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Berries ’N Cream French Toast Casserole makes for the perfect breakfast or brunch recipe for your lazy Sundays or special gathering.
Author: Silvia Ribas
Recipe type: Breakfast
Serves: 4-6 servings
18-20½ inch slices of french baguette
¾ cup milk
1 tbsp sugar
2 tbsp cream cheese
1 cup mixed blueberries and raspberries + extra for topping
3-4 extra large strawberries + extra for topping
2 tbsp confectioning sugar
Pre-heat oven to 350F degrees.
Arrange the baguette slices side by side in a loaf size baking dish (see picture above). Set aside
Add the eggs, milk, sugar and cream cheese to a large glass bowl and beat mix using an electric hand mixer (or blender!) until there are no cream cheese chunks left.
Pour cream and milk mixture over the french baguette slices (see picture above).
Slice the extra large strawberries length wise, discarding the uneven sized ends. Depending on the size of your strawberries you may need to use anywhere from 3 to 5 strawberries. Place sliced strawberries in between every-other french baguette slice. Any left over strawberries may be placed in the ‘front roll’ or in back of the baguette slices (see picture above)
Bake for 35 minutes or until french baguette starts to turn golden brown, and the cream and egg batter is cooked (no longer runny).
Sprinkle with confectioning sugar and serve hot, topped with fresh berries and syrup.