Imagine waking up to a warm, comforting breakfast that fills your kitchen with the aroma of cinnamon and vanilla. This sourdough French toast casserole is a perfect morning treat that combines the rustic charm of sourdough bread with a rich, creamy custard and a vibrant mixed berry compote topping.
Whether you’re preparing a special weekend brunch or a holiday breakfast, this baked casserole offers both ease and elegance, soaking the bread perfectly for a custardy delight baked to golden perfection.
- The sourdough bread adds a unique tangy and hearty texture that absorbs the custard beautifully.
- The creamy custard is infused with warming spices like cinnamon and nutmeg, elevating every bite.
- The mixed berry compote provides a fresh and tangy contrast, brightening each serving.
- It can be prepared the night before, making busy mornings effortless.
Ingredients
- Sourdough bread (1 loaf, approx. 1.1 lbs): Dense, tangy bread cut into 1-inch cubes to soak up the custard evenly.
- Large eggs (6): Provide rich structure and help set the custard base for the casserole.
- Whole milk (2 cups, 480 ml): Adds creaminess while keeping the custard light and smooth.
- Heavy cream (1 cup, 240 ml): Enhances richness and creates a velvety custard texture.
- Granulated sugar (1/2 cup, 100 g): Sweetens the custard and balances the tang of sourdough.
- Vanilla extract (2 tsp): Brings warm, fragrant notes that complement the spices beautifully.
- Ground cinnamon (1 tsp): Adds a cozy, aromatic warmth to the custard mixture.
- Ground nutmeg (1/4 tsp): Subtle spice that enhances the custard’s depth of flavor.
- Salt (1/4 tsp): Balances sweetness and intensifies flavors.
- Unsalted butter (2 tbsp, softened): Used for greasing the baking dish to prevent sticking.
- Mixed berries (2 cups, approx. 10.6 oz, fresh or frozen): A vibrant blend for the tangy, sweet compote topping.
- Granulated sugar (1/4 cup, 50 g): Sweetens the berry compote while the fruit simmers.
- Lemon juice (1 tbsp): Brightens the berry compote with fresh acidity.
- Lemon zest (1 tsp): Provides fragrant citrus notes complementing the berries.
- Water (2 tbsp): Helps loosen the compote as it cooks to a syrupy consistency.
- Powdered sugar: Optional finishing dust to add a touch of elegance at serving.
- Maple syrup: Optional natural sweetener to drizzle over warm casserole servings.
Instructions
- Preheat and Prepare Baking Dish
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with softened butter to ensure the casserole doesn’t stick during baking and achieves golden edges.
- Arrange Bread Cubes Evenly
Place the sourdough bread cubes evenly in the prepared baking dish. Distributing the cubes uniformly ensures that the custard soaks through consistently, yielding a perfect texture throughout.
- Whisk Custard Mixture
In a large bowl, combine eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk thoroughly until smooth and well incorporated to create a flavorful custard base.
- Pour Custard over Bread
Pour the custard evenly over the arranged bread cubes. Gently press the bread down to soak as much custard as possible. Allow it to sit for at least 10 minutes so the bread fully absorbs the mixture. For best texture and flavor, refrigerate overnight if possible.
- Bake the Casserole
Bake the casserole in the preheated oven for 40–45 minutes until the top is golden brown and the custard is fully set. The aroma will fill your kitchen and indicate it’s ready to enjoy.
- Prepare Mixed Berry Compote
While baking, make the compote by placing mixed berries, sugar, lemon juice, lemon zest, and water in a small saucepan. Simmer over medium heat for 8–10 minutes, stirring occasionally until berries break down and sauce thickens slightly, adding lively flavor and color.
- Rest and Serve
Once baked, remove the casserole from the oven and let it rest for 10 minutes to set fully. Serve warm topped generously with the bright mixed berry compote, and optionally dust with powdered sugar or drizzle with maple syrup for extra sweetness.
- Refrigerating overnight allows the bread to absorb more custard, enhancing texture and flavor.
- Use any combination of fresh or frozen mixed berries based on availability for the compote.
- You can adjust the compote’s sweetness by varying the sugar according to your taste preference.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain the creamy texture without drying out.
Serving Suggestions
Serve slices with extra fresh berries or a dollop of whipped cream. Pair with coffee or a fresh fruit juice to round out a delightful breakfast or brunch experience.
- Allow the casserole to sit undisturbed after pouring custard to ensure maximum absorption by the bread.
- For a richer dish, substitute half the heavy cream with mascarpone or cream cheese.
- Use day-old sourdough for best soakability; fresh bread may become too mushy.
FAQs
- Can I prepare the casserole the night before?
Yes, refrigerating the assembled casserole overnight helps the bread absorb the custard deeply, enhancing texture and flavor.
- Can I use other breads instead of sourdough?
While sourdough adds a unique tang, you can substitute with challah, brioche, or French bread for a sweeter, softer result.
- Is it possible to make this dairy-free?
Substitute whole milk and heavy cream with plant-based milks like almond or oat, keeping in mind texture may vary slightly.
- How long will leftovers last?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
- Can I freeze the casserole?
Yes, freeze before baking for up to 1 month. Thaw overnight in the fridge and bake as directed.
- What type of berries work best for the compote?
Use a mix of berries such as blueberries, raspberries, blackberries, and strawberries, fresh or frozen.
- Can I add nuts or toppings?
To add crunch, sprinkle toasted pecans or almonds on top after baking along with the berry compote.
Sourdough French Toast Casserole
Equipment
- 1 9x13-inch baking dish greased with softened butter
- 1 large mixing bowl
- 1 small saucepan
- 1 whisk
Ingredients
- 1 loaf sourdough bread cut into 1-inch cubes (about 1.1 lbs)
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter softened (for greasing)
- 2 cups mixed berries fresh or frozen
- 1/4 cup granulated sugar for berry compote
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons water
- Powdered sugar for dusting (optional)
- Maple syrup for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with softened butter and arrange the sourdough bread cubes evenly inside.
- In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until fully combined.
- Pour the custard mixture over the bread cubes. Gently press the bread to soak all pieces. Let stand for at least 10 minutes or refrigerate overnight for better flavor.
- Bake the casserole in the preheated oven for 40 to 45 minutes, until the top is golden brown and the center is set.
- While baking, prepare the berry compote by combining mixed berries, granulated sugar, lemon juice, lemon zest, and water in a small saucepan. Simmer over medium heat for 8 to 10 minutes, stirring occasionally, until thickened.
- Remove the casserole from the oven and let it rest for 10 minutes. Serve warm topped with the berry compote and optional powdered sugar or maple syrup.
Notes
- Refrigerate casserole overnight before baking for best texture and flavor.
- Use any combination of fresh or frozen mixed berries for the compote.
- Adjust sweetness of berry compote to taste.
- Store leftovers covered in the fridge for up to 3 days.
