This make ahead Very Berry French Toast Casserole combines raspberries and blueberries for the ultimate burst of flavor.
I wished that there was French toast casserole available to feast on every morning for breakfast. It’s really one of those things that we only have around our home on holidays or special occasions. It’s become part of our holiday tradition to have french toast casserole on Thanksgiving and Christmas morning, and this year I’m making it a part of our Easter tradition, Mother’s Day tradition, and since I’m looking for more reasons to have it, Father’s Day, and birthdays too.
When I was thinking of a French toast casserole for the spring and summer, I had a hard time coming up with ideas that weren’t centered around the winter months. Eggnog isn’t available year round, and so Eggnog French Toast Casserole was out of the question. We love pumpkin year round, but Cinnamon Cream Cheese Stuffed Pumpkin French Toast Casserole is so heavy, and we don’t want heavy meals in the spring and summer.
My girls suggested using fruits, and all sorts of ideas were tossed around from bananas fosters to an apple. They went on and on, and settled on the idea of using berries. They wanted all the berries, but I wasn’t going to pay the crazy prices at that time for blackberries.
I stuck with two household berry favorites, raspberries and blueberries, and this Very Berry French Toast was born! It’s the perfect spring and summer French toast casserole. It would be great for 4th of July with a dollop of fresh whipped cream on top! I know what we’re gonna have for breakfast that morning! 🙂
This base can be made into just about any flavor of French Toast. It may seem like a lot of eggs, but it’s not eggy in flavor, I promise. (I don’t like the flavor of eggs!)
If you’re not into French toast casseroles, which I’m not sure why you wouldn’t be, 😉 here are a couple other breakfast casserole ideas, that aren’t sweet, but savory: Fully Loaded Hash Brown Casserole and Tots and Sausage Casserole.
- 1 loaf French bread, sliced and cubed
- 1/2 cup blueberries
- 1/2 cup raspberries
- 8 eggs
- 2 1/4 cup milk
- 1 teaspoon cinnamon
- 3/4 cup brown sugar
- 1 tablespoon vanilla extract
- 1/3 cup brown sugar
- 1/3 cup flour
- 1 teaspoon cinnamon
- 6 tablespoons butter
- Grease a 9X13 inch baking dish with non-stick cooking spray. Spread the bread cubes into the baking dish, and evenly distribute the raspberries and blueberries. Set aside.
- Whisk together the eggs, milk, cinnamon, brown sugar, and vanilla together. Pour over the bread, and cover. Place in the fridge overnight.
- Preheat oven to 350 degrees. Prepare the topping, and crumble over the top of the casserole. Bake for 45 minutes or until golden brown on top.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 471 Total Fat: 16g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 214mg Sodium: 536mg Carbohydrates: 65g Net Carbohydrates: 0g Fiber: 2g Sugar: 28g Sugar Alcohols: 0g Protein: 16g