Can I use frozen berries?

Yes, you can. No need to thaw them first. Just scatter them frozen over the top. They’ll bake beautifully.

What’s the best bread to use?

Stale French bread, brioche, or challah all work well. You want something sturdy that won’t turn mushy.

Keep leftovers in an airtight container in the fridge for 3–4 days. Reheat slices in the microwave. Store syrup separately.

A make-ahead breakfast casserole soaked in cinnamon-vanilla custard and topped with fresh berries. Perfect for brunch, holidays, or lazy weekends.

Scale

12–14 cups French bread (cubed, ideally stale or dry)

8 large eggs

2 cups 2% milk (or almond/oat milk)

2 tsp vanilla extract

1 tsp cinnamon

2/3 cup brown sugar

1 cup strawberries (sliced)

1/2 cup blueberries

1–2 tbsp powdered sugar (optional, for dusting)

Maple syrup (for serving)

Cook Mode Prevent your screen from going dark

1. Grease a 9×13″ casserole dish with oil or butter.

2. Fill 3/4 of the dish with cubed bread.

3. In a bowl, whisk eggs, milk, vanilla, cinnamon, and brown sugar.

4. Pour egg mixture evenly over bread cubes.

5. Top with strawberries and blueberries.

6. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

7. Preheat oven to 350°F.

8. Bake for 35–50 minutes, checking for doneness at 35 minutes.

9. Remove from oven and cool slightly.

10. Sprinkle with powdered sugar and drizzle with maple syrup before serving.

Use dry or stale bread for best absorption.

Baking time may vary by oven and bread moisture.

Can be prepared the night before for convenience.

Try using different berries or breads to switch it up.

Leftovers reheat well and make a great second-day breakfast.