Description
A cozy, indulgent breakfast perfect for weekends, brunches, or special occasions. This casserole combines custardy layers of day-old brioche or challah with a luscious cream cheese filling and a medley of fresh strawberries, blueberries, and raspberries. Topped with a buttery crumble, it’s as visually stunning as it is delicious, creating a memorable start to any morning.
Ingredients
-
Ingredients
-
1 loaf day-old brioche or challah bread, cut into 1-inch slices
-
8 oz cream cheese, softened
-
1/4 cup granulated sugar
-
1 teaspoon vanilla extract
-
1 cup fresh strawberries, chopped
-
1 cup fresh blueberries
-
1 cup fresh raspberries
-
8 large eggs
-
2 cups whole milk
-
1/2 cup heavy cream
-
1/4 cup maple syrup
-
1 teaspoon ground cinnamon
-
1/4 teaspoon salt
-
1 teaspoon lemon zest (optional)
-
Powdered sugar, for garnish
Topping:
-
1/2 cup brown sugar
-
1/4 cup all-purpose flour
-
1/4 cup unsalted butter, melted
-
1/2 teaspoon ground cinnamon
-
Instructions
-
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
-
In a medium bowl, mix cream cheese, granulated sugar, and vanilla until smooth. Set aside.
-
Layer half the bread in the baking dish, spread half the cream cheese mixture, and sprinkle half the berries. Repeat with remaining cream cheese and berries, topping with the final layer of bread.
-
In a large bowl, whisk eggs, milk, heavy cream, maple syrup, cinnamon, salt, and lemon zest until combined. Pour custard over the bread, pressing gently to soak all layers.
-
In a small bowl, combine brown sugar, flour, melted butter, and cinnamon to make the topping. Sprinkle evenly over the custard-soaked bread.
-
Cover with foil and bake 30 minutes. Remove foil and bake another 20–25 minutes until golden and set.
-
Cool 10 minutes, dust with powdered sugar, and serve with maple syrup if desired.
Notes
-
Best served warm.
-
Leftovers store 2–3 days in the fridge; reheat before serving.
-
Frozen berries can be used if fresh are unavailable; thaw and drain first.
-
For extra creaminess, increase heavy cream slightly and reduce milk by 1/4 cup.
-
Assemble ahead and refrigerate overnight for a make-ahead breakfast option.
- Prep Time: 20 minutes
- Cook Time: 50–55 minutes