Baked French Toast with Berry Compote
- Yield 12 servings
- Prep 20 mins
- Cook 30 mins
A make-ahead breakfast or brunch casserole that will sate every sweet-tooth at the table.
- Baked French Toast:
- 1 -- (16-ounce) loaf King's Hawaiian Sweet Bread, cut into 1-inch cubes
- 1 -- (8-ounce) package cream cheese, softened
- 5 large eggs
- 3 cups milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- Fresh Berry Compote:
- 2-1/2 cup fresh sliced strawberries
- 1 cup fresh blueberries
- 1/4 cup orange marmalade, melted
- -- Powdered sugar, for garnish
To prepare French Toast, preheat oven to 350F.
Place bread cubes into greased 9x13x2-inch pan. Set aside.
Using an electric mixer, beat cream cheese until fluffy.
With mixer still running, add eggs, one at a time. Scrape down sides of the bowl with a rubber spatula after each addition; mix until fully incorporated.
Slowly mix in milk, then remaining ingredients until blended. Pour over bread.
Press bread into liquid to ensure it is covered with mixture.
Cover and refrigerate overnight.
Bake uncovered for 30-35 minutes or until a knife inserted in center comes out clean.
To prepare the compote, gently mix together ingredients for fruit compote until well combined.
Cut French toast into 6 large rectangles. Cut each rectangle diagonally in half to form a triangle.
Ladle fruit over each piece, dust with powdered sugar and serve.
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