Dessert

Sourdough French Toast Casserole with Berry Compote Recipe

BySophie Carsel January 8, 2026January 8, 2026

Introduction

This Sourdough French Toast Casserole is a delightful breakfast treat that combines the tangy flavor of sourdough bread with a rich, creamy custard. Topped with a warm mixed berry compote, it’s perfect for weekend mornings or special occasions.

A square dessert with three clear layers sits on a white plate over a white marbled texture surface. The bottom and top layers are thick pieces of golden toasted bread with a slightly crispy texture. The middle layer is creamy and smooth, pale yellow in color, looking like soft custard or cream. The dessert is generously topped with thick, bright red berry sauce that drips down all sides and is crowned with a mix of glossy red and dark red berries, dusted lightly with powdered sugar. A silver fork rests on the edge of the plate next to the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 loaf (approximately 1.1 lbs) sourdough bread, cut into 1-inch cubes
6 large eggs
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
1/2 cup (100 g) granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp unsalted butter, softened, for greasing
2 cups (approximately 10.6 oz) mixed berries (fresh or frozen)
1/4 cup (50 g) granulated sugar
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp water
Powdered sugar, for dusting
Maple syrup

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with the softened butter. Arrange the sourdough bread cubes evenly in the dish.
Step 2: In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until smooth and well combined.
Step 3: Pour the custard mixture evenly over the bread cubes. Gently press down so all the bread absorbs the custard. Let it sit for at least 10 minutes, or refrigerate overnight for deeper flavor.
Step 4: Bake the casserole in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set.
Step 5: While the casserole bakes, make the berry compote. Combine mixed berries, granulated sugar, lemon juice, lemon zest, and water in a small saucepan. Simmer over medium heat, stirring occasionally, until the berries soften and the sauce thickens slightly, about 8–10 minutes. Remove from heat.
Step 6: When the casserole is done, remove it from the oven and let it rest for 10 minutes. Serve warm, topped generously with the berry compote. Optionally, dust with powdered sugar and drizzle with maple syrup.

Tips & Variations

Use day-old sourdough bread for better absorption and texture in the casserole.
For a nutty crunch, sprinkle chopped pecans or walnuts on top before baking.
Swap mixed berries for your favorite fruit, like sliced peaches or apples, depending on the season.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in a microwave or warm them in the oven at 325°F (160°C) until heated through. The berry compote can be stored separately and warmed gently before serving.