Berry Baked French Toast

This is either your Easter dinner pre-game, or your weekend brunch main event.  

The best part about this dish, besides the general decadent deliciousness of it, is that you can prep it the night before. Slip this gorgeous dish into the fridge overnight and pop it in the oven first thing in the morning.  Your house will be smelling sweet, the oven warmed up for a day of holiday cooking, and tummies full before the mimosas start flowing. 

This dish, prepped ahead of time, can make your Easter Sunday morning a little more peaceful whether you’re rushing around with guests, getting everyone out the door to celebrate with family or just throwing one of your fabulous Sunday brunches. It will tied everyone over until the main event, which in my opinion, is the scalloped potatoes and deviled eggs. 

I love using a mix of berries in this dish because you the beautiful melding of the reds, blues and purples going throughout the dish and it’s like a piece of art when you serve it. I used Raspberries, blueberries and blackberries in this recipe but you can try strawberries, gooseberries, or whatever else might be in season. 

I substituted the Greek yogurt for a richer ingredient like the cream cheese or even mascarpone. Both of these would be beautifully decadent, creamy and rich. But if you want something a little lighter, opt for the yogurt, or try using half yogurt and half cream cheese if you want to be just a little naughty. 

Don’t skip on the powdered sugar dusting when you serve this. It finishes so nicely and makes it look like professional patisserie perfection! 

Berry Baked French Toast

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Breakfast, brunch

Servings 6 people

Ingredients

  

• 1 cup plain Greek yogurt (can also use cream cheese or mascarpone)
• 1/2 cup sugar
• 2 tsp vanilla
• 2 eggs
• 1 1/2 cups whole milk
• 1 carton mixed berries
• 1 French baguette
• 2-3 tbsp powdered sugar for dusting at the end
• Maple syrup for serving

Instructions

 

• Preheat oven to 350, lightly spray or grease a 9 x 13” baking dish
• Beat together the yogurt, sugar, vanilla, cinnamon until blended well
• Add eggs one at a time, then the milk. Mix well
• Slice the baguette on a deep angle, about ½” thick per slice. Arrange slices of bread in the dish and top with the berries, pour over the mixture and let stand 15 minutes (you can also prep this the night before, cover and keep in fridge, then bake in the morning). Bake for 45-60 minutes, until the top is dark brown and crispy
• Let rest 10 minutes to cool slightly. Serve with maple syrup and sifted powdered sugar over the top, add more berries and maybe some mint leaves if you want to get fancy.