This Triple Berry French Toast Bake is a comforting and crowd-pleasing breakfast casserole layered with buttery brown sugar, custard-soaked bread, vibrant berries, and a cinnamon streusel topping. Baked to golden perfection in a large cast iron pan, it’s ideal for weekend brunches, holiday mornings, or feeding a hungry group with minimal fuss.

Why You’ll Love This Recipe

Perfect for a crowd: Bakes in a large 7-quart pan and serves up to 12 people.
Delightfully textured: The bottom layer caramelizes beautifully while the top stays soft and airy.
Loaded with berries: A mix of sweet and tart triple berries adds color and flavor to every bite.
Streusel topping: The buttery, cinnamon-spiced crumble takes this dish to the next level.
Great make-ahead option: Can be prepped the night before and baked fresh in the morning.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Base Layer & French Toast Mixture

Unsalted butter
Golden brown sugar
French bread, cubed
Large eggs
Milk (2% or whole)
Pure vanilla extract
Ground cinnamon
Frozen triple berry mix (defrosted slightly)

Streusel Topping

All-purpose flour
Brown sugar
Granulated sugar
Ground cinnamon
Unsalted butter, melted

Directions

Prepare the oven and pan
Adjust your oven rack to the middle position and preheat the oven to 350°F (175°C). Lightly grease a 5–7 quart cast iron pan or casserole dish.
Prepare the bread
Cube the French bread into 1½-inch pieces and place in a large mixing bowl. Set aside. Remove berries from the freezer to thaw slightly.
Make the brown sugar base
In a small bowl, mix 4 tablespoons of melted butter with ½ cup of packed golden brown sugar. Spread this mixture evenly across the bottom of the cast iron pan.
Mix the custard
In another bowl, whisk together the eggs, milk, vanilla, and 1 tablespoon of cinnamon. Pour the mixture over the cubed bread, tossing gently to coat evenly.
Assemble the bake
Layer the coated bread over the brown sugar base in the cast iron pan. Spread the defrosted berries evenly over the top.
Initial baking
Bake the casserole uncovered for 25 minutes. If the top begins to brown too quickly, loosely cover with foil or a lid.
Make the streusel topping
While the bake is in the oven, prepare the topping. In a small bowl, combine flour, brown sugar, granulated sugar, cinnamon, and melted butter until crumbly.
Add the topping
After 25 minutes, remove the bake from the oven and sprinkle the streusel evenly over the top. Return to oven and bake an additional 30 minutes, or until golden and set.
Cool and serve
Allow the French toast bake to cool for 5–10 minutes before serving. Serve warm with maple syrup, whipped cream, or a dusting of powdered sugar, if desired.

Servings and timing

Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 10–12 servings

Variations

Fresh berries: Use a mix of fresh strawberries, blueberries, and raspberries instead of frozen berries if in season.
Different bread: Brioche or challah adds richness and a softer texture.
Lemon zest: Add 1–2 teaspoons of lemon zest to the custard for a fresh citrus note.
Nutty crunch: Mix chopped pecans or sliced almonds into the streusel for added texture.
Overnight version: Assemble the bake (without the streusel), cover, and refrigerate overnight. Add streusel and bake in the morning.

Storage/Reheating

Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Reheating: Warm individual portions in the microwave for 30–60 seconds or in a 325°F (160°C) oven for 10–15 minutes.
Freezing: Freeze baked and cooled portions wrapped in foil and stored in a freezer-safe container for up to 2 months. Thaw overnight and reheat before serving.

FAQs

Can I make this French toast bake the night before?

Yes. Assemble the base and custard-soaked bread, cover, and refrigerate overnight. In the morning, add the streusel and bake as directed.

Can I use fresh berries instead of frozen?

Absolutely. Fresh berries work well and do not require defrosting. Just be sure to pat them dry if they’re extra juicy.

What type of bread works best?

Day-old French bread, brioche, or challah work best. They absorb the custard well without becoming soggy.

How do I know when the bake is done?

The top should be golden and crisp, and the center should be set and not jiggly. A knife inserted into the center should come out mostly clean.

Can I make this in a regular casserole dish?

Yes, a 9×13-inch baking dish works well if you don’t have a cast iron pan.

What can I serve with it?

This bake pairs well with bacon, sausage, eggs, or a fresh fruit salad for a complete brunch.

How sweet is the dish?

It’s mildly sweet from the brown sugar, berries, and streusel. You can adjust the sweetness by reducing the streusel sugar if desired.

Is this recipe freezer-friendly?

Yes. Bake, cool, and freeze in portions. Reheat in the oven for best texture.

Can I make this dairy-free?

Yes. Use plant-based milk and butter substitutes. The custard will be slightly different but still delicious.

Does this work as a dessert?

Yes. It’s sweet and rich enough to double as a casual dessert, especially when topped with whipped cream or a scoop of vanilla ice cream.

Conclusion

This Triple Berry French Toast Bake is a must-have for any brunch table, offering layers of custardy bread, juicy berries, and a crisp, cinnamon streusel topping. Simple to prepare and loved by all ages, it’s the kind of comforting dish you’ll return to again and again—whether for a special occasion or a lazy weekend morning.

Triple Berry French Toast Bake

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Triple Berry French Toast Bake is a comforting and crowd-pleasing breakfast casserole featuring a buttery brown sugar base, layers of custard-soaked French bread, juicy mixed berries, and a sweet cinnamon streusel topping. Baked in a large cast iron pan, it’s perfect for brunch gatherings or holiday mornings.

Author: Mari
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 10–12 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Adjust oven rack to the middle position and preheat oven to 350°F (175°C).
Cube the French bread into 1½-inch pieces and place in a large bowl. Set aside.
Remove frozen berries from the freezer to begin defrosting.
In a small bowl, mix 4 Tablespoons melted butter with ½ cup brown sugar. Spread this mixture evenly in the bottom of a 5- to 7-quart cast iron pan.
In a medium bowl, whisk together eggs, milk, vanilla extract, and 1 Tablespoon cinnamon.
Pour the egg mixture over the cubed bread and toss gently to coat all pieces.
Layer the coated bread over the brown sugar mixture in the cast iron pan. Spread evenly.
Top with defrosted triple berry mix.
Bake uncovered for 25 minutes. If bread begins to brown too much, cover loosely with a lid or foil.
Meanwhile, prepare the streusel topping by combining flour, brown sugar, granulated sugar, cinnamon, and melted butter in a small bowl. Mix until crumbly.
After 25 minutes of baking, sprinkle the streusel topping over the casserole and return to the oven.
Bake for an additional 30 minutes, or until golden and set.
Remove from oven and let cool slightly before serving.

Notes

Use slightly stale French bread for best texture—fresh bread may result in a softer casserole.
Customize the berries with your favorite mix—blueberries, raspberries, blackberries, or strawberries.
Let rest for 10 minutes after baking for easier slicing and serving.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 22 g
Sodium: 230 mg
Fat: 20 g
Saturated Fat: 11 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 3 g
Protein: 9 g
Cholesterol: 125 mg