# Components:
→ Casserole Components
01 - 1 loaf (approximately 1.1 lbs) sourdough bread, cut into 1-inch cubes
02 - 6 large eggs
03 - 2 cups (480 ml) whole milk
04 - 1 cup (240 ml) heavy cream
05 - 1/2 cup (100 g) granulated sugar
06 - 2 tsp vanilla extract
07 - 1 tsp ground cinnamon
08 - 1/4 tsp ground nutmeg
09 - 1/4 tsp salt
10 - 2 tbsp unsalted butter, softened, for greasing
→ Berry Compote
11 - 2 cups (approximately 10.6 oz) mixed berries (fresh or frozen)
12 - 1/4 cup (50 g) granulated sugar
13 - 1 tbsp lemon juice
14 - 1 tsp lemon zest
15 - 2 tbsp water
→ Optional Garnishes
16 - Powdered sugar, for dusting
17 - Maple syrup
# Directions:
01 - Preheat oven to 350°F (175°C). Prepare a 9x13-inch (23x33 cm) baking dish by lightly greasing it with softened butter. Arrange the sourdough bread cubes evenly within the prepared dish.
02 - In a large mixing bowl, thoroughly whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until a homogenous mixture is achieved.
03 - Pour the prepared custard mixture evenly over the sourdough bread cubes in the baking dish. Gently press down to ensure all bread pieces are adequately saturated. Allow the mixture to stand for a minimum of 10 minutes. For enhanced flavor, refrigerate overnight.
04 - Place the baking dish in the preheated oven and bake for 40–45 minutes, or until the surface is golden brown and the interior is set.
05 - While the casserole bakes, combine the mixed berries, granulated sugar, lemon juice, lemon zest, and water in a small saucepan. Bring the mixture to a gentle simmer over medium heat, stirring periodically. Continue to cook until the berries begin to break down and the sauce slightly thickens, approximately 8–10 minutes. Remove from heat and reserve.
06 - Remove the baked casserole from the oven and allow it to rest for 10 minutes. Serve warm, generously topped with the prepared berry compote and any desired optional garnishes such as powdered sugar or maple syrup.
