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This French toast casserole was born out of a lazy Saturday morning when I wanted something indulgent but didn't feel like standing at the stove flipping slices. I had day-old brioche, fresh berries, and a craving for something sweet and cozy. The result? A baked French toast that’s crispy on top, soft in the middle, and bursting with warm cinnamon and fresh fruit in every bite. It’s the kind of breakfast that feels like a hug.
My husband says this is the only way he wants to eat French toast now. He loves how the top is golden and crisp while the inside is like a creamy bread pudding. Our daughter calls it 'cinnamon cake' and asks for it on special weekends. It’s become our go-to for brunches and holidays—it looks fancy but couldn’t be easier.
Master Your Ingredients
- Brioche bread: Slightly stale works best—it soaks up the custard without falling apart.
- Eggs & milk: The base of your custard. Use whole milk for the richest flavor.
- Heavy cream: Adds creaminess to the custard and helps create that soft center.
- Cinnamon & vanilla: Classic French toast flavors that add warmth and depth.
- Mixed berries: I use a mix of fresh strawberries, raspberries, and blueberries for color and tartness.
Step-By-Step Cinnamon Berry Bliss
- Bread Prep:
- Cut your brioche into 1-inch cubes and let them dry out a bit if they’re fresh. This helps them hold their shape and absorb more custard.
- Custard Mixture:
- In a large bowl, whisk together eggs, milk, cream, cinnamon, vanilla, and a pinch of salt. Pour it over the cubed bread and gently toss to coat.
- Layering:
- Grease a 9x13-inch baking dish. Layer half the bread mixture, then scatter half the berries over it. Add the rest of the bread, then top with remaining berries. Cover and refrigerate at least 2 hours or overnight.
- Baking:
- Preheat oven to 350°F (175°C). Bake uncovered for 45–50 minutes until golden brown and slightly puffed. The top should be crisp and the center just set.
- Finishing Touch:
- Dust with powdered sugar and drizzle with maple syrup or a quick berry compote. Serve warm!
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I used to rush the soak time and wonder why my casserole came out dry. Giving it an overnight chill made all the difference—the inside turned out soft and pudding-like, just the way I like it. And the crispy top? That’s what makes this dish feel bakery-worthy.
Creative Variations
Swap the berries for chopped apples or peaches and add a sprinkle of nutmeg for a fall version. Try using challah or sourdough if you don’t have brioche. Stir in a handful of chocolate chips or a swirl of cream cheese for a decadent twist. Want extra crunch? Add a streusel topping before baking.
Storage Solutions
Store leftovers in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) until warmed through or microwave individual portions. It also freezes well—wrap tightly and freeze up to 2 months, then thaw overnight before reheating.
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Chef's Wisdom
Don’t skip the overnight chill—it’s the secret to that custardy middle. Use quality vanilla and cinnamon for maximum flavor. Always taste a berry before baking—if they’re really tart, consider tossing them with a little sugar first.
Frequently Asked Questions
→ Can I make this without letting it soak overnight? You can, but the texture will be more bread-like and less creamy. An hour minimum soak is recommended. → Can I use dairy-free milk or cream? Yes! Almond, oat, or coconut milk all work. Just pick an unsweetened variety. → Can I use another type of bread? Definitely. Challah, sourdough, or even French bread work great. → Do I need to toast the bread cubes first? Not necessary if they’re already stale. If using fresh bread, lightly toasting them helps. → Can I add nuts or seeds? Yes—pecans, almonds, or sunflower seeds can add a nice crunch!
Commonly Asked Questions
- → What type of bread works best?
Use brioche, challah, or French bread for rich texture and optimal custard absorption. Slightly stale bread works best.
- → Can I use frozen berries?
Yes, frozen berries are a convenient year-round option. Thaw and drain before serving or cook into a compote.
- → How do I get the toast crispy?
Soak bread evenly, use medium-low heat, and combine butter with neutral oil for perfect browning without burning.
- → Can this dish be prepared ahead?
Absolutely. Cook and store slices in the fridge for up to 3 days or freeze for up to 2 months. Reheat in oven or toaster.
- → What toppings pair well?
Try maple syrup, powdered sugar, whipped cream, or a berry compote. For extra flair, sprinkle cinnamon or add nuts.
- → Is it possible to make it healthier?
Yes. Use whole grain bread, reduce sugar, switch to almond milk, and top with antioxidant-rich fresh berries.