Triple Berry French Toast (Printable Version)
Layers of custard-soaked bread and mixed berries baked with a cinnamon streusel topping for a warm morning treat.
# Everything You’ll Need:
→ Base
01 -
14 oz French bread, cut into 1.5-inch cubes
→ Custard
02 -
6 large eggs, lightly beaten
03 -
¾ cup 2% or whole milk
04 -
1 tbsp pure vanilla extract
05 -
1 tbsp ground cinnamon
→ Brown Sugar Butter Layer
06 -
4 tbsp unsalted butter, melted
07 -
½ cup packed golden brown sugar
→ Triple Berry Topping
08 -
12 oz frozen triple berry mix, defrosted
→ Streusel Topping
09 -
1 cup all-purpose flour
10 -
⅓ cup brown sugar
11 -
3 tbsp granulated sugar
12 -
1 tsp ground cinnamon
13 -
6 tbsp unsalted butter, melted
# Steps to Cook:
01 -
Position oven rack in the center and preheat oven to 350°F. In a 5–7 quart cast iron pan, spread the mixture of melted butter and packed brown sugar evenly across the bottom.
02 -
Cut French bread into 1.5-inch cubes and place in a large bowl. Whisk together eggs, milk, vanilla extract, and cinnamon until fully blended. Pour custard over bread cubes and gently toss to coat all pieces evenly.
03 -
Spread the custard-soaked bread evenly over the butter and brown sugar base in the pan. Distribute the defrosted triple berry mix uniformly on top of the bread layer.
04 -
Bake uncovered for 25 minutes. If the bread begins to brown too quickly, loosely cover with foil to prevent over-browning.
05 -
Combine flour, brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl. Mix with a fork until coarse crumbs form.
06 -
Remove pan from oven after 25 minutes. Sprinkle the streusel topping evenly over the casserole. Return to oven and bake for an additional 30 minutes until topping is crisp and casserole is set.
07 -
Allow the bake to cool slightly before cutting into slices. Serve warm for best flavor.
# Extra Suggestions:
01 -
Can be assembled the night before and baked fresh in the morning for convenience.
02 -
Fresh berries may replace frozen for a vibrant, fresh flavor.