Berry French Toast Casserole Recipes

MIXED BERRY FRENCH TOAST BAKE

Steps:

• Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight., Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes., In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

BERRY FRENCH TOAST CASSEROLE

Steps:

• Butter the bottom and sides of a 9-by-13-inch baking dish. Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish.
• Whisk the milk, granulated sugar, cream, vanilla and almond extracts, eggs and 1/4 teaspoon salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently on the bread to immerse in the egg mixture. Melt the butter and drizzle over the top of the casserole. Cover with plastic wrap and refrigerate overnight.
• Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, tenting it with foil if the bread starts to become too dark, 45 to 50 minutes. Let rest for 10 minutes, then dust with confectioners' sugar and serve with warm maple syrup on the side.

MIXED BERRY FRENCH TOAST CASSEROLE

Steps:

• Place bread cubes in a large mixing bowl. Mix eggs, milk, vanilla extract, cinnamon, and nutmeg together in another bowl. Pour over bread cubes. Stir once or twice to make sure bread is evenly coated; be gentle when stirring in order to prevent bread from tearing.
• Refrigerate bread mixture for 4 hours, to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Generously grease a 9x13-inch pan.
• Pour bread mixture into the prepared pan. Sprinkle cream cheese cubes evenly bread. Top with berries. Mix gently to distribute thoroughly.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

OVERNIGHT BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Mix cream cheese, confectioners' sugar, 2 tablespoon milk, and 1 teaspoon vanilla extract in a bowl until smooth and creamy; fold in 1 cup blueberries.
• Cover the bottom of a 10x14-inch baking dish with 1 layer bread cubes. Spread cream cheese mixture over bread layer; top with remaining bread cubes.
• Whisk 2 cups milk, eggs, 2 teaspoons vanilla extract, cinnamon, and nutmeg together in a large bowl; pour over bread mixture. Sprinkle 1 cup blueberries over bread-egg mixture. Cover dish tightly with aluminum foil and refrigerate, 8 hours to overnight. Remove from refrigerator 30 to 60 minutes before baking.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven for 45 minutes. Remove foil and continue baking until center is set, about 30 minutes.

BLUEBERRY FRENCH TOAST CASSEROLE

Steps:

• Grease a 9x13-inch pan and spread half of the bread cubes over the bottom. Top with cream cheese and 1 cup blueberries. Layer remaining bread cubes on top.
• Mix together eggs, milk, and syrup in a bowl. Pour over the bread cubes in the pan. Cover and refrigerate for 8 hours, or overnight.
• Remove from the refrigerator and let stand for 30 minutes.
• Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, covered, for 30 minutes. Uncover and continue to bake until a knife inserted into the center comes out clean, about 25 minutes more.
• While casserole bakes, combine water, sugar, and cornstarch for sauce. Bring to a boil until thickened. Reduce to a simmer and add blueberries and butter until cooked down. Serve on top of casserole or on the side.