Save This sourdough french toast casserole transforms ordinary breakfast into a delightful experience that will have everyone rushing to the table. The tangy notes of sourdough bread create the perfect canvas for the rich, cinnamon-infused custard, while the vibrant berry compote adds a burst of freshness to each heavenly bite.
I first made this casserole for a holiday morning when my in laws were visiting, and it has since become our traditional breakfast for special occasions. The way the kitchen fills with warm cinnamon aromas as it bakes brings everyone together even before the first bite.
Ingredients
- For the Casserole: Sourdough bread the tanginess balances the sweet custard perfectly and day old bread works best as it absorbs more flavor
- Eggs: provide structure and richness to the custard base
- Whole milk: creates a creamy texture throughout the casserole
- Heavy cream: adds luxurious richness that makes this truly special
- Granulated sugar: balances the tanginess of the sourdough
- Vanilla extract: use pure extract for the best warm flavor notes
- Ground cinnamon: provides classic warmth and aroma
- Ground nutmeg: adds subtle depth to the spice profile
- Salt: enhances all the flavors and balances sweetness
- For the Berry Compote: Mixed berries use whatever is in season or frozen berries work wonderfully year round
- Granulated sugar: draws out the natural juices and sweetens the sauce
- Lemon juice: brightens the flavors and balances sweetness
- Lemon zest: adds aromatic citrus notes that elevate the berries
- Water: helps create the perfect sauce consistency
Instructions
- Prepare the Baking Dish:
- Generously butter your 9x13 inch baking dish, making sure to coat the sides as well as the bottom. This prevents sticking and adds a subtle buttery flavor to the edges of your casserole. The right amount of butter creates those deliciously crispy edges everyone fights over.
- Prepare the Bread:
- Cut your sourdough loaf into consistent 1 inch cubes. Try to make the cubes relatively uniform so they absorb the custard evenly. Arrange them in an even layer in your buttered baking dish, making sure there are no large gaps between pieces.
- Create the Custard Mixture:
- In a large bowl, crack 6 eggs and whisk until the yolks and whites are fully combined. Add the milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt. Whisk vigorously until the mixture is completely smooth with no streaks of egg visible. The custard should have a rich, golden color with visible specks of spice.
- Combine and Soak:
- Pour the custard mixture slowly and evenly over the bread cubes, making sure to hit all areas of the dish. Using the back of a large spoon, gently press down on the bread to ensure all pieces get submerged in the custard. Let the mixture sit for at least 10 minutes at room temperature, or cover and refrigerate overnight for a deeper flavor penetration.
- Bake to Perfection:
- Place the casserole in your preheated 350°F oven on the middle rack. Bake for 40 to 45 minutes, until the top is beautifully golden brown and the center is set but still slightly jiggly. If the top browns too quickly, loosely cover with foil for the remaining baking time.
- Prepare the Berry Compote:
- While the casserole bakes, combine berries, sugar, lemon juice, zest, and water in a saucepan. Bring to a gentle simmer over medium heat, stirring occasionally. Allow the berries to break down naturally, releasing their juices. Continue cooking for 8 to 10 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat and let cool slightly before serving.
- Rest and Serve:
- Allow the casserole to rest for 10 minutes after removing from the oven. This resting period helps the custard set completely and makes for cleaner slices. Serve warm portions topped with generous spoonfuls of berry compote. Dust with powdered sugar or drizzle with maple syrup if desired.
Save The magic of this recipe truly lies in the bread you choose. I discovered that using a loaf from our local artisan bakery with a well developed sourdough flavor creates the most remarkable contrast against the sweet custard. My daughter now requests this casserole for her birthday breakfast every year, claiming no other french toast compares.
Make Ahead Instructions
This casserole is the perfect make ahead breakfast solution. To prepare in advance, complete all steps through pouring the custard over the bread cubes. Cover tightly with plastic wrap and refrigerate overnight, up to 12 hours. The extra soaking time actually improves the flavor and texture, allowing the bread to fully absorb the custard. When ready to bake, simply remove from the refrigerator while the oven preheats, then bake as directed, adding about 5 minutes to the baking time since you're starting with a cold casserole.
Ingredient Substitutions
If you find yourself missing certain ingredients, this recipe is quite forgiving. No sourdough bread? A crusty French bread or challah works beautifully, though you'll miss some of that distinctive tang. For a dairy free version, substitute almond milk or oat milk for the whole milk, and coconut cream for the heavy cream. The flavor profile will change slightly but remain delicious. To reduce sugar, you can use maple syrup or honey in the custard mixture, using about 1/3 cup in place of the 1/2 cup granulated sugar.
Seasonal Berry Adaptations
- Winter Comfort:
- Use frozen mixed berries for the compote and add a pinch of cinnamon
- Incorporate dried cranberries into the casserole before baking
- Serve with a dollop of spiced whipped cream
- Spring Freshness:
- Highlight strawberries and rhubarb in your compote for bright flavor
- Add fresh mint to the berry mixture during the last minute of cooking
- Garnish with edible flowers for a beautiful presentation
- Summer Bounty:
- Use peak season blueberries and blackberries for an intensely flavorful compote
- Add peach slices to the top of the casserole before baking
- Serve with a side of fresh sliced nectarines or plums
Save This delightful casserole is perfect for holidays, brunches, or any occasion that calls for a comforting and delicious breakfast treat. Enjoy!
Recipe FAQ
- → Can I prepare the casserole in advance?
Yes, you can assemble it the night before and refrigerate overnight. Bake it fresh in the morning for best results.
- → What's the best bread for this dish?
Stale or day-old sourdough is ideal as it absorbs the custard without becoming soggy.
- → How can I make this dairy-free?
Swap the milk and cream with almond or oat milk and coconut cream for a dairy-free option.
- → Can I use frozen berries for the compote?
Absolutely. Either fresh or frozen mixed berries work well for the compote topping.
- → What toppings go well with this dish?
Try a dusting of powdered sugar, a drizzle of maple syrup, or add nuts or chocolate chips for extra appeal.