This mixed berries & cream cheese French toast casserole combines juicy berries, silky cream cheese, and challah bread all soaked with a rich brown-sugared egg custard. This impressive breakfast or brunch dish is altogether creamy, soft, crisp, and comforting, and the best part is that prep work is EASY!
I originally published this recipe in 2018 and have since added new photos, a video tutorial, and more helpful success tips.
Less Work, More Reward
What I love most about French toast casseroles, and why I bake them so often, is the low maintenance factor. You’re not standing over the stove and cooking French toast for the whole family. Instead, you’re layering bread and egg in a pan and baking it. And, most notably, you can do most of the prep (which is minimal to begin with!) the night before.
This means more time with guests/family/your coffee and less time working in the kitchen. Soon enough, breakfast will be ready. And BONUS: your kitchen will smell like you were baking all morning. How sneaky of you!
I first published this recipe using only strawberries—and it’s fabulous prepared that way—however, it’s usually a bigger hit when I use a medley of berries and I want to show you how I do it. (You can successfully use frozen berries now too, see Notes.) This dish is what everyone loves about blueberry French toast casserole and cream cheese French toast casserole combined in 1 dish: lots of berries, lots of texture, and lots of cream cheese.
Note: Both of those French toast casseroles have a streusel topping and I usually skip it here, but feel free to add it!
This Berries & Cream Cheese French Toast Casserole Is:
- Lovely for spring and summer gatherings, including Mother’s Day & Father’s Day
- Custard-y on the bottom
- Crisp on top
- Filled with pockets of creaminess and berries
- Not soggy. I repeat: not soggy!
Above all else, it’s easy, impressive, and enjoyable… all the things that brunch should be.
One reader, Melissa, commented: “This was absolutely amazing! I made it for Mother’s Day brunch for my family and parents, and everyone—including my extremely food-picky father—positively RAVED about it! I made it with strawberries and raspberries because that’s what I had on hand. Delicious! This is going into my favorite recipe rotation for sure! I served it with Sally’s strawberry sauce and it made it even better. ★★★★★”
Another reader, Whitney, commented: “Delicious recipe! Followed it completely using frozen berries—blueberries, blackberries, and raspberries. Assembled it the night before and baked perfectly in the morning for breakfast. ★★★★★“
3 Major Success Tips
- START WITH GOOD BREAD. Texture is the goal and using good bread will help you get there. By “good,” I mean a bread with substance, flavor, and texture such as challah, sourdough, or brioche. Flimsy sliced bread won’t do you any favors and the casserole usually ends up tasting flat and soggy. Your efforts will be wasted. (Bonus… try this with artisan homemade bread or croissant bread. YUM!)
- MAKE SURE THE BREAD IS A BIT STALE. No matter which type of bread you use, make sure it’s a little crusty and stale. This tip also applies to pumpkin French toast casserole and apple cider French toast, both delicious seasonal twists on today’s recipe. Slice and cut the bread into chunks and then let it sit out, uncovered, so it loses a little moisture and can hold onto the egg custard. The more egg custard the bread can absorb, the less soggy the French toast casserole will taste. If you don’t have time for this, I have a tip for you coming up.
- A LITTLE SUGAR IN THE CREAM CHEESE MIXTURE. The cream cheese mixture is 3 ingredients: cream cheese, vanilla extract, and confectioners’ sugar. The reason I mix a little sugar and vanilla with the cream cheese is because without it, we’ll have random savory non-melted chunks of cream cheese in the dish. I explained this in my regular cream cheese French toast casserole recipe. It was good, but not very pleasant!
What if I Don’t Have Time to Let the Bread Get Stale?
Neither do I. Or I simply forget and then it’s time to prep the dish and I have very moist, soft bread that won’t absorb any of the egg custard mixture. To fix this, spread the chunks of bread on a lined baking sheet and toast in a 300°F (149°C) oven for 10 minutes. This is exactly what I do when making breakfast strata and sausage & herb stuffing, too.
Here’s the basic process: To assemble, layer chunks of bread, dollops of the cream cheese mixture, and mixed berries together. Pour an egg custard all over the top and then cover and refrigerate for at least 2–3 hours or overnight:
Bake it all the next morning and serve it warm.
The best pan to use for this berries & cream French toast casserole is a 9×13-inch or 3–4-quart oven-safe dish. I usually use (affiliate links) this glass pan or the pictured red ruffled baking dish, which comes in a set with other sizes—definitely a splurge, but I’ve found the quality to be excellent and they’re absolutely gorgeous.
Serving Your Berry French Toast Feast!
A sprinkle of confectioners’ sugar and/or a light drizzle of maple syrup finishes the berries & cream cheese French toast casserole. This is a creamy and lush berry breakfast masterpiece, and it pairs nicely with scrambled eggs, bacon, sausage, and/or a fresh fruit salad.
And for more berry goodness, you can serve the French toast with this strawberry topping. 🙂
Additional Favorite Brunch Recipes:
- Cinnamon Rolls (only 1 rise)
- Scones
- Double Chocolate Muffins (always a big hit)
- Breakfast Pastries (using a shortcut homemade dough)
- Quiche
- Easy Frittata or Breakfast Egg Muffins
Berries & Cream French Toast Casserole
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 9 hours, 25 minutes
- Yield: serves 12
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This recipe yields a creamy, fresh, and deliciously textured berries & cream French toast casserole. Prep it ahead so you have a quick and warm breakfast in the morning.
Ingredients
- 1 (12–14-ounce) loaf French bread, brioche, or challah*
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- 2 Tablespoons (15g) confectioners’ sugar
- 2 teaspoons pure vanilla extract, divided
- 2 cups (280–300g) fresh mixed berries such as blueberries, blackberries, and sliced strawberries
- 8 large eggs
- 2 cups (480ml) whole milk
- 1/2 teaspoon ground cinnamon
- 2/3 cup (133g) packed light or dark brown sugar
- optional for serving: confectioners’ sugar, strawberry topping, and/or maple syrup
Instructions
- Slice and cut the bread into 1-inch cubes. You should have around 12 cups of cubed bread—a little more or less is fine. For best results, let the bread cubes sit uncovered at room temperature for a few hours (or up to 1 day) to dry out. If you don’t have the time for that, spread the chunks of bread on a lined baking sheet and toast in a 300°F (149°C) oven for 10 minutes. (Great shortcut!)
- Grease a 9×13-inch or any 3–4-quart oven-safe dish with nonstick spray. Spread half of the bread cubes into the prepared baking pan.
- Using a handheld or stand mixer fitted with a whisk attachment, beat the room-temperature cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and 1/4 teaspoon vanilla extract until combined. Drop random spoonfuls of cream cheese mixture on top of the bread. Top with most of the berries (reserve a few berries for the top, for looks) and then the remaining bread cubes. Place any reserved berries on top. Set aside.
- Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract together until combined. Pour evenly over the bread. Cover the pan tightly with plastic wrap and refrigerate for at least 3–4 hours and up to 24 hours. Overnight is best.
- Preheat oven to 350°F (177°C). Remove pan from the refrigerator.
- Bake uncovered for 45–55 minutes or until golden brown on top. I usually bake it for 45 minutes because I like it softer. Dust with confectioners’ sugar, top with strawberry topping, and/or drizzle with maple syrup. Serve warm.
- Cover leftovers tightly and store in the refrigerator for 2–3 days.
Notes
- Make Ahead & Freezing Instructions: You can prep the dish through step 4 up to 24 hours in advance. (See step 4.) To freeze, prepare the recipe through step 4 and freeze for up to 2 months. Thaw overnight in the refrigerator, and then continue with step 5. You can also freeze the leftover baked and cooled casserole for up to 3 months. Thaw in the refrigerator, and then reheat to your liking in the microwave or cover with foil and bake in a 300°F (149°C) until warm throughout, at least 20 minutes.
- Special Tools (affiliate links): 9×13-inch Baking Dish or 3- to 4-quart Oven-Safe Dish | Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk
- Half Recipe: This recipe can easily be halved in an 8- or 9-inch baking pan. The bake time will be slightly shorter, around 30–35 minutes.
- Bread: Day-old, crusty bread is perfect for French toast casseroles. Slice and cut the bread into 1-inch cubes and let it sit out uncovered all day as instructed in step 1.
- Fresh Berries: Fresh berries are ideal because frozen will leak their juices prior to baking the casserole. If necessary, you can use frozen berries, but thaw them first and then pat dry. I usually use blueberries, blackberries, and sliced strawberries. You can use one or all of those, and/or add raspberries too. Keep the total amount to 2 cups/280–300g.
- Cream Cheese: Since the cream cheese is only mixed with a little sugar and vanilla, make sure you are using quality cream cheese that tastes good. I use and love full-fat Philadelphia brand brick-style cream cheese for this dish.
- Can I add a crumb/streusel topping? Yes, absolutely. You can use the same topping from this plain cream cheese French toast casserole.
Reader Comments and Reviews
Can frozen berries be used instead of fresh
You bet! See Notes after the recipe for details.
YUUmmmyyy!!! Made this for Easter; so easy. Made it the day before and just had to bake it the next day. Will be on my recipe list for brunch for sure. Big hit with everyone. Thank you!
Could I make this with croissants?
PS….I love your recipes. Thank you for sharing
them!
Hi Val, we haven’t tested it, but other bakers have reported success using croissants here. Let us know if you do!
Can I use 3-Berry Blend Frozen Fruit mix from Costco for the berries in this dish?
Hi Linda! You can use frozen berries, see Notes after the recipe for details.
I made this for my Sunday School breakfast. It was a big hit.
Thank you Sally for this website. I have learned to bake because of you and this site !
This recipe is SO good I made it twice over the matter of 3 weeks. Once for a Christmas morning gathering, and the other time for a friend welcoming her baby. I was able to try it both ways once letting it sit overnight and once when i only had time to let it sit for 3 hours. Both times were good but WOW the flavor was definitely 10/10 in the overnight batch. If you have the time that is the way to go. I did add a little extra confections sugar to the cream cheese because I like the sweetness it gives the cream cheese. I also added a little extra cinnamon to the egg mixture due to family preference in my house! Straight forward recipe and so quick to whip together. Great for feeding a crowd. Will be making again!
Could I substitute this with mascaprone? Merry Christmas
Yes, absolutely. Same amount. Enjoy!
I have been making this for Christmas morning,along with the breakfast casserole and quiche, for several years. I was wondering if I could make it in the crockpot instead of the oven. I checked the comments and didn’t see this question/answer.
Hi Jacqueline, while you could bake this casserole in a crockpot, we think the texture would be not quite as delicious as if you baked it in the oven.
Planning on making this for Christmas Day- very excited to try it. Would a good brioche bread work for this? Thanks!
Absolutely – yum!
Hi, I’m thinking of making this for Thanksgiving breakfast this year. Do you think I could sub some of the fruit for preserves? Or would that add too much extra liquid?
Hi Jaclynn, we haven’t tested it, but preserves would likely leave especially wet/mushy pockets in the casserole. How about spreading them on top of the baked pieces? Let us know what you try!
This is a go-to and often requested breakfast/brunch in my house! Love it!
I’m about to make it for at least the 10th time and I’m wondering what you think of very stale bread? It’s beyond crusted but it still can be cut. Do you think that would be terrible?
Hi Amy, how old is the bread? If it’s at risk for becoming moldy, we wouldn’t recommend using it. Use your best judgement!
I plan on making this and bringing as potluck. Would it be ok sitting for an hour or 2 or does it need to be served immediately
Hi Christine, It should still be fine. Hope it’s a hit!
I’m trying your mixed berry, cream cheese French toast. Right now it’s in the frig. Can I cook this today and serve it cold, tomorrow. Am I going to end up with a soggy mess?
Hi Bob, if you prefer it cold you can certainly do that!
Followed recipe to the t. Looked great, nice and brown on top with gooey berries. However, when you cut into the center portion of the pan it was very saturated with I believe is the egg mixture. Did I not let the bread sit out long enough? Is it supposed to be like that towards the center vs edges? Bummed, it looks great.
Hi Rebecca, the center will be a bit softer than the edges, but it sounds like your casserole could benefit from a few additional minutes in the oven. Feel free to increase that bake time a few minutes if you wish to try this again. Thank you for giving this one a try!
Loved this recipe the first time I made it! Would it be possible to substitute peaches for some of the berries or would it alter the consistency?
Hi Raina, peaches would be delicious here! We would use chopped fresh peaches (not frozen or canned), but blot them a good bit with paper towels before adding to the casserole.
I made this as written and was it ever a crowd pleaser! I would like to make it again using GF bread for my GF brunchers. Have you ever tried that? If so, what GF bread would you recommend-French, Brioche, etc.?
Hi Southern Sue, we haven’t tried this casserole using a gluten free bread, but let us know if you do!
I prepare this often on Saturdays for an easy Sunday meal
Big Hit at brunch today! Followed the recipe using French bread. I did feel like I needed to push the bread down so the top layer would get down in the egg mixture in little bit.
So amazing! Whole family loved it. Made it with challah and blueberries and blackberries. Definitely recommend the strawberry sauce, it took it over the top!
My tops did brown quickly, I think because they were plenty dry to start with. I just covered with foil last 15 minutes and it was perfect!
I made this for a holiday brunch with neighbors and it was a big hit! Just delicious! I used Aldi Brioche hot dog buns for the bread. They were marked down and I figured why not? The bread was getting cut into cubes anyway. I also used frozen mixed berries from Sam’s Club. I let them thaw in the refrigerator then strained and patted them dry as best I could. They kinda shrunk down with thawing so it was probably 2 1/2 cups when still frozen. Hardly anyone used the maple syrup I put out; it’s delicious without any topping. Thanks for the great recipe!
Hi there! I made this for Christmas brunch and it was a hit. I used day old/ out all day 14 oz Italian bread and strawberries only. Pretty much followed the recipe except for adjusting the flavoring (I ran out of vanilla and added amaretto). I served with the strawberry sauce recipe from your site. Thanks!!
Delicious! prepped last night and was able to enjoy Christmas morning with a warm French toast casserole. Thank you!
Would bagels work? I was hoping to get Dave”s boomin berry bagels.
Definitely!
I do plan to freeze this for about a week before actually serving. In your experience, will I achieve better results baking it completely first or preparing through step 4?
Hi Jean, either method works just as well. It really depends on how much work you’d like to do once ready to serve/eat. Baking completely, freezing, and then thawing overnight has a slightly shorter bake time the next day. Hope it’s a hit!
I plan to replace the challah with a bag of cream puffs & omit the cream cheese mixture. What do you think?
Hi Carol, we’ve never tried baked French toast casserole with cream puffs, so can’t offer much advice. Sounds interesting – let us know if you give it a try!
It’s in the oven! I wish this was labeled “overnight” or “make ahead” French toast casserole. I made sure I had all the ingredients without reading the recipe and started making it in the morning, so it didn’t really have time to soak.
FANTASTIC! I used Costco Croissant Rolls for the bread and fresh blueberries. Dark maple syrup on the side. Served it at a Sunday brunch for my church. It was the star of the whole show!!!!
made this for a brunch and it was GONE in 30 minutes, even though there were three other casseroles with plenty leftovers. easily the star of the show. my mom and aunt were raving especially and they are not at all easily impressed. followed recipe to a T except probably closer to 2.5-3 cups of fresh berries, saved the strawberries for on top because my mom doesn’t like them cooked. used walden farms zero cal pancake syrup on top and swerve confectioners sugar to save some carbs, both 10/10 replacements, nobody could tell the difference. left the bread soaking in the mixture overnight and popped it right in the oven before prepping everything else. convenient, beautiful, delicious. perfect perfect perfect.
Delicious recipe! Followed it completely using frozen berries – blueberries, blackberries, and raspberries. Assembled it the night before and baked perfectly the morning for breakfast.
I had a package of Costco blueberry muffins in my freezer that I used for this recipe! Worked like a charm! So easy to prep last night for a comforting, delicious back-to-school from Spring Break breakfast this morning!
I would like to make this with your honey oat no kneed bread, would that work or should I stick to the artisan bread suggested
Hi Rebecca, the honey oat bread would be fantastic!