Triple Berry French Toast Bake

Triple Berry French Toast Bake

If you’re looking for a delicious breakfast casserole that everyone will love, this Triple Berry French Toast Bake is for you! It has so many delicious elements: A buttery brown sugar layer on the bottom, perfectly baked (and not soggy!) French Toast pieces, a flavorful mix of berries and a cinnamon streusel topping! Made in a big 7-quart cast iron pan, it bakes up perfectly and will feed a small army!

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Prep Time: 20

Cook Time: 55

Total Time: 1 15

Servings: -12 servings

Ingredients

4 Tablespoons unsalted butter melted
½ cup packed golden brown sugar
14 oz French bread cubed
6 large eggs slightly beaten
¾ cup milk 2% or whole
1 Tablespoon pure vanilla extract
1 Tablespoon ground cinnamon
12 ounces frozen triple berry mix

Streusel Topping:

1 cup all purpose flour
⅓ cup brown sugar
3 Tablespoons granulated sugar
1 teaspoon cinnamon
6 Tablespoons unsalted butter melted

Instructions

Adjust oven rack for baking on middle rack. Preheat oven to 350°F.
With a bread knife, cube the French bread into 1 1/2 inch cubes. Place in large bowl and set aside.
Remove frozen berries from freezer to defrost while preparing the rest of the ingredients.
In a small bowl, combine the 4 Tablespoons melted butter and 1/2 cup brown sugar. Spread mixture inside the bottom of a large cast iron pan (5-7 quart). This will create a yummy caramelization on the bottom of the French Toast Bake!
In a medium bowl, whisk together the beaten eggs, milk, vanilla and 1 Tablespoon cinnamon. Pour evenly over the cubed bread, slightly tossing to coat all of the bread.
Pour coated bread into the cast iron pan over the brown sugar mixture and spread it out evenly. Bake uncovered for 25 minutes. (If bread starts to brown too much, cover with lid.)
While bread is baking, prepare the Topping. In a small bowl, combine all Topping ingredients and set aside.
After the bread has baked for 30 minutes, remove from oven. Sprinkle the berries on top of the bread. Sprinkle the topping evenly over the berries. Return to oven and bake, uncovered, an additional 30 minutes. (If topping or fruit starts to brown, place lid on pan.)
Remove from oven, place lid on pan and let sit for 5 minutes before serving.
Best served warm! (Tastes so yummy with whipped cream!)

Notes

Baking the coated bread before adding the toppings is key to preventing the bread from getting too soggy. The bake should slightly toast the bread, creating a barrier to keep it from absorbing too much of the berry juices during the second half of the bake.
Use any type of berry you like for this recipe! Adapt it to use what you have on hand or what you love. Fresh berries can also be used instead of frozen.
Use any type of artisan bread you have on hand like French, Brioche, Italian, Sourdough, or Challah. Avoid using soft sandwich breads-they aren’t able to absorb liquids the same as Artisan breads. See thatbreadlady.com for an amazing French Bread recipe!
You can half this recipe and bake in a 9x9 inch baking pan.

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