Mixed Berry French Toast Bake is easy to make and ready in an hour with no overnight chilling needed. With delicious pockets of berries and cream cheese, and topped with fruit sauce, it’s perfect for breakfast or brunch.
I was about to make my usual morning smoothie with frozen berries when I eyed the bag of Texas toast I bought a few days ago sitting on the counter still unopened. In a quick second, my tastebuds switched from craving a healthy fruit shake to a more indulgent mixed berry french toast bake.
What I I love about this french toast casserole is there’s no pre-planning needed. You can prep it the night before and pop it in the oven the next day if you’re unlike me and have the foresight to do so or make and bake it the same day without overnight chilling if you’re like me and can’t wait.
Although, If you’re making this ahead of time, remember to add the berries when you’re ready to bake as they tend to bleed into the baked bread.
This oven-baked french toast recipe is so quick and easy; you get a scrumptious breakfast or brunch in an hour! It’s perfect for feeding a crowd without the hassle of dipping and flipping bread slices one after the other.
And not only is it convenient, but it’s also incredibly delicious! The soft custardy bread is studded with raspberries, blackberries, strawberries, blueberries, and cream cheese and topped with a perfectly sweetened fruit sauce; it doubles as breakfast and dessert in my book!
If you want a creative way for kids to enjoy fruit, they won’t be able to get enough of this french toast bake! They’ll love finding those pockets of fruit and cheese, and you can certainly make each slice more fun with a generous dollop of whipped topping.
What is the best bread to use for French Toast?
Although oven-baked french toast is a no-fuss dish, using the right kind of bread is essential for best results. Choose bread that as a dense crumb and is sturdy enough to hold up to soaking.
Texas toast is my favorite as they’re thick, hearty, relatively expensive, and have a great eggy flavor but challah, brioche, and French loaves are also excellent choices.
Tips on How to Make Mixed French Toast Bake
- For a soft custardy middle but not mushy, use day-old bread as possible. They’ll soak up the liquid without falling apart. If you have a fresh loaf, cut into slices, arrange in a single layer on a baking sheet and bake in a 300 F oven for a few minutes to dry out.
- Do not cut out the crust; the golden, slightly crisp edges they turn into during baking are my favorite part!
- Sometimes, regardless of how you hard you beat, those pesky streaks of egg whites just won’t go away. You can run the mixture in a blender until well-combined or strain with a fine mesh sieve.
- If you’re prepping the casserole ahead of time, add the berries when you’re ready to bake so they don’t bleed into the custard. Also, if using frozen fruit, make sure they’re completely thawed.
- For neat squares, allow the baked french toast to stand for a few minutes before slicing.
Berries are in season now and are at their sweetest! Make sure to give this breakfast casserole a try. It makes great leftovers and is just as amazing warm from the oven or cold from the fridge.
Looking for more ways to enjoy Summer berries? This mixed berry cobbler is fantastic with a scoop of vanilla ice cream!
For the French Toast
For the French Toast
- In a greased 9x13 baking dish, place half of bread and place cream cheese and berries over bread. Top with the remaining bread.
- In a large bowl, beat eggs. Add milk, heavy cream, sugar, and vanilla extract and whisk well until well-blended.
- Pour egg mixture over bread mixture. Cover with foil.
- Bake, covered, in a 350 F oven for about 20 minutes. Remove foil and continue to bake for another 20 to 25 minutes or until golden brown and center is set.
- Remove from the oven and let stand for about 5 minutes before slicing. Serve with fruit sauce.
For the Fruit Sauce
- In a small saucepan over medium heat, combine berries, sugar, and water. Bring to a boil, mashing fruits with the back of the spoon and stirring until sugar is dissolved.
- Lower heat and simmer uncovered for about 7 to 10 minutes or until berries are softened.
- Slowly add cornstarch slurry, whisking regularly to prevent lumps. Continue to cook for 2 to 3 minute or until sauce is thickened.
- Stir in butter until melted. Serve syrup over french toast.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”