A warm and cozy breakfast bake made with custard-soaked French bread and mixed berries. Perfect for make-ahead brunches or holiday mornings.

1 loaf French bread (14–16 oz), cut into 1-inch cubes

1½ cups fresh or frozen mixed berries (blueberries, raspberries, strawberries)

6 large eggs

2 cups whole milk

½ cup heavy cream

½ cup maple syrup or honey

1 tsp vanilla extract

½ tsp cinnamon

¼ tsp salt

2 tbsp butter, cut into small pieces

Powdered sugar (for topping)

Maple syrup (for serving)

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Grease a 9×13-inch baking dish with butter or nonstick spray.
Spread half the bread cubes into the dish and sprinkle half the berries on top. Repeat with the remaining bread and berries.
In a large bowl, whisk together eggs, milk, cream, maple syrup, vanilla, cinnamon, and salt until smooth.
Pour the custard mixture evenly over the bread and berries, pressing down gently to help the bread absorb the liquid.
Dot the top with small pieces of butter.
Cover the dish tightly with foil and refrigerate for at least 4 hours or overnight.
Preheat oven to 350°F (175°C) and let the casserole sit at room temperature for 30 minutes before baking.
Bake covered for 30 minutes. Then remove foil and bake for an additional 25–30 minutes, until the top is golden and custard is set.
Let cool slightly, dust with powdered sugar, and serve warm with maple syrup.

Use day-old French bread for best texture.

Brioche or challah can be substituted for a richer flavor.

Frozen berries can be used without thawing.

To add crunch, sprinkle chopped nuts on top before baking.

Can be made dairy-free using almond milk and coconut cream.