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Baked Berry French Toast

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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time (overnight) 8 hours
Total Time 9 hours
Servings 8

Ingredients
  

  • French Toast:
  • 1 loaf 400–450g brioche, challah, or thick-cut white bread, sliced 2–3 cm thick
  • 2 cups mixed berries — strawberries blueberries, raspberries, blackberries
  • 1 tablespoon sugar
  • 1 teaspoon lemon zest
  • Custard:
  • 6 large eggs
  • 1½ cups whole milk
  • ½ cup heavy cream
  • 3 tablespoons sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • Pinch of salt
  • Topping:
  • 2 tablespoons unsalted butter cubed small
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • Serving:
  • Powdered sugar for dusting
  • Maple syrup
  • Fresh berries
  • Whipped cream or crème fraîche optional

Instructions
 

  • Toss berries with sugar and lemon zest. Set aside 10 minutes.
  • Grease a 9x13 inch baking dish generously.
  • Arrange bread slices in overlapping rows in the dish.
  • Scatter berries and all their juices over and between the bread. Tuck berries down between slices.
  • Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt until smooth and sugar is dissolved.
  • Pour custard slowly and evenly over the entire dish, including between slices.
  • Press bread down firmly to absorb the custard.
  • Cover tightly and refrigerate overnight or at least 8 hours.
  • Remove from fridge 20–30 minutes before baking.
  • Preheat oven to 180°C (350°F).
  • Scatter butter cubes over the top. Mix brown sugar and cinnamon and sprinkle evenly over the surface.
  • Bake uncovered 40–45 minutes until deep golden on top and set at the edges with only a faint wobble in the center.
  • Rest 10 minutes before serving.
  • Dust with powdered sugar. Scatter fresh berries. Serve with maple syrup and whipped cream.

Notes

  • Use brioche or challah for the best texture — enriched bread absorbs custard without falling apart
  • Day-old or stale bread absorbs custard better than fresh — dry fresh bread in a low oven for 10 minutes if needed
  • Tuck berries between the bread slices, not just on top, for jammy pockets throughout
  • Press bread firmly into custard after pouring — every slice should be fully saturated
  • Add butter and brown sugar topping just before baking, not the night before
  • Always rest the dish 20–30 minutes at room temperature before baking for even cooking
  • Tent with foil if the top browns before the center sets
  • Rest 10 minutes after baking before slicing for clean portions
  • Reheat leftovers in a 160°C oven for 10–12 minutes to restore the golden top
  • Freeze fully baked portions for up to 2 months — reheat from frozen at 160°C for 20–25 minutes