maple french toast topped with raspberries

Smaller French Toast Casserole with Fresh Berries

This smaller french toast casserole recipe is incredibly easy and perfect for a  cozy weekend breakfast, or scaled up for larger group or potluck dish.  The maple streusel bread adds a little extra flavor, and recipe is also great made with a cinnamon raisin  or Brioche bread.  

Use a day old bread to avoid an overly soggy french toast.  Leave the bread out overnight or if it’s a last minute breakfast decision, toast the bread lightly, just enough to dry it out a bit.   

When pouring the egg and milk mixture over the bread, use just enough to coat ll the piece, you might have a little extra unused or you can also add more bread.  

All the other ingredients are mixed up in a measuring cup.  Working in small kitchen I try to use as few prep bowls and utensils as possible.  

The cream cheese and berries added makes for a great holiday morning breakfast.    The recipe can be scaled up for a potluck or freeze the leftovers for a weekday treat. 

Serve topped with fresh berries and powdered sugar or drizzled with maple syrup.  For a heartier breakfast fry up a few slices of bacon and crumble on top before serving.

 
Smaller French Toast Casserole

Smaller French Toast Casserole

Yield: 4
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 10 minutes
Total Time: 1 hour 5 minutes

An easy weekend breakfast for two or scaled up to serve a larger group.

Ingredients

  • 2 egg
  • 3/4 cup milk (preferable whole milk)
  • 1/4 teaspoon vanilla extract
  • 2 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 3-4 slices of Maple Streusel or Raisin Bread, sliced into 6 sections
  • 1 oz cream cheese, cut into small cubes
  • 1/2 cup fresh raspberries; or
  • 1/2 medium green apple, peeled and diced

Instructions

  1. Preheat oven to 350°F.
  2. In a 2 cup measuring cup (or medium bowl), whisk together the eggs, milk, sugar, vanilla, and cinnamon until well combined.
  3. Evenly distribute the bread in a small baking dish.
  4. Dot the cream cheese on top of the bread.
  5. Pour the egg mixture over the bread making sure the bread is well coated.
  6. Cover lightly with foil and bake for 45 minutes until lightly browned and center is fully cooked through. Use a cake tester or fork to make sure the middle is not runny.
  7. Let cool for about 10 minutes then serve topped with fresh berries, or diced apples and powdered sugar or drizzled with maple syrup.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 287 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 208mg Sodium: 214mg Carbohydrates: 34g Fiber: 4g Sugar: 18g Protein: 12g
 

 

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