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Double-Berry French Toast Casserole

Photo: Becky Luigart-Stayner; Styling: Linda Hirst

Hands-on time 40 mins
Total time 9 hrs, 30 mins

Makes 8 servings


  • 2 (6-ounce) containers raspberries
  • 1 (16-ounce) container strawberries
  • 5 tablespoons sugar, divided
  • 2 tablespoons Chambord (black raspberry liqueur, optional)
  • 10 ounce cream cheese, softened
  • 12 ounces French bread, cut diagonally into 16 slices
  • 1 1/2 cups whole milk
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 5 large eggs, lightly beaten
  • 2 tablespoons turbinado (raw) sugar
  • Warm maple syrup
  • Garnishes: sweetened whipped cream, fresh strawberries and raspberries

How to Make It

  1. 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.