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Sourdough French Toast Casserole

Sourdough French Toast Casserole

A baked sourdough bread casserole soaked in a creamy custard, topped with a vibrant mixed berry compote. Perfect for a flavorful and comforting vegetarian breakfast.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, casserole
Cuisine American
Servings 8 people
Calories 350 kcal

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.