Berry French Toast Casserole

Prepare the night before, pop into the oven when you wake up in the morning, and you’ll get yourself a moist on the inside, slightly crispy on the top French toast bake with loads of fresh strawberries and blueberries. Then you drizzle that maple syrup all over it, because truly, you must. I love waking up slowly on Saturday morning and indulge in some hearty brunch food while I sip coffee, all in my pajamas… Ah, gotta love a nice and slow weekend. Every now and then, on the menu for weekend brunch is french toast. I would wake up in the morning and cut up bread and dip them into the egg mixture and pan fry the bread slices. That is, until I was introduced to the concept of french toast casserole. Then it all happened – my weekend brunch changed for the better… See, with French Toast Casserole you make everything ahead the night before, let the bread soak in that egg mixture combined with cinnamon, brown sugar and vanilla extract, then the next morning you pop in the oven and viola. Breakfast is served!

Ingredients:
12-14 cups French bread
8 large eggs
2 cups milk
2 tsp vanilla extract
1 tsp cinnamon
⅔ cup brown sugar
1 cup strawberries, sliced
½ cup blueberries
1-2 tbsp powdered sugar
maple syrup, as much as you want!

Instructions:
Grease a 9×13 casserole with vegetable oil or butter. Cut up French bread into cubes and add to casserole (fill up to roughly ¾ full). In a large bowl, combine eggs, milk, vanilla extract, cinnamon, and brown sugar. Whisk mixture and mix well. Pour mixture into casserole. Slice strawberries. Top casserole with strawberries and blueberries. Wrap the casserole with saran wrap and refrigerate for four hours, or up to overnight. Preheat oven to 350F. Bake for 35-50 minutes. Check at the 35-minute mark, and if it is not done bake for longer. Sprinkle with powdered sugar. Serve with maple syrup and enjoy!

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