Triple Berry French Toast recipe

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Ingredients

vegetable cooking spray
12 slices Texas toast, crusts removed and bread cubed
2 (8 ounce) packages cream cheese, cubed
½ cup fresh blueberries
¼ cup fresh blackberries
¼ cup fresh raspberries
9 large eggs
2 cups milk
⅓ cup pure maple syrup
1 cup fresh blueberries
½ cup fresh blackberries
½ cup fresh raspberries
1 cup water
1 cup white sugar
2 tablespoons cornstarch
1 tablespoon unsalted butter

Nutrition Info

779.6 calories
carbohydrate: 87.9 g
cholesterol: 372.7 mg
fat: 39 g
fiber: 4 g
protein: 22.3 g
saturatedFat: 21.3 g
servingSize: -
sodium: 703.7 mg
sugar: 55.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Spray the bottom of a 9x13-inch glass baking dish with vegetable spray and place 1/2 of the bread cubes into the dish. Put cream cheese cubes on top. Distribute blueberries, blackberries, and raspberries over the cream cheese. Place remaining bread over the berries.

  2. Beat eggs in a bowl and add milk and maple syrup. Pour mixture over bread. Place plastic wrap over the dish and refrigerate, 8 hours to overnight.

  3. Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from the dish and cover the dish with aluminum foil.

  4. Bake in the middle of the preheated oven for 30 minutes. Remove the foil and continue to bake until puffed and golden, about 30 minutes more.

  5. While toast is baking, combine 1/2 of the blueberries, 1/2 of the blackberries, 1/2 of the raspberries, water, sugar, and cornstarch in a saucepan over medium-low heat. Cook until syrup thickens, 5 to 7 minutes. Stir in remaining berries and butter.

  6. Let French toast sit for about 10 minutes before slicing. Pour berry syrup over individual pieces.

Recipe Yield

6 servings

Recipe Note

This triple berry French toast is a Christmas brunch tradition at our house and perfect for a busy household on Christmas morning as it is prepared the night before. You can use blueberries, blackberries, raspberries, or a combination. Twist a lemon slice over the top for garnish.

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