Description
This Sourdough French Toast Casserole is a delightful baked breakfast dish that combines tangy sourdough bread soaked in a rich custard of eggs, milk, cream, and warm spices. Topped with a fresh mixed berry compote, it offers a perfect balance of creamy, sweet, and fruity flavors. Ideal for a comforting weekend brunch or holiday gathering, this recipe can be prepared ahead of time for convenience.
Ingredients
Scale
For the Sourdough French Toast Casserole
- 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
For the Mixed Berry Compote
- 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
Optional Garnishes
- Powdered sugar, for dusting
- Maple syrup
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with softened unsalted butter to prevent sticking and arrange the cubed sourdough bread evenly in the dish.
- Create Custard Mixture: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and homogeneous.
- Soak Bread Cubes: Pour the custard mixture over the sourdough bread cubes evenly. Press down gently to ensure every piece is soaked. Let it rest for at least 10 minutes to allow the custard to absorb; for best flavor and texture, refrigerate uncovered overnight.
- Bake Casserole: Place the dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the custard is fully set in the center.
- Prepare Berry Compote: While the casserole is baking, combine mixed berries, granulated sugar, lemon juice, lemon zest, and water in a small saucepan. Simmer over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, approximately 8 to 10 minutes. Remove from heat and set aside.
- Rest and Serve: Remove the casserole from the oven and allow it to rest for 10 minutes to set further. Serve warm topped generously with the fresh berry compote, and optionally dust with powdered sugar or drizzle maple syrup for extra sweetness.
Notes
- For a richer flavor, soak the bread overnight in the custard mixture in the refrigerator before baking.
- If using frozen berries, do not thaw before making the compote to avoid overly watery topping.
- Adjust the sweetness of the compote according to your taste by varying the sugar amount.
- Use day-old sourdough or lightly stale bread for optimal absorption and texture.
- This casserole can be assembled ahead and refrigerated before baking, making it ideal for busy mornings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: sourdough French toast casserole, baked French toast, breakfast casserole, holiday brunch recipe, berry compote French toast
