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Mixed Berry French Toast Bake Recipe

Mixed Berry French Toast Bake Recipe photo by Taste of Home

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“I love this recipe!” carols Amy Berry from Poland, Maine. “Perfect for fuss-free holiday breakfasts or company, it’s scrumptious and so easy to put together the night before.”

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Mixed Berry French Toast Bake Recipe

Prep: 20 min. + chilling Bake: 45 min.

Yield: 8 Servings

20 45 65

Ingredients

1 loaf (1 pound) French bread, cubed
6 egg whites
3 eggs
1-3/4 cups fat-free milk
1 teaspoon sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 package (12 ounces) frozen unsweetened mixed berries
2 tablespoons cold butter
1/3 cup packed brown sugar

Directions

Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.
Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake, covered, at 350° for 30 minutes.
In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Nutritional Facts 1 serving equals 297 calories, 7 g fat (3 g saturated fat), 88 mg cholesterol, 545 mg sodium, 46 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Mixed Berry French Toast Bake in Light & Tasty December/January 2007, p21

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Reviews for Mixed Berry French Toast Bake

Mixed Berry French Toast Bake

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Reviewed on Aug. 05, 2012 by amandyx

When I made this was delicious but just a bit soft. I like mine French toad casserole a little crunchy.

Reviewed on Apr. 16, 2012 by carol drapac

This recipe is fabulous. I have made it twice and both times altered the recipe a little. Once, I made it with cubed Hawaiian bread, that I toasted in the oven. Most recently I used cubed angel food cake that I toasted in the oven. Both versions were real crowd pleasers.

Reviewed on Dec. 26, 2011 by sherrigs

I had to sweeten it more. It was better the 2nd day after the berries softened and were absorbed into the bread.

Reviewed on Jan. 12, 2011 by mmbeaver

It was really easy to make and turned out delicious! The fruit baked beautifully to where you don't even need syrup. I made mine with whole wheat bread to make it even healthier!

Reviewed on Sep. 22, 2010 by mjwlsn

A big hit at our church brunch table. HINT: instead of trying to crumble the butter sugar mixture, I melted it and drizzed it over the top. It worked really well and much less messy.

Reviewed on Aug. 04, 2010 by jettajenny

This recipe is my second favorite way to use up day-old French bread (garlic bread being my favorite). It's EXCELLENT, can be cut in half and baked in an 8x8 dish, tastes equally good with fresh or frozen berries, and is delicious whether you use mixed berries or one type of berry alone.

Reviewed on May. 10, 2010 by jlduron

I requested this for mothers day breakfast. My hubby isn't a cook but he easily put this together. It was fantastic. I put a tiny bit of powdered sugar on top. We used a loaf of thick sliced french toast type bread. The whole family loved it. Hubby said he would make this again.

Reviewed on Nov. 24, 2009 by viomikes

This is fabulous! Easy to make and tastes delicious!