Who doesn't love to serve a show stopping french toast casserole for breakfast or brunch? Even more important, who doesn't love to eat a show stopping french toast casserole for breakfast or brunch? This crowd pleasing, decadent Baked Mixed Berry Cream Cheese French Toast Casserole is one of those. Destined to elicit joy, it's an impressive, seriously delicious, accolade worthy casserole. Potentially one worthy of being given signature dish status.
With both pillowy bread pudding like and crunchy textures, this Baked Mixed Berry Cream Cheese French Toast Casserole takes lusciousness to a whole new level. If there was ever a french toast casserole guaranteed to have everyone at the table wondering if there is enough left over for a second helping, this would be the one.
Compared to all of the other french toast casseroles on this blog, this one has now ascended to the top of an already scrumptious array of options. While the Baked Praline French Toast Casserole, Blueberry Pie French Toast Casserole, Cherry Preserves and Mascarpone French Toast Casserole, and Apple Cinnamon French Toast Casserole are all amazing, this Baked Mixed Berry Cream Cheese French Toast Casserole is an absolutely spectacular dish.
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Challah is a rich, dense, eggy bread that holds up well when soaked in a creamy milk and egg custard. Making it the perfect choice for this French Toast Casserole. You can find loaves of challah at many grocery stores. But if you happen to have a Whole Foods near you, you can almost always find it there. The combination of whole milk and half and half when mixed with eggs, vanilla, sugar and Kosher salt creates a lovely, rich custard. Lightly sweetened cream cheese and mixed berry preserves (or your other favorite preserves) round out the ingredients needed.
One of the keys to stuffing the challah with sweetened cream cheese and preserves is how you cut it. After cutting the loaf into thick 1 1/2" slices, each thick slice is then cut in half. To create the pocket for the fillings, take a sharp knife and cut a slit into each (half) slice (being careful not to cut through the ends or bottom of the bread). The best way to get the fillings into the bread is with a pastry bag (alternately you can turn a ziplock baggy into a pastry bag). This is the only part of the french toast casserole assembly that requires some patience. But it's well worth the effort.
Once all of the bread slices are filled, they are each carefully dipped into the egg custard mixture before being placed into a generously buttered baking dish (the filling side of each bread should be facing upward). All of the remaining custard gets poured into the dish. Tightly covered with aluminum foil, the casserole is chilled overnight in the refrigerator. Allowing the bread to 'soak' in and up the custard mixture is what gives the casserole it's luscious bread pudding like texture.
When you are ready to bake the french toast casserole, begin by first removing the baking dish from the refrigerator before preheating your oven to 375 degrees (F). Fifteen minutes is long enough to adequately preheat your oven as well as give your baking dish time a bit of time to get some of its' chill off. Placing an ice cold glass or ceramic dish into a hot oven can sometimes have disastrous results.
There may be no better way to start the weekend than with a large piece of the Baked Mixed Berry Cream Cheese French Toast Casserole topped with some additional mixed berry preserves, some fresh berries and a large dollop of sweetened mascarpone. Think heaven on a plate.
You don't have to wait for a special occasion to make this fabulous, mouthwatering make ahead breakfast/brunch casserole. Although more than likely it will make any weekend breakfast or brunch feel like one.
Recipe
Baked Mixed Berry Cream Cheese French Toast Casserole
Serves at least 8
Ingredients
1 pound (454g) unsliced loaf of challah, cut into 1 1/2 inch slices (about 7 thick slices per loaf)
8 ounces (226g) cream cheese, slightly softened
2 Tablespoons confectionary sugar
13 ounce (370g) jar Mixed Berry Preserves (Strawberry, Blackberry, Blueberry or Cherry) - See Notes
8 large eggs
1 1/2 cups whole milk
1 1/4 cup half and half
2 Tablespoons granulated sugar
2 teaspoons vanilla
1/4 teaspoon Kosher salt
16 ounces (453g) mascarpone
1/4 cup (30g) confectionary sugar
Fresh blueberries, blackberries, and strawberries
Optional: Confectionary sugar for dusting
Directions
1. Generously butter a 9" x 12" baking dish. Set aside.
2. In a medium sized bowl, use a hand mixer to beat the cream cheese and confectionary sugar until creamy. Set aside.
3. In a large bowl, whisk together the eggs, milk, half and half, granulated sugar, vanilla and Kosher salt.
4. Cut the thick slices of the brioche in half (down the center of each slice). Use a sharp knife to cut a slit into each bread half, being careful not to cut all the way through.
5. Using a pastry bag (or zip lock bag), pipe the cream cheese mixture and half of the jar of the preserves into each bread piece. Note: This part takes a little patience. Begin with piping in the cream cheese, then the preserves.
6. Dip each of the filled bread pieces into the egg/milk custard mixture. Place each bread slice (cut slice facing up) into the prepared baking dish.
7. Pour the remaining egg/milk custard mixture into the baking dish. Cover with aluminum foil and refrigerate overnight.
8. Preheat the oven to 375 degrees (F) for 15 minutes. Take the chilled baking dish out of the refrigerator as soon as you begin preheating the oven. Note: You don't want to put an ice cold baking dish into a hot oven.
9. Place the baking dish on a large, rimmed sheet pan. Bake the French Toast Casserole for 25 minutes (with the foil on).
10. Remove the foil and bake for another 30-35 minutes or until the custard has set and the challah is golden.
11. Let the French Toast Casserole rest for at least 10 minutes before serving.
12. Whip the mascarpone with the confectionary sugar. Put in a bowl and serve along with the casserole.
13. Top the French Toast Casserole with fresh berries and a few dollops of the mixed berry preserves on top before bringing to the table to serve.
14. Serve with the remaining mixed berry preserves, whipped mascarpone, and additional berries. Optional: Serve with some maple syrup and/or freshly whipped cream.
Notes: (1) But a good quality jar of preserves. Bonne Mamam preserves are my favorites. You will use about half of the jar to fill in the bread slices. Use some of the remaining preserves to top the casserole when it comes out of the oven and serve the rest in a small bowl alongside the casserole. Instead of mixed berry preserves, use another one of your favorite fruit preserves. (2) You can use either challah or brioche to make this casserole. It's important you cut your slices 1 1/2" thick.
