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Berry-Berry Christmas French Toast Casserole

Dec 27, 2021

There is nothing more joyful than waking up on Christmas morning when my daughters are home for the holidays. When they were children, they would rise at the crack of dawn, or earlier! Now, as adults, I usually make it to the kitchen before them, just in time to pop this delicious casserole in the oven so it can cook while we open gifts together.

We always set the kitchen table the night before Christmas, with festive holiday-themed napkin rings and flowers. The coffee is freshly ground and ready. We no longer set out cookies and milk by the chimney, but instead tiptoe over to stuff stockings—always the last thing to we do. With the scene set and ready, we can all enjoy the morning together, and no one is tethered to the kitchen.

Delicious and decadent, this is a simple alternative to French toast, and some may say a cousin to bread pudding. This recipe can be made and baked immediately, however, the beauty of preparing it the night before is the ease of simply popping it in the oven in the morning so you can enjoy the festivities. It also allows the bread time to soak up the custard, which makes the inside even creamier and more decadent.

While we prefer plant-based milks, 2% or a combination that includes half and half is also quite delicious! Simply assemble the casserole, cover well, and refrigerate overnight. The next day-uncover, spoon the topping over the casserole, and bake.

Prep Time: 15 min

Cook Time: 40 min

Yield: Serves 6

Recipe Ingredients

1 (8-oz.) day-old crusty baguette, whole-grain or sourdough, cut into 1-inch cubes

1 ripe banana

1 cup almond milk

3 large eggs

3 large egg whites

2 tablespoons pure maple syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon kosher salt

12 ounces of fresh or frozen mixed berries, thawed if frozen

For the topping:

2 tablespoons unsalted butter, melted

2 tablespoons dark brown sugar, packed

1 teaspoon ground cinnamon

Pinch kosher salt

1/3 cup chopped walnuts or almonds

Recipe Instructions

Lightly grease a 13 X 9-inch baking dish.

Arrange bread cubes in greased baking dish.

Using a fork, mash the banana in a medium-sized mixing bowl until smooth, and whisk in the milk, eggs, egg whites, maple syrup, vanilla, cinnamon, nutmeg, and salt until combined.

Pour the mixture over the bread cubes and toss gently to coat the bread.

Layer the mixed berries over the bread cubes.

Cover with aluminum foil and chill in the refrigerator for 8 hours or overnight.

For the topping:

In a small mixing bowl, combine the melted butter, brown sugar, cinnamon, salt, and nuts, gently tossing until the nuts are completely coated. Cover and refrigerate.

In the morning, preheat oven to 375°F and place an oven rack in the center position.

Remove foil from chilled bread mixture and spoon the nut mixture over top. Replace the foil and bake at 375°F until casserole is set, about 30 minutes. Remove foil and bake until golden brown, about 10 minutes.

Allow the casserole to stand at room temperature for at least 5 minutes before serving.

Serve with maple syrup, extra berries, or a dusting of powdered sugar.

If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it!

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