Ingredients
Equipment
Method
- Grease a 9x13-inch baking dish with butter or non-stick spray. Fill the dish about 3/4 full with cubed bread.
- In a large bowl, whisk together eggs, milk, brown sugar, vanilla extract, and cinnamon until smooth and well combined.
- Pour the egg mixture evenly over the bread cubes. Gently press the bread down so all pieces are soaked.
- Scatter strawberries and blueberries evenly over the top of the casserole.
- Cover tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight (8–12 hours).
- Preheat oven to 350°F (175°C). Remove casserole from refrigerator while oven preheats.
- Bake uncovered for 35–50 minutes until puffed, golden, and set in the center. Tent loosely with foil if browning too quickly.
- Cool for 5–10 minutes. Dust with powdered sugar and serve warm with maple syrup.
Notes
For best results, use stale or dried bread to avoid sogginess. If using brioche or challah, a shorter soak (4–6 hours) is sufficient. Tent loosely with foil if the top browns too quickly while baking.
