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Crispy French Toast Casserole Recipe with Easy Berry Compote Topper

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A crispy French toast casserole with a golden crust and soft custardy layers, topped with a fresh and tangy berry compote. Perfect for a comforting and impressive breakfast or brunch.

Ingredients

Scale
  • 8 cups thick-cut brioche or challah bread, cubed (day-old bread preferred)
  • 6 large eggs, room temperature
  • 2 cups whole milk or 1 cup milk + 1 cup heavy cream (can substitute with almond or oat milk)
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter, melted
  • For the Berry Compote:
  • 2 cups mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • 1/4 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
  • 1/2 teaspoon vanilla extract

Instructions

  1. Cube 8 cups of thick-cut brioche into roughly 1-inch pieces. If bread is fresh, toast lightly in oven at 300°F for 10 minutes to dry slightly.
  2. In a large bowl, whisk together 6 eggs, 2 cups whole milk (or milk + cream), 1/2 cup sugar, 2 teaspoons vanilla extract, 2 teaspoons cinnamon, and 1/4 teaspoon salt until smooth and frothy.
  3. Add cubed bread to custard mixture, gently fold to coat all pieces. Let sit 20-30 minutes at room temperature, stirring occasionally.
  4. Grease a 9×13-inch baking dish generously with 3 tablespoons melted butter.
  5. Pour soaked bread mixture into prepared dish, spread evenly and press down gently.
  6. Bake uncovered at 350°F for 45-50 minutes until top is golden brown and crisp, and inside is soft and custardy.
  7. While baking, prepare berry compote: In medium saucepan over medium heat, combine 2 cups berries, 1/4 cup sugar, and 1 tablespoon lemon juice. Simmer 8-10 minutes until berries soften.
  8. If thicker compote desired, stir in cornstarch slurry and cook 1-2 more minutes until thickened. Remove from heat and stir in 1/2 teaspoon vanilla extract.
  9. Let casserole rest 5 minutes after baking. Serve warm topped with berry compote.

Notes

Use day-old or lightly toasted bread to prevent sogginess. Butter the baking dish well for a golden crust. Stir custard and bread occasionally during soaking to avoid dry pockets. Cover with foil if top browns too fast. Make berry compote fresh or up to 2 days ahead and reheat gently. Reheat leftovers in oven to maintain crispiness; avoid microwave.

Nutrition

Keywords: French toast casserole, crispy French toast, berry compote, brunch recipe, easy breakfast casserole, custard soaked bread

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