Ingredients
Scale
- 1 pound loaf of brioche or challah bread, cut into 1-inch cubes
- 6 large eggs
- 2 cups whole milk (or half-and-half for extra richness)
- 1/4 cup maple syrup, plus more for serving
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups fresh mixed berries (blueberries, raspberries, and sliced strawberries)
- 2 tablespoons unsalted butter, melted
- Powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a large, rimmed sheet pan with butter or non-stick cooking spray. Spread the bread cubes evenly across the pan. In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until the mixture is smooth and well-combined. Pour the custard mixture evenly over the bread cubes, ensuring every piece gets some liquid. Use a spatula to gently toss the bread so it is well-coated.
- Scatter the fresh mixed berries over the soaked bread cubes. Drizzle the melted butter over the top to help the bread crisp up in the oven. Place the sheet pan on the middle rack of the oven. Bake for 25 to 30 minutes, or until the custard is set and the tops of the bread are golden brown and slightly crunchy. If the berries begin to burst and release their juices, that is perfectly fine—it adds to the flavor.
- Remove the sheet pan from the oven and let it cool for about 5 minutes. This allows the custard to firm up slightly, making it easier to slice. Dust the entire pan with a light coating of powdered sugar. Cut the French toast into squares and serve warm. Top each portion with an extra drizzle of maple syrup and a few fresh berries if desired.
- Cook Time: 45 minutes