Baked Berry French Toast

This recipe is similar to a bread pudding recipe which has almost a custard like texture. The outside has a good crunch and the inside gives a warm, soft and sweet taste.
This is the perfect dish to have for brunch and that will serve a crowd.

Ingredients:

  • Unsalted butter (room temperature)
  • 6 large eggs
  • 3 cups of whole milk
  • 1/3 cup of sugar
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of coarse salt
  • 10 1/2-inch thick slices of a brioche loaf
  • 1 cup of fresh berries (I used half a cup of blueberries and half a cup of strawberries.)
  • Confectioners sugar for serving

Directions:

Butter your baking dish and set aside.
In a large bowl, whisk together your eggs, milk, sugar, cinnamon and salt.
Dip brioche slices in egg mixture and arrange in dish, slightly overlapping.
Pour remaining egg mixture over brioche slices and cover with plastic wrap. Let it sit for 30 minutes or refrigerate overnight.

Preheat oven to 325°F and before placing dish inside, sprinkle berries in between and on top of the brioche slices. (If berries are out of season or too tart for your liking, sprinkle a tablespoon or two of sugar on them before placing them inside the baking dish.)
Bake until puffed and custard is just set, 55 to 65 minutes. (You may tent with foil if it is browning too quickly.)

Let cool for 15-20 minutes before dusting with confectioners’ sugar just before serving and enjoy!

French Toast Bake

From my kitchen to yours,

-R. Garcia

Posted by

Just a proud Texan blogging about baking + cooking, crafting, gardening, journaling, preaching, reading, thrifting, and traveling.

2 thoughts on “Baked Berry French Toast

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s