Berries and Cream French Toast Casserole | Sally's Baking

bread

🥗Healthier: whole grain bread

💰Cheaper: day-old bread

Whole grain bread is more nutritious, while day-old bread is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, and evaporated milk can be more affordable.

Slice and cut the bread into 1-inch cubes. Let the bread cubes sit uncovered at room temperature for a few hours (or up to 1 day) to dry out, or toast in a 300°F (149°C) oven for 10 minutes.

Grease a 9×13-inch or any 3–4-quart oven-safe dish with nonstick spray. Spread half of the bread cubes into the prepared baking pan.

Using a handheld or stand mixer fitted with a whisk attachment, beat the room-temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop spoonfuls of cream cheese mixture on top of the bread. Top with most of the berries (reserve a few for the top) and then the remaining bread cubes. Place any reserved berries on top.

Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract together until combined. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3–4 hours and up to 24 hours. Overnight is best.

Preheat oven to 350°F (177°C). Remove pan from the refrigerator.

Bake uncovered for 45–55 minutes or until golden brown on top. Dust with confectioners’ sugar, top with strawberry topping, and/or drizzle with maple syrup. Serve warm.

Cover leftovers tightly and store in the refrigerator for 2–3 days.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens