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  • Christina Iaboni

Strawberry and Blueberry French Toast Casserole



A French toast casserole is a great make-ahead breakfast or brunch dish. Perfect for a long weekend or lazy Sunday morning at the cottage. I like adding cubes of cream cheese throughout; they bake up so creamy and it reminds me of eating a cheese Danish. The fresh berries add a touch of sweetness and freshness to the dish. Feel free to substitute any type of berries you like, chopped peaches would also work. In the fall, apples would be nice too!


Challah is my favourite bread to use for this type of casserole or for French Toast in general, the taste and richness of it is delicious.


This casserole is easy to prepare and will quickly become a family favourite. Give it a try and leave a comment with how it turned out!


Ingredients:


1 loaf of day-old Challah bread (about 8-9 cups) cut into 1-inch cubes

4 oz cubed cream cheese

6 eggs

2 cups of milk

1 tsp vanilla

½ tsp cinnamon

2 tbsp brown sugar

¾ cup each of sliced strawberries and blueberries

2 tbsp melted butter


Directions:


Grease a 9 x 13-inch baking dish.


Place the bread cubes evenly in the pan. Add in the cubed cream cheese and place them evenly throughout.


In a bowl, mix together the eggs, milk, vanilla, cinnamon, and brown sugar. Pour evenly over of the bread and cream cheeses. Cover with plastic wrap and place in the fridge overnight or for at least 4 hours.


Preheat over to 350F. Remove plastic wrap and place the berries on top of the bread mixture. Use your hands to mix them in and layer them throughout the casserole. Drizzle the melted butter over top.


Bake in a preheated oven for 40-45 minutes until set.


Serve warm topped with icing sugar and maple syrup.



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