by: Kate McMillan
Cook Time
60 minutes
Prep Time
15 minutes
Yield
10–12 servings
Total Time
60 minutes
Prep Time
15 minutes
Yield
10–12 servings
summary
There is something so lovely and cozy about pulling a warm breakfast out of the oven on Christmas morning. This blackberry French toast bake recipe is super easy and mostly involves hands-off baking time. Serve with a fruit salad and bacon, and breakfast is served.
ingredients
- 15 large eggs
- 3 cups whole milk
- 1 tablespoon pure vanilla extract
- 1½ teaspoon ground cinnamon
- ⅛ teaspoon kosher salt
- 1½ loaves (1.5 pounds) challah bread, cut into 1-inch cubes
- 1 pound (about 2 heaping cups) fresh blackberries
- 2 tablespoons unsalted butter, melted
- Warm maple syrup, to serve
- Powdered sugar, to serve
directions
- In a large mixing bowl, whisk together the eggs, milk, vanilla, cinnamon and salt. Set aside.
- Butter or lightly spray a casserole dish—we recommend the 9”x13” White Trees Baker. Add half the cubed bread to the pan. Sprinkle half of the blackberries over the bread, and then add the reset of the bread to the pan. Finish with the remaining blackberries on top.
- Carefully pour the egg mixture all over the bread. Take a metal spatula and gently push down on the bread so that the custard mixture reaches the top. Allow to sit at room temperature while you preheat the oven—you want to give the bread time to absorb the custard mixture.
- Preheat the oven to 350°F. Cover the pan with aluminum foil and bake for 30 minutes. Remove the aluminum foil, brush the top with the melted butter and continue to bake, uncovered, until the eggs are set and the bread is golden brown, about 30 more minutes.
- Cool slightly and serve drizzled with maple syrup and dusted with powdered sugar.
notes
You can assemble this blackberry baked French toast recipe the day before and refrigerate, but if so, make sure to save enough time to have the casserole sit at room temperature for 1½ hours before serving.
You can use any fruit you want in this recipe including strawberries, raspberries, apples, bananas and blueberries.
Frozen fruit will work fine, but do not defrost the fruit first as it will lose too much liquid.
Take the extra step to warm the maple syrup—you won’t be disappointed.
