Berry French Toast Casserole

Make French toast for a crowd by layering it in a baking dish and soaking overnight.
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  • Level: Easy
  • Total: 9 hr 15 min (includes overnight refrigeration)
  • Active: 20 min
  • Yield: 6-8
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2 tablespoons unsalted butter

One 1-pound, day-old unsliced loaf white bread

2 1/2 cups mixed berries, such as blueberries, raspberries and blackberries

3 cups milk

2/3 cup granulated sugar

1/2 cup heavy cream

2 teaspoons pure vanilla extract

1/2 teaspoon pure almond extract

6 large eggs

Kosher salt

Confectioners' sugar, for dusting

Warm maple syrup, for serving


  1. Butter the bottom and sides of a 9-by-13-inch baking dish. Slice the bread into 3/4- to 1-inch-thick slices. Tile the bread in the dish, overlapping the slices. Scatter the berries over the bread, letting some fall to the bottom of the dish.
  2. Whisk the milk, granulated sugar, cream, vanilla and almond extracts, eggs and 1/4 teaspoon salt in a medium bowl until the sugar is dissolved. Pour over the bread and berries and press gently on the bread to immerse in the egg mixture. Melt the butter and drizzle over the top of the casserole. Cover with plastic wrap and refrigerate overnight.
  3. Preheat the oven to 350 degrees F. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, tenting it with foil if the bread starts to become too dark, 45 to 50 minutes. Let rest for 10 minutes, then dust with confectioners' sugar and serve with warm maple syrup on the side.