It’s always good to have an easy and delicious, go-to brunch option. My Puff Pastry Breakfast Pizza is my favorite savory go-to but I needed a sweet go to as well. I kicked this around in my head for a while, mostly because the opportunity never presented itself.
This changed when my friend and neighbor Erica invited us over for brunch. Her sister, mom and Nephew were going to be coming into town from an hour away. He is 2 weeks younger than A and such a cutie. It seemed like the perfect opportunity to try making some sort of baked french toast casserole. I did a little research and was inspired by this recipe from Ezra Pound Cake and this recipe from White Lights on Wednesday. After reading through both, I began mixing together items that I had on hand (I had already picked up Challah in eager anticipation of making something). I also knew I wanted to add some berries into the mix and a streusel topping is always a good idea.
I am so happy with how this turned out. It is definitely sweet, but the berries add a bright and fresh note and the streusel topping adds a delicious crunch. This is not a dish that needs syrup, though a sprinkle of confectioner’s sugar might be pretty. I believe this dish is perfect to serve along size other brunch items that have a more savory flavor profile.
Baked French Toast with Mixed Berries
- 6 eggs
- 2.5 cups of milk
- 2 Tbsp. of sugar
- A pinch of salt
- 1 tsp. of vanilla extract
- 2 cups of the berries of your choice, divided (I used raspberries and blueberries)
- 1 loaf of stale Challah, cut into 1.5 inch cubes (I left mine out over night)
Preheat the oven to 350 degrees and spray your 9″ x 13″ baking pan with cooking spray. In a separate bowl mix the first five ingredients and whisk until well combined.
Put your half of Challah into the baking pan and top with half of the berries. Then put the rest of the Challah into the pan and top with the rest of the berries.
Pour your egg mixture evenly over the Challah. Top with wax or parchment paper and weigh down with another pan for 10 minutes (I happen to have 9″ x 13″ pans and I put books in the empty one to weight it, but whatever will fit works).
Remove the pan and the paper and top the Challah with Streusel (recipe below). Bake uncovered for around 40 minutes or until nicely browned. Allow at least 20 minutes to cool and serve.
Alton Brown’s Streusel Topping
Source: Based on Alton Brown’s recipe
- 1/2 of a cup of flour
- 3/4 of a cup brown sugar
- 1 tsp. of salt
- 1 tsp. of ground cinnamon
- A dash of ground nutmeg
- 2 Tbsp. of softened butted
Mix all ingredients together until well combined and “crumbly.”
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