Mixed Berry French Toast Bake Recipe
Mixed Berry French Toast Bake Recipe photo by Taste of Home

Mixed Berry French Toast Bake Recipe

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4.5 9 12
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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.”
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 45 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 297 calories, 7g fat (3g saturated fat), 88mg cholesterol, 545mg sodium, 46g carbohydrate (15g sugars, 3g fiber), 12g protein


  1. 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.
  2. Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake the French toast, covered, at 350° for 30 minutes.
  3. 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.
Originally published as Mixed Berry French Toast Bake in Light & Tasty December/January 2007, p21

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Reviewed Dec. 26, 2013

"Excellent! I halved the recipe and used cinnamon swirl bread instead of regular bread."

Reviewed Aug. 5, 2012

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

Reviewed Apr. 16, 2012

"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 Dec. 26, 2011

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

Reviewed Jan. 12, 2011

"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!"

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