Ingredients
- 1 loaf day-old brioche, challah, or French bread, cut into 1-inch cubes
- 2–3 cups mixed berries (fresh or frozen: blueberries, raspberries, strawberries)
- 6 large eggs
- 1 1/2 cups milk (or half-and-half)
- 1/2 cup heavy cream (optional)
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Butter (for greasing baking dish and optional topping)
- Powdered sugar and maple syrup, for serving
Instructions
- Grease a 9×13-inch baking dish with butter.
- Add half the bread cubes to the dish, then sprinkle with half the berries. Repeat with remaining bread and berries.
- In a large bowl, whisk together eggs, milk, cream (if using), sugar, vanilla, cinnamon, and salt.
- Pour the custard evenly over the bread and berries. Gently press to ensure all bread is soaked.
- Cover with foil and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350°F (175°C).
- Bake covered for 30 minutes. Uncover and bake an additional 20–25 minutes, until golden and set in the center.
- Let rest for 5–10 minutes before serving. Dust with powdered sugar and serve with maple syrup.
Notes
- Use frozen berries straight from the freezer—no need to thaw.
- Dot softened cream cheese between layers for a richer twist.
- Top with slivered almonds or pecans for added crunch.
- Make it dairy-free with almond/oat milk and vegan butter.
- Wrap and freeze leftovers in individual portions for easy reheating.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 290mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 155mg