Mixed Berry French Toast Bake

Prep Time
Cook Time

French Toast Casserole

  •  Unsalted Danish Creamery Butter, for pan
  •  1 loaf sourdough bread, torn into 2-inch pieces
  •  6 eggs
  •  2 ½ cups whole milk
  •  ½ cup granulated sugar
  •  ¼ cup brown sugar
  •  2 Tablespoons vanilla extract
  •  1 teaspoon ground cinnamon
  •  ½ teaspoon Kosher salt


  •  ¼ cup all-purpose flour
  •  ¼ cup brown sugar
  •  ½ teaspoon ground cinnamon
  •  ⅛ teaspoon Kosher salt
  •  4 Tablespoons Unsalted Danish Creamery Butter, softened, plus more for serving
  •  2 cups mixed berries (such as blueberries, raspberries and blackberries)
  •  ¼ cup sliced almonds
  •  maple syrup, for serving


  • Butter a 9×13-inch pan and fill with bread cubes. Set aside.
  • In a large bowl, whisk together eggs, milk, granulated sugar, brown sugar, vanilla, cinnamon and salt. Pour over bread cubes and gently press down a few times to help soak the bread. Cover with plastic wrap and let sit 1 hour at room temperature or overnight in the refrigerator.
  • Preheat oven to 375°F.
  • Bake French toast casserole, covered with foil, for 30 minutes.
  • Meanwhile, make streusel topping. Whisk together flour, brown sugar, cinnamon and salt in a medium bowl. Blend in butter with your fingers until well combined. Refrigerate until ready to use.
  • Remove French toast from oven and top with fresh berries. Crumble streusel over top and sprinkle with almonds. Bake, uncovered, another 20-25 minutes, or until center is cooked through and berries are soft.
  • Serve warm, with pats of butter and maple syrup.

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