Description
A delicious make-ahead breakfast casserole layered with blueberries, strawberries, and soft French bread soaked in a sweet custard, then baked to golden perfection.
Ingredients
Units
Scale
- 1 loaf French bread, cut into 1-inch cubes (about 10 cups)
- 1 1/2 cups fresh strawberries, sliced
- 1 1/2 cups fresh blueberries
- 8 large eggs
- 2 1/4 cups milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 tbsp butter, cut into small pieces (for topping)
- Powdered sugar or maple syrup, for serving (optional)
Instructions
- Grease a 9×13-inch baking dish. Spread half of the cubed bread evenly in the dish.
- Sprinkle half of the blueberries and half of the strawberries over the bread. Repeat with remaining bread and berries.
- In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla, cinnamon, and salt.
- Pour the egg mixture evenly over the bread and berries, pressing down lightly to help absorb the custard.
- Cover and refrigerate for at least 4 hours or overnight.
- When ready to bake, preheat oven to 350°F (175°C). Dot the top with butter pieces.
- Bake uncovered for 45–50 minutes, or until the top is golden and the center is set.
- Let cool slightly before serving. Top with powdered sugar or maple syrup if desired.
Notes
- Can be prepared the night before and baked in the morning for an easy brunch option.
- Use day-old bread for best texture — it absorbs the custard without becoming soggy.
- Frozen berries can be used, but thaw and drain them first.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 180mg