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.
Ingredients
- 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
Instructions
- 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.
