. Cut bread into slightly bigger than bite-sized cubes.

2. Place a layer of bread cubes into a greased 13×9 casserole dish. Top with 3 cups of the berries.

3. Add remaining bread cubes to the casserole dish. In a small bowl, whisk together the eggs, milk and extract(s). Evenly pour over all the bread cubes. Top with remaining berries and dot with the cream cheese cubes. Cover and refrigerate at least 6 hours.

4. Remove casserole dish from the refrigerator while preheating the oven to 375 degrees. Also while preheating, melt butter in a small sauce pan over medium heat. Add brown sugar and stir until melted and smooth, about 3-5 minutes. Stir in cinnamon. Drizzle over the entire top of the casserole.

5. Cover dish with foil and bake at 375 degrees for 35-45, until golden brown and eggs are set. Let sit for 5 minutes before cutting.

This made an awesome dinner, but it would definitely be a welcome and impressive addition to any breakfast or brunch.

Stop by Designs by Gollum for more Foodie Friday.

20 thoughts on “Berry Baked French Toast

  1. Oh my goodness these pictures are killing me! This looks amazing! I’ve never made French toast like this before. Bye bye eggs, milk and vanilla! Hello new recipe! I invite you to come and link this up at my Vegetarian Foodie Fridays post. Hope to see you there.

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  3. Looks great but two you think it would work with the addition of peaches instead of one or more of the berries? and second what size loaf of bread? 1# or smaller or larger.

  4. Does the addition of the cream cheese do anything to the recipe itself? I was wondering if I omitted the cream cheese if it would change the recipe consistency in any way. I’m trying to make this amazing recipe but not completely use up all my Weight Watchers points to do so. πŸ˜‰

  5. When you make this, when in the recipe do you freeze? and what are the cooking day instructions? maybe I am just missing something. sorry

  6. this looks so yum! i made a pan for the kids’ breakfasts for the week. I love only having to cook once! my son is so excited to eat it tomorrow morning. I doubled the fruit and only used about half of the brown sugar mixture. yum yum! thanks for sharing.

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