Sweet, creamy and the perfect dish for a lazy weekend brunch! This french toast bake is always a favorite at our house!
Anyone else agree that weekends and brunch were just made for each other?! Becasue I 100% agree! But lately I’ve been really into those slow weekend mornings so the idea of making a big elaborate brunch seems…well…unappealing, to say the least. Which is why I’ve been LOVING easy brunch recipes like this mixed berries & cream french toast bake! It only requires a handful of ingredients, is all made in one pan AND can it even be put together the night before too! Hello easy breakfast! (Plus it’s such a great option for a fun Mother’s Day brunch too!)
Ingredients for mixed berries & cream french toast bake
- French bread loaf: The basis of your french toast bake! (You can also replace it with your favorite type of bread too. Sourdough is another great option!)
- Mixed berries: Adds sweetness, a pop of color and so much flavor to your french toast casserole! (I used strawberries, blackberries and blueberries for mine but feel free to use a mixture of your favorite berries instead.)
- Cream cheese: Adds creaminess and mellows out the sweetness from the berries! Block cream cheese works the best for this breakfast recipe because it’s easier to cut it into cubes. (You can also use dairy free cream cheese if needed too. Just spoon little dollops of it over each layer of your french toast casserole.)
- Eggs: Helps to hold your french toast bake together!
- Milk: Soaks into your bread pieces while it sits to give your french toast the perfect “custard-like” consistency!
- Maple syrup: Use real maple syrup for the best results! It’s thinner and sweeter than other processed syrup and works so well for this french toast bake!
- Vanilla: Helps to blend all of your flavors together! (And mellows out the sweetness from the berries and syrup too!)
- Cinnamon: Oh who am I kidding, I just really love cinnamon…and personally think it should be in every french toast recipe! 😉
What is the best bread to use for my berries & cream french toast bake?
Believe it or not, stale/leftover bread is THE BEST bread to use for this french toast recipe. As as your breakfast casserole sits in the fridge, the bread pieces start to soak up your egg mixture which transforms it into more of a bread pudding-like consistency. (Which is why this recipe is such a great way to use up your leftover bread slices! It doesn’t matter if they’re stale and hard or not!) I wouldn’t suggest using a super soft bread though because it can make your french toast bake a little more “mushy” in the center instead of more “custard-like”. My favorite types of bread to use are french bread (in loaf form) and sourdough.
Side Note: My absolute favorite french bread to use is from Sprouts and I always make sure to swing by the bakery department to pick one up whenever I’m there. The crust is super crispy and it has a chewy center which makes it perfect for this recipe!
How to make a berries & cream french toast bake
- Whisk your wet ingredients together and set them aside.
- Then cut your french bread loaf into bite sized pieces and add half of them to your baking dish.
- Next, layer half of your cream cheese cubes and half of your fruit over the top. Then top it with your remaining bread pieces, cream cheese cubes and fruit.
- Pour your wet ingredients over the top, cover it and let it sit for 2 hours – overnight in the fridge.
- Once you’re ready to eat, preheat your oven to 350 degrees, uncover your pan and bake it for 25-30 minutes.
- Serve with powdered sugar, maple syurp and extra fruit on the side!
Does my french toast bake have to sit overnight?
Absolutely not! But keep in mind that the longer your french toast casserole sits the softer and more “custard-like” the center will be! I would suggest letting it sit for at least 2 hours before baking it.
Why you’ll love this mixed berries & cream french toast bake
- It’s SUPER EASY! Everything’s made in one pan and your casserole can even be made the night before too!
- A hassle free breakfast or brunch! Don’t want to spend the time making an elaborate breakfast? No problem! Since the entire casserole is prepped beforehand, you can just toss it in the oven to cook while you go about your morning. Then when it’s done, sit down to a super sweet brunch with the family!
- It’s easily adaptable! You can add more or less of whichever ingredient you prefer or use any kind of fruit you have an hand too! (Try this peaches, it’s amazing! 😉 )
- A great way to use up old bread! If you’re anything like me, I bet you’ve got some older bread slices laying around somewhere. But don’t throw them away! Save them instead and when you have enough pieces – treat yourself and your family to this tasty french toast bake!
When should you serve a mixed berries & cream french toast bake? This yummy breakfast casserole is perfect for a Mother’s Day brunch, Christmas morning breakfast, Easter brunch, a bridal shower brunch or even if you’re just feeling lazy one weekend and want to sleep in! 😉
I hope you all enjoy this french toast bake recipe just as much as our family does! Let me know if you try it in the comments below and if you made any changes too!
More recipes you might like:
- Sourdough French Toast Casserole with Blueberries
- Strawberry & Chocolate Hazelnut French Toast Roll Ups
- Lemon French Toast with Blueberry Compote
- Banana Bread French Toast
- Lemon Ricotta Pancakes with Pomegranate Syrup
Mixed Berries & Cream French Toast Bake
- 1 large french bread loaf, cut into 1 inch pieces (about 10 cups)
- 1 8oz. package cream cheese, cubed*
- 4 eggs
- 1½ cups unsweetened almond milk
- ¼ cup cup maple syrup
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ cup each strawberries, blackberries & blueberries (chopped if needed)
- Whisk the eggs, maple syrup, vanilla and cinnamon together and set it aside.
- Then spray a 9×13 inch pan with non-stick cooking spray and spread half of your bread pieces on the bottom. Layer it with half of your cream cheese cubes and half of your fruit. The repeat the layers again.
- Next, pour your egg mixture over the top, cover the pan and let it sit in the fridge for 2 hours – overnight. (The longer it sits the more “custard-like” the center will be.)
- When you’re ready to eat, preheat your oven to 350 degrees. Once the oven is hot, uncover your pan and bake it for 25-30 minutes.
- Serve immediately with powdered sugar, maple syrup and extra fruit on the side.