French Toast Bake with Berries
French Toast Bake with Berries delivers golden, custardy perfection with juicy berries and a mascarpone filling. Assemble overnight and bake!
Ingredients
- 5 4 oz French demi baguettes, (or larger ones, cut to fit in a 9x13 pan)
- 8 oz mascarpone cheese, or cream cheese, room temperature
- 2 tsp. vanilla extract, divided
- 1 tsp. almond extract
- 2 cups powdered sugar
- 1 Tbsp. lemon zest
- 2 cups fresh blueberries
- 1 cup fresh raspberries
- 6 eggs
- 2 cups milk
- ¾ cup granulated sugar, divided
- 1 ½ tsp. ground cinnamon, divided
- Maple syrup, for serving
Equipment
Instructions
- Prepare a 9x13 baking dish with cooking spray.
- Cut each baguette into 1-inch slices, cutting to, but not through, bottom of loaf. If using a longer baguette, cut to fit in a 9x13 pan.
- Prepare the filling by beating the mascarpone cheese, 1 tsp. vanilla and almond extract until smooth. Beat in the powdered sugar and lemon zest; fold in the berries.
- Spoon the filling between the baguette slices; arrange the baguettes side by side in a 9x13 pan.
- In a large bowl, whisk together the eggs, milk, 1/2 cup sugar, 1/2 tsp. cinnamon, and 1 tsp. vanilla extract. Pour over the bread; cover and chill overnight (up to 2 days).
- Preheat oven to 350 degrees.
- Remove French toast from refrigerator while oven heats. With remaining 1/4 cup sugar and 1 tsp. cinnamon, mix together; sprinkle over the French toast.
- Bake, uncovered, 30-40 minutes, or until puffed and golden and a knife inserted in the center comes out clean. Cover with foil and bake another 5-10 minutes if needed (and eggs are set).
- Remove; cool. Serve with your favorite maple syrup!
Notes
Sandy’s tips:
- Storage: This French toast bake with berries can be stored in the refrigerator for up to 5 days. Cover the dish tightly with plastic wrap or aluminum foil to maintain freshness.
- Freeze: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Make-ahead: This dish is ideal for preparing in advance! Soak overnight in the fridge, then add 10 minutes to the baking time if starting with a cold dish.
- Use day-old bread: Slightly stale bread absorbs the custard better without turning mushy.
- Uniform bread slices: Make slices in the bread, 1-inch apart, for consistent soaking and baking. Don’t slice all the way through the bread as the custard will seep through.
- For a golden-brown topping: Bake uncovered for the first 30-40 minutes to crisp the top.
- Type of bread: Feel free to use other types of bread for this berry stuffed French bread, such as brioche, challah, sourdough, or Texas toast for a heartier texture.
- Gluten-free: Use GF bread when catering to allergies.
- Berries: I’ve used blueberries and raspberries, but this is equally delicious with strawberries, blackberries, as well as other fruit (bananas, apples, peaches, or mangoes).
-
Nutrition Facts
Calories: 430kcal, Carbohydrates: 83g, Protein: 12g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 211mg, Sodium: 121mg, Potassium: 265mg, Fiber: 3g, Sugar: 35g, Vitamin A: 936IU, Vitamin C: 11mg, Calcium: 200mg, Iron: 1mg