Summer Berry Stuffed French Toast Casserole Bake. A little cream cheese, fruit jam, strawberries and blueberries and topped with more berries! Serve with a sprinkle of powdered sugar and/or maple syrup if desired. A fairly healthy and balanced breakfast or brunch!
Brunch is my favorite.
When I go out to eat for brunch, it is VERY hard for me to not order french toast if it is on the menu. Especially stuffed french toast.
So most of the time, I get the french toast. #yolo
Though many times, I end up having a sugar crash soon after or feel like I just ate a whole weeks worth of calories.
While french toast may still count as an indulgence, I consider this a healthier version using almond milk, a little less cream cheese, and berries.
Lots of berries.
Because of the jam and cream cheese, I didn’t even feel the need to add maple syrup!
And while it doesn’t need added sugar, I sprinkled a tablespoon on top for the look of it.
Using whipped cream cheese helps easily spread over the bread.
Add fresh berries + berry jam.
This would be a great 4th of July recipe, which I realized later.
Red white and blue!
Now THIS is a stuffed french toast where I’ll take seconds!
Summer Berry Stuffed French Toast Casserole Bake
Summer Berry Stuffed French Toast Casserole Bake. A little cream cheese, fruit jam, strawberries and blueberries and topped with more berries! Serve with a sprinkle of powdered sugar and/or maple syrup if desired. A fairly healthy and balance breakfast or brunch!
Ingredients
- 1 large loaf brioche bread (or challah bread or similar), cut into 12 thick slices
- 4 large eggs
- 1 cup milk of your choice (I used vanilla almond milk)
- 1 teaspoon vanilla extract
- 4 ounces whipped cream cheese, (I used reduced fat)
- 1/4 cup fruit jam or jelly
- 3 cups fresh mixed berries (I used strawberries and blueberries)
- 1 tablespoon powdered sugar (for topping), optional
- maple syrup, for serving
Instructions
- Preheat oven to 350°F.
- Lightly spray a large casserole dish (9x13) with oil or butter.
- In a medium bowl, whip together eggs, milk and vanilla. One at a time, dip 6 of the bread slices in the egg mixture to coat both sides, and place on the bottom of the casserole dish.
- Add the cream cheese to the top of the bread slices and cover evenly.
- Evenly distribute the jam or jelly on top of the cream cheese. Add half the fruit fruit (1 and 1/2 cups) on top of the jam.
- Dip the rest of the bread slices in the egg mixture and layer on top to make sandwiches. (If there is any milk/egg mixture remaining, you can pour it on top of the bread.)
- Bake at 350°F for 40-45 minutes or until lightly browned. Baking time will depend on the thickness of your bread slices!
- Remove from oven and top remaining fresh fruit. Serve warm with a sprinkle of powdered sugar and maple syrup on top. Enjoy!
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 405Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 164mgSodium: 188mgCarbohydrates: 66gFiber: 3gSugar: 49gProtein: 9g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
Love this recipe? You might also like this overnight french toast casserole, this berry berry cinnamon swirl bread recipe, or our blueberry banana bread recipe.
Charla @ That Girl Cooks Healthy
Tuesday 25th of July 2017
The pictures are so appetising. I would love to wake up to French toast every day.
Beth
Tuesday 25th of July 2017
Well, the antioxidants in the berries negates the calories and fat from the cream cheese. Right? :)
Ashley @ Big Flavors from a Tiny Kitchen
Tuesday 25th of July 2017
I love berries with breakfast dishes like this - they add such a bright bit of flavor. This looks like a great way to start the day!
Dannii
Tuesday 25th of July 2017
What a great way to enjoy summer berries. This would be great for feeding a crowd.
Jagruti
Tuesday 25th of July 2017
OMG, these summer berry stuffed French toasts look amazing, ricotta and berries a match made in heaven!