Berry French Toast Casserole Recipe

If there’s one breakfast dish that always gets people excited, it’s French toast. But let’s take it up a notch with this Berry French Toast Casserole. Not only is it packed with juicy strawberries and blueberries, but it’s also a breeze to make! Imagine waking up, popping this beauty in the oven, and having a warm, custardy, berry-filled breakfast ready to go. Whether it’s a lazy weekend morning or a special occasion brunch, this casserole is bound to be a hit. The best part? You can prepare it the night before! So, if you’re a morning snoozer (like me), this recipe is your new best friend.

this RECIPE

The memory behind this berry delight

A few years ago, I hosted a brunch for friends, and I knew I needed something impressive but low-effort (because who has time for complicated dishes before coffee?). I stumbled upon the idea of a French toast casserole and thought, “Why not add some berries for a fresh pop of flavor?” That was it—I was sold! The moment that casserole came out of the oven, filling the kitchen with warm vanilla and cinnamon, my friends were hovering around like hungry bees. The mix of sweet, soft bread with the tartness of the berries was a total game-changer. Now, every time I make this casserole, I’m reminded of that brunch. It’s become a go-to for any morning gathering, big or small.

Where did French toast casseroles come from?

French toast itself has been around for centuries, often known as “pain perdu,” or “lost bread,” in France. It was originally a way to use up stale bread by soaking it in a mixture of eggs and milk and then frying it up. But the casserole version? That’s a more modern twist, likely emerging from the need to make a bigger batch to feed a crowd (without standing over a skillet flipping individual slices). It’s basically the same concept, but baked in the oven for a more hands-off experience. And with the addition of berries, it feels a bit like a cross between a breakfast and a dessert—honestly, what’s not to love?

Let’s talk ingredients: what you need and how to make swaps

French bread

The base of this casserole is cubed French bread. It soaks up the egg mixture like a sponge, giving you that soft, custardy center while keeping a bit of crisp on the top. If you don’t have French bread on hand, you can use any crusty bread—challah or brioche would be fantastic for an extra rich flavor. Just be sure your bread is slightly stale so it absorbs all the liquid without getting too soggy.

Eggs

Eggs are essential here because they bind everything together and give the casserole its custardy texture. If you’re looking for a vegan option, I’ve tried using a mixture of flaxseed and water (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and it worked surprisingly well! The texture was a little different, but still delicious.

2% milk

I usually use 2% milk for a good balance of creaminess without going overboard. But you can totally substitute with whole milk or even a plant-based milk like almond or oat milk. Just know that if you go with a lower-fat milk, the casserole might not be quite as rich.

Brown sugar

Brown sugar gives a lovely caramel-like sweetness that pairs perfectly with the berries. You can swap it out for coconut sugar if you’re looking for a slightly healthier option, or use white sugar in a pinch.

Strawberries & blueberries

Fresh strawberries and blueberries add bursts of freshness that balance out the richness of the bread and custard. If berries aren’t in season, feel free to use frozen ones! Just don’t thaw them beforehand—toss them straight into the casserole to prevent them from getting mushy.

Cinnamon and vanilla extract

These two ingredients are the flavor backbone of the casserole. The warmth from the cinnamon and the sweet aroma of vanilla bring everything together. If you’re feeling adventurous, you could add a pinch of nutmeg or swap the vanilla extract for almond extract.

Kitchen tools: what you’ll need (and some substitutes)

For this recipe, you don’t need anything fancy. Just the basics!

• 9″x13″ casserole dish: This size is perfect for this recipe. If you don’t have a casserole dish this large, you can split the recipe between two smaller dishes or even bake it in a deep baking pan.
• Mixing bowls: One for whisking up the custard mixture, and one for tossing the berries if needed. Nothing special here—just a good-sized bowl that will hold the milk and eggs.
• Whisk: This is your go-to for mixing the eggs and milk together. If you don’t have a whisk, a fork will do the job just fine, but be prepared to whisk a bit longer!
• Plastic wrap: This helps to cover your casserole while it soaks in the fridge. You could also use a reusable silicone wrap if you’re trying to reduce plastic waste.

Step-by-step: my foolproof method (and a few hard-learned lessons)

1. Prep your casserole dish: First things first—grease your 9″x13″ casserole dish with a bit of vegetable oil or butter. I’ve forgotten this step before, and trust me, scrubbing baked-on bread from the dish is no fun!
2. Cube the bread: Cut your French bread into cubes and fill the casserole dish about three-quarters full. If your bread is super fresh, let it sit out for a few hours to dry out a bit—it’ll soak up the custard better.
3. Whisk the custard: In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and brown sugar. Make sure everything is well combined, so you don’t get any streaks of egg in the finished dish.
4. Assemble the casserole: Pour the custard mixture over the bread cubes, pressing down gently to ensure all the bread is soaked. Top with sliced strawberries and blueberries.
5. Refrigerate: Wrap the casserole in plastic wrap and refrigerate for at least four hours, or overnight. The longer the better—this is where all the flavors come together and the bread really absorbs the custard.
6. Bake: Preheat your oven to 350°F and bake the casserole for 35-50 minutes. Check it at the 35-minute mark. You want it to be golden on top and set in the middle (but still a bit soft). If it’s not quite there, give it another 5-10 minutes.
7. Finish and serve: Once it’s out of the oven, sprinkle with powdered sugar and serve with maple syrup. The syrup really ties everything together!

Variations: because who doesn’t love options?

• Gluten-free: You can easily make this gluten-free by using gluten-free bread. I’ve tried it, and it works great! Just be sure to pick a bread that’s sturdy and slightly stale.
• Vegan option: As I mentioned earlier, you can swap out the eggs for a flaxseed mixture, and use almond or oat milk. It won’t be quite the same custardy texture, but it’s still delicious.
• Berry swap: Don’t have strawberries or blueberries on hand? No worries! Raspberries, blackberries, or even diced apples would work well here. In the fall, I love adding chopped apples and a sprinkle of nutmeg.
• Nutty addition: For a bit of crunch, toss in some chopped pecans or walnuts. I’ve done this a few times, and it adds a lovely texture contrast.

Presentation: because we eat with our eyes first

When it comes to serving this dish, I like to keep it simple. Sprinkle a dusting of powdered sugar right before serving, and maybe a few extra fresh berries on top for color. If you’re serving a crowd, place the casserole in the center of the table with a bottle of maple syrup and some extra toppings like whipped cream or nuts. You could even slice it up and plate it individually with a drizzle of syrup for a more polished presentation.

drink pairings

For drinks, you can’t go wrong with something refreshing to balance out the richness of the casserole. Freshly squeezed orange juice is a classic choice, but if you’re feeling fancy, a sparkling apple cider or a mixed berry smoothie would be amazing alongside this dish. I also love serving it with an iced chai latte—the cinnamon in the chai pairs perfectly with the cinnamon in the casserole!

Storing leftovers and reheating tips

If you have any leftovers (though that’s rare in my house), they store really well in the fridge for up to three days. Just make sure to cover the casserole tightly. When you’re ready to reheat, pop a slice in the microwave for about 30 seconds or until warmed through. If you want to keep that slightly crispy top, you can also reheat it in the oven at 350°F for 10-15 minutes.

Adjusting for different serving sizes

This recipe serves about 8 people generously, but if you’re feeding a smaller group, you can easily halve the recipe and bake it in an 8″x8″ dish. If you’re hosting a larger crowd, you can double the recipe, but make sure you have a bigger casserole dish or split it into two smaller ones to ensure even cooking.

Frequently asked questions

Can I make this casserole ahead of time?

Absolutely! That’s one of the best things about this recipe. You can prep everything the night before and let it soak in the fridge overnight.

What kind of bread works best?

French bread is my go-to, but any sturdy bread like challah or brioche works great. Just avoid super soft sandwich bread as it can get too mushy.

Can I use frozen berries?

Yes, you can use frozen berries. No need to thaw them—just toss them in straight from the freezer.

How do I know when the casserole is done baking?

The casserole should be golden on top and set in the middle. You can give it a little shake—if it jiggles too much, it needs more time.

Can I freeze this casserole?

Yes, you can freeze it before baking. Just assemble the casserole, cover it tightly, and freeze for up to a month. When you’re ready to bake, thaw it in the fridge overnight and then bake as directed.

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