Blackberry french toast casserole. This easy overnight casserole is loaded with fresh blackberries, but you can use any fruit you desire.
So a little over a year ago my dad fulfilled a dream and bought a cabin in the mountains of North Georgia. As Lauren and I recently got married and bought a house, we were looking for a vacation that wouldn’t break the bank. So his cabin was the perfect getaway for us.
What made it even better, was our good friends, Sophie and Rob, joined us as well. It was a week of relaxation and adventure ranging from going whitewater rafting to hiking the beginning of the Appalachian Trail to wine tasting to horseback riding to watching the sunset at the tallest point in Georgia to chatting by the fire pit at night to going out on a boat on a lake with my aunt and uncle to enjoying a bunch of home cooked meals! I already wish we could go back!
Something I’ve never made but have really enjoyed the couple of times I had it was an overnight french toast casserole. Knowing we were going on a long hike in the morning, I thought this would be the perfect opportunity to make it. What made it even better was blackberries were in season. Now you can really use any fruit in this, but either way it’s easy and delicious which is my favorite combo. PS this blackberry french toast casserole tastes even better if you’re relaxing in the mountains. Hope you enjoy!
Other breakfast recipes you might like:
Blackberry French Toast Casserole
Ingredients
French Toast Casserole
- 1 (14-16 oz) loaf french bread (day old)
- 1 cup fresh blackberries (can substitute for another fruit if preferred)
- 1 3/4 cup milk
- 1/2 cup half-and-half
- 8 large eggs
- 1/2 tsp pumpkin pie spice (can use cinnamon if you don't have)
- 3/4 cup packed light brown sugar
- 1 tbsp vanilla extract
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/2 tsp pumpkin pie spice (can use cinnamon if you don't have)
- 6 tbsp unsalted butter, cold and cubed
Instructions
- Grease a 9x13 inch pan or something similar with nonstick spray. Cube the bread into 1 inch pieces and spread over 9x13 pan. It is important that bread is slightly old or otherwise it will be too soggy. Spread blackberries on top. Set aside.
- Whisk eggs, milk, half-and-half, pumpkin pie spice, brown sugar and vanilla in large bowl until no lumps remain. Pour over the bread and cover tightly with plastic wrap. Refrigerate for at least 3 hours, but overnight is best.
- Preheat oven to 350F and remove pan from refrigerator. To prepare the streusel topping, whisk the brown sugar, flour and pumpkin pie spice together in a medium bowl. Cut the cold butter in 1/2" cubes. Incorporate into flour mixture with either a pastry cutter or a couple of forks. It does not need to be thoroughly mixed. Sprinkle over the soaked bread and bake for 45-55 minutes or until golden brown on top. Serve immediately.
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