Description
This Berries and Cream Stuffed French Toast Casserole is a delightful breakfast or brunch dish featuring soft brioche or challah bread cubes layered with a creamy sweetened cream cheese mixture and mixed berries, soaked in a cinnamon-spiced custard, then baked to golden perfection. It’s perfect for make-ahead meals and is sure to impress with its rich flavors and beautiful presentation.
Ingredients
Scale
Bread Base
- 1 loaf brioche or challah bread, cut into 1 inch cubes
Cream Cheese Mixture
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Custard Mixture
- 5 large eggs
- 1 1/2 cups whole milk
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
Fruit Topping
- 2 cups mixed berries (such as strawberries, blueberries, and raspberries)
Optional Garnishes
- Maple syrup
- Powdered sugar
Instructions
- Prepare the baking dish: Grease a 9 by 13 inch baking dish thoroughly to prevent sticking and to ensure easy serving.
- Layer bread cubes: Spread half of the brioche or challah bread cubes evenly across the bottom of the prepared baking dish, creating the first layer of the casserole.
- Make cream cheese mixture: In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and heavy cream. Mix until smooth and creamy with no lumps.
- Assemble cream layer: Spoon dollops of the cream cheese mixture over the layer of bread cubes. Gently spread this mixture evenly to form a rich cream layer.
- Add berries and bread: Sprinkle the mixed berries evenly over the cream cheese layer, then top with the remaining bread cubes to create the final layer.
- Whisk custard: In a separate large bowl, whisk together the eggs, whole milk, granulated sugar, ground cinnamon, salt, and melted butter until fully combined and smooth.
- Pour custard over casserole: Carefully pour the custard mixture evenly over the assembled casserole. Press down gently on the bread cubes to help them absorb the custard liquid thoroughly.
- Refrigerate: Cover the dish with plastic wrap or foil and refrigerate for at least 2 hours or overnight to allow the bread to soak up the custard fully.
- Bake: Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and bake uncovered for 40 to 45 minutes, or until the casserole is puffed, set in the center, and lightly golden on top.
- Serve: Let the casserole cool slightly before serving. Optionally, dust with powdered sugar and drizzle with maple syrup for extra sweetness and flavor.
Notes
- This casserole works wonderfully as a make-ahead option for busy mornings or brunch gatherings.
- Feel free to use fresh or frozen mixed berries based on availability.
- For a flavor variation, substitute regular cream cheese with flavored cream cheese (such as strawberry or vanilla).
- Ensure the casserole is adequately chilled to help the bread absorb the custard for best texture.
- Leftovers can be refrigerated and reheated gently in the oven or microwave.
