Description

There’s nothing better than starting a weekend morning with the comforting aroma of a warm, custardy French toast bake. This Mixed Berry Cream French Toast Bake is perfect for cozy family breakfasts, a festive holiday brunch, or an elegant treat for friends. Soft brioche cubes soak up a rich custard, layered with pockets of cream cheese and sweet-tart berries, creating a dish that’s both visually stunning and irresistibly delicious. Inspired by classic French toast, this recipe transforms a beloved breakfast into a make-ahead casserole that’s easy to share, making it ideal for any special occasion or leisurely morning.

Ingredients

Scale

1 loaf day-old brioche or challah bread, cut into 1-inch cubes
2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
8 oz cream cheese, softened
4 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup brown sugar
2 tablespoons unsalted butter, melted

Optional Toppings:

Powdered sugar for dusting
Maple syrup
Extra fresh berries for serving

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Instructions

Grease a 9×13-inch baking dish with butter or nonstick spray. Optionally, line with parchment paper for easier removal.
Spread half of the bread cubes in the prepared dish. Dot with half the cream cheese, breaking into small chunks. Sprinkle half the berries over the top. Repeat with remaining bread, cream cheese, and berries to create layers.
In a medium bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth. Optionally, add a pinch of nutmeg or lemon zest for extra flavor.
Slowly pour the custard over the layered bread, pressing down lightly to help the bread absorb the liquid. Cover with plastic wrap or foil and refrigerate for at least 2 hours, or overnight for best results.
In a small bowl, combine brown sugar and melted butter. Sprinkle evenly over the soaked bread just before baking to create a caramelized crust.
Preheat oven to 350°F (175°C). Remove cover and bake 45–50 minutes, or until custard is set and top is golden brown. Test doneness with a toothpick in the center.
Allow to cool 5–10 minutes before slicing. Dust with powdered sugar, drizzle with maple syrup, and top with extra berries. Serve warm.

Notes

- Use day-old brioche or challah for best texture.
- Frozen berries can be used if thawed and drained.
- Make-ahead overnight soaking enhances flavor and custardy texture.
- Store leftovers in the refrigerator up to 3 days; reheat in oven for best results.
- Optional: add nutmeg, lemon zest, or chopped nuts to custard or topping for extra flavor.

Prep Time: 20 minutes (plus 2 hours soaking)
Cook Time: 45–50 minutes