This casserole gives you all the richness and satisfaction of classic French toast without the tedium of standing over the stove, flipping each piece one at a time. Instead, you mix the ingredients in advance and let them sit overnight in the fridge until the bread softens, then bake it the next morning. The result is a delicious, custardy casserole that’s a cinch to throw together.
- 8 cups stale sourdough bread, cubed
- 3/4 pound fresh or frozen and thawed mixed berries (strawberries, blueberries, blackberries)
- 6 eggs
- 2 cups whole milk
- 1/2 cup Grade A amber maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup sliced almonds
- 2 tablespoons butter, plus additional for greasing the pan
- Powdered sugar, for serving
In a large mixing bowl, whisk together the eggs, milk, maple syrup, and vanilla and almond extracts until smooth and uniform. Pour the egg mixture into the baking dish over the bread and fruit. Top with the sliced almonds and dot with the butter.
Cover the baking dish tightly and refrigerate overnight, for at least 8 and up to 16 hours.
In the morning, preheat the oven to 350 degrees F. Remove the baking dish from the fridge and set it on the countertop to warm up while the oven preheats.
Bake for 45 to 50 minutes until the casserole is cooked through and golden brown on top. Allow it to cool for 5 minutes, then serve warm. Store any leftovers in the fridge for up to 3 days.
