This berry french toast casserole is perfect for special occasions or weekend brunch! It can be prepped ahead and baked in the morning. Easy, delicious and a total crowd pleaser!
1loafbrioche challah or french bread, cut into 1-inch cubes
3cupmixed berries*
1(8 oz) blockcream cheesecut into 1/2-inch cubes
For the Base
1 1/2cupwhole milk
1cupheavy cream
2/3cupbrown sugarlightly packed
8eggs
1tspvanilla extract
1tspalmond extract
3/4tspground cinnamon
3/4tspcoarse kosher sea salt
For the Topping
1/2cupall-purpose flour
1/2cupbrown sugarlightly packed
1/4tspground cinnamon
7tbspunsalted buttercold and cut into tablespoonsÂ
1/4cupsliced almonds
Instructions
Lightly butter the bottom of a tall 9x13-inch baking dish. Add half of the cubed bread into the pan. Top with half of the mixed berries and cubed cream cheese. Add remaining bread over top along with remaining berries and cream cheese.
In a medium mixing bowl whisk together the milk, cream, brown sugar, eggs, vanilla extract, almond extract, cinnamon and salt. Pour over the bread, coating it evenly. Cover dish with a sheet of foil and place in the refrigerator overnight.
Preheat oven to 350 degrees.
Meanwhile, make the topping in a medium mixing bowl. Combine the flour, brown sugar and cinnamon. Using a pastry blender, cut the butter in until pea size clumps form. Stir in the almonds. Remove the foil from the baking dish and sprinkle topping on.
Place in the oven and bake for 60-75 minutes or until set. The top should be golden brown in color and the middle should spring back when touched. Remove from the oven and allow to cool for 15 minutes before slicing and serving. Dust with powdered sugar and drizzle with maple syrup, if desired.
Notes
* I used one cup of each: blackberries, raspberries and blueberries.