Description

This Sourdough French Toast Casserole is a delicious and comforting breakfast dish featuring tender sourdough bread cubes soaked in a rich custard mixture of eggs, milk, cream, and warm spices, then baked to golden perfection. Topped with a vibrant homemade mixed berry compote, it’s an ideal dish for a weekend brunch or special occasion.

Ingredients

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Casserole

1 loaf (approximately 1.1 lbs) sourdough bread, cut into 1-inch cubes
6 large eggs
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
1/2 cup (100 g) granulated sugar
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp unsalted butter, softened (for greasing)

Berry Compote

2 cups (approximately 10.6 oz) mixed berries (fresh or frozen)
1/4 cup (50 g) granulated sugar
1 tbsp lemon juice
1 tsp lemon zest
2 tbsp water

Optional Garnishes

Powdered sugar, for dusting
Maple syrup

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Instructions

Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking dish with softened butter to prevent sticking. Arrange the sourdough bread cubes evenly in the prepared dish to form the base of your casserole.
Mix Custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until the mixture is smooth and fully combined to create a flavorful custard.
Soak Bread Cubes: Pour the custard mixture evenly over the sourdough bread cubes in the baking dish. Gently press down on the bread cubes to ensure they absorb the custard thoroughly. Let the casserole stand for at least 10 minutes to allow the bread to soak up the custard; for best results, cover and refrigerate overnight to enhance flavor and texture.
Bake the Casserole: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and the custard is set in the center. Baking until the interior is firm ensures a perfect texture.
Prepare Berry Compote: While the casserole bakes, combine the mixed berries, granulated sugar, lemon juice, lemon zest, and water in a small saucepan. Simmer gently over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 8 to 10 minutes. Remove from heat and set aside.
Rest and Serve: Once baked, remove the casserole from the oven and allow it to rest for 10 minutes. Serve warm topped generously with the homemade berry compote. Optionally, dust with powdered sugar or drizzle with maple syrup for added sweetness and presentation.

Notes

For best flavor, soak the sourdough bread cubes in the custard overnight in the refrigerator before baking.
You can use fresh or frozen mixed berries for the compote; if using frozen, no need to thaw before cooking.
Adjust sweetness by varying the granulated sugar amount in the custard and compote to your preference.
If you prefer a dairy-free version, substitute milk and cream with plant-based alternatives, though texture may vary.
Use a toothpick to check doneness; it should come out clean from the casserole center.
Leftovers can be refrigerated for up to 3 days and gently reheated.