Double-Berry French Toast Casserole
Ingredients
- 2 (6-ounce) containers raspberries
- 1 (16-ounce) container strawberries
- 5 tablespoons sugar, divided
- 2 tablespoons Chambord (black raspberry liqueur, optional)
- 10 ounces cream cheese, softened
- 12 ounces French bread, cut diagonally into 16 slices
- 1 ½ cups whole milk
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 5 large eggs, lightly beaten
- 2 tablespoons turbinado (raw) sugar
- Warm maple syrup
- Garnishes: sweetened whipped cream, fresh strawberries and raspberries
Instructions
- Combine raspberries, strawberries, 2 tablespoons sugar, and Chambord, if desired, in a medium bowl; toss gently to coat. Let stand 30 minutes. Strain berry liquid into a medium bowl, reserving berries. Add cream cheese to liquid, stirring to combine. Spread cream mixture evenly over 1 side of 16 bread slices. Place 8 bread slices, cream cheese side up, in a 9- x 13-inch baking dish. Sprinkle with reserved strawberries and raspberries. Top with remaining 8 bread slices, cream cheese side down. Whisk together milk, cinnamon, vanilla, salt, eggs, and remaining 3 tablespoons sugar in a medium bowl; pour milk mixture evenly over bread slices, and sprinkle with turbinado sugar. Cover with foil, and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake, uncovered, 50 minutes or until top is lightly browned and set. Serve with maple syrup; garnish, if desired.
