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Sourdough French Toast Casserole: 5 Irresistible Layers

Sourdough French Toast Casserole
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A delightful baked casserole made with sourdough bread, eggs, and a creamy custard, topped with a mixed berry compote.

Ingredients

Scale
  • 1 loaf (approximately 1.1 lbs) sourdough bread, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 1/2 cup (100 g) granulated sugar
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 tbsp unsalted butter, softened, for greasing
  • 2 cups (approximately 10.6 oz) mixed berries (fresh or frozen)
  • 1/4 cup (50 g) granulated sugar (for compote)
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 2 tbsp water
  • Powdered sugar, for dusting (optional)
  • Maple syrup (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) baking dish with softened butter and arrange the sourdough bread cubes evenly in the dish.
  2. In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
  3. Pour the custard mixture evenly over the sourdough bread cubes. Gently press down on the bread to ensure all pieces are soaked. Let stand for at least 10 minutes or refrigerate overnight for enhanced flavor.
  4. Bake in the preheated oven for 40–45 minutes, until the surface is golden brown and the interior is set.
  5. While the casserole bakes, prepare the berry compote by combining mixed berries, granulated sugar, lemon juice, lemon zest, and water in a small saucepan. Simmer over medium heat, stirring occasionally, for 8–10 minutes until the berries break down and the sauce thickens slightly.
  6. Remove the baked casserole from the oven and let it rest for 10 minutes before serving warm topped with berry compote and optional garnishes like powdered sugar or maple syrup.

Notes

  • Refrigerate overnight for better flavor.
  • Use fresh or frozen mixed berries as preferred.

Nutrition

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