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Mixed Berry French Toast Bake

 Mixed Berry French Toast Bake
“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.”
8 ServingsPrep: 20 min. + chilling Bake: 45 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1/4 teaspoon salt
  • 1 package (12 ounces) frozen unsweetened mixed berries
  • 2 tablespoons cold butter
  • 1/3 cup packed brown sugar


  • 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
  • the French toast, 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.

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Mixed Berry French Toast Bake (continued)

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.