Oh my gosh, you have to try this mixed berry baked French toast with streusel—it’s my go-to recipe when I need something special for brunch that still lets me get a little sleep the night before! There’s something magical about how the creamy custard soaks into the bread while baking, with juicy berries bursting in every bite and that buttery, cinnamon-kissed streusel topping adding the perfect crunch. I first made this for my sister’s baby shower, and now it’s the only thing anyone requests when we have family over for Mother’s Day or Christmas morning. The best part? It all comes together while you’re still half-asleep—just pop it in the oven when you wake up, and by the time the coffee’s ready, your kitchen will smell like a fancy bakery.
Why You’ll Love This Mixed Berry Baked French Toast with Streusel
Okay, let me count the ways this recipe will become your new brunch hero:
- Morning magic with no stress: You can put it together the night before – just add the streusel right before baking. I love waking up to a breakfast that basically makes itself!
- Crowd-pleaser guaranteed: It easily serves 8 hungry people (or 6 very hungry ones – no judgement here). I’ve never seen anyone resist seconds.
- The perfect bite every time: Creamy custard, tart berries, and that irresistible crunchy topping create the BEST flavor and texture combo. That streusel? Absolute game-changer.
- Flexible and forgiving: Swap berries based on season, use frozen fruit in a pinch, and you know what? It’s still delicious if you accidentally sleep in and bake it longer.
Ingredients for Mixed Berry Baked French Toast with Streusel
Gather these simple ingredients – I promise you probably have most of them already! I’ve broken everything down by component so you can prep like a pro. Trust me, measuring everything out first makes the morning assembly so much smoother (speaking from experience after forgetting the sugar three times…).
For the French Toast Base
- 1 loaf French bread – stale, cut into 1-inch cubes (about 10-12 cups)
- 6 large eggs – straight from the fridge is fine
- 2 cups milk – whole milk gives the creamiest results
- ½ cup heavy cream – this is what makes it extra luxurious
- ¼ cup granulated sugar – just the perfect amount of sweetness
- 1 tbsp vanilla extract – the good stuff if you’ve got it
- ½ tsp ground cinnamon – my secret is a heaping half teaspoon
For the Berry Topping
- 2 cups mixed berries – fresh or frozen (my favorite combo is raspberries, blueberries, and blackberries)
- 2 tbsp granulated sugar – helps draw out those berry juices
For the Streusel Topping
- ½ cup all-purpose flour – spoon and level to measure
- ½ cup brown sugar – packed tight in your measuring cup
- ½ tsp ground cinnamon – because we can never have too much
- ¼ tsp salt – balances all that sweetness perfectly
- ¼ cup cold unsalted butter – cut into small pieces, straight from the fridge
Ingredient Notes and Substitutions
Here’s where I can save you some grocery trips! Stale bread works best because it absorbs the custard without turning mushy. No stale bread? Toast fresh cubes at 300°F for 10 minutes to dry them out. Out of heavy cream? Whole milk or half-and-half work in a pinch (your French toast will still be delicious, just slightly less rich).
The berries are totally flexible – I’ve used frozen in winter months with great results (no need to thaw). Dairy swaps like almond or oat milk work fine, though the texture might be slightly less creamy. And about that butter – use the real deal in the streusel. Margarine just doesn’t crisp up the same way. Now go raid your pantry – I’ll bet you’re closer to bake time than you think!
How to Make Mixed Berry Baked French Toast with Streusel
Okay, let’s get baking! This recipe comes together so easily, but I’m going to walk you through each step because I’ve learned a few tricks over the years (mostly from mistakes – but that’s how we learn, right?). Here’s exactly how to make that perfect berry-studded, custardy French toast with that irresistible streusel crunch:
- Prep your pan: Grease that 9×13-inch baking dish really well – I use butter or baking spray. Those berry juices can be sneaky and stick! Arrange your bread cubes in an even layer. Don’t worry about packing them too tight; slight gaps let the custard weave through beautifully.
- Make the custard: In a big bowl, whisk together your eggs first until they’re nice and smooth (no one wants stray egg white streaks). Then add the milk, heavy cream, sugar, vanilla, and cinnamon. Keep whisking until it’s all combined – about 30 seconds should do it. My grandma taught me to lift the whisk and watch how it drips – you want it to fall in ribbons.
- Soak the bread: Pour that luscious custard evenly over your bread cubes. Now here’s my favorite part – gently press down on the bread with your clean hands or a spatula to ensure every piece gets soaked. Don’t go crazy though; you’re not making bread paste! Let it sit for exactly 10 minutes – set a timer. This lets the custard absorb without making the bread mushy.
- Berry time: While waiting, toss those beautiful mixed berries with the 2 tablespoons of sugar in a small bowl. When the timer dings, scatter them over your soaked bread. I like to press a few berries halfway into the bread so they burst slightly while baking.
- Streusel magic: In another bowl, mix the flour, brown sugar, cinnamon, and salt with a fork. Now add your cold butter pieces and use your fingers to pinch and rub everything together until you’ve got pebble-sized crumbs. No fancy equipment needed – your hands are the best tools here! The butter should be completely worked in but with some texture remaining.
- Top it off: Sprinkle that glorious streusel evenly over the berries – every square inch deserves some crunchy love. Don’t worry if some berries peek through; they’ll caramelize beautifully in the oven.
- Bake to perfection: Pop it into a 350°F (175°C) oven. Set your timer for 40 minutes, but start checking at 35. You’re looking for the edges to puff slightly, the top to be golden brown (not dark brown!), and the center to spring back when lightly pressed. If your streusel starts browning too fast, you can tent loosely with foil.
- Cool – if you can wait: This is the hardest step – let it cool just 5 minutes before cutting. Trust me, those juices need to set a bit or you’ll have berry lava everywhere (tasty berry lava, but still). If you’re feeling fancy, dust with powdered sugar right before serving.
Tips for Perfect Mixed Berry Baked French Toast
Okay, here are all my secret tricks for French toast success (learned from many messy attempts!): First, press down those bread cubes into the custard mix, but not too hard – you want them to soak up the goodness without turning to mush. Second, keep that streusel crumbly by working the cold butter in quickly with your fingers. If it starts to feel greasy, pop the bowl in the fridge for 5 minutes before crumbling over the berries.
Testing doneness? The center shouldn’t jiggle when you gently shake the pan – if it does, give it 5 more minutes. But watch carefully; overbaking makes the bread too dry. And here’s my best tip: if making ahead, cover with foil and refrigerate overnight, then add the streusel in the morning right before baking to keep it crisp. One last thing – cut with a serrated knife to keep those gorgeous layers intact!
Make-Ahead and Storage Instructions
Oh, the beauty of this mixed berry baked French toast is that you can do almost everything the night before! Here’s how I make my mornings smoother: prepare everything except the streusel – soak that bread in the custard, add your berries, then just cover tightly with plastic wrap and refrigerate overnight. In the morning? Crumble that buttery streusel right on top (straight from the fridge is fine!) before popping it in the oven. Adds maybe 2 minutes to your prep time, but saves you from a soggy topping disaster.
Got leftovers? Cover and store them in the fridge for up to 2 days. To reheat, I like individual portions in the toaster oven at 350°F for about 8 minutes – crisps up that streusel perfectly again! The microwave works in a pinch (30-second bursts), but it’ll soften the topping. Crazy tip: cold leftovers make amazing next-day French toast sandwiches – just add a little cream cheese between slices!
Serving Suggestions for Mixed Berry Baked French Toast
Oh, the fun part – dressing up your masterpiece! I love serving this warm from the oven with thick whipped cream and a drizzle of maple syrup – the hot berries make the cream melt just right. For a lighter touch, Greek yogurt adds lovely tang. And if it’s a special occasion? Add fresh mint leaves and extra berries on top – makes it look straight from a brunch cafe. Pro tip: serve with bacon or sausage on the side. That sweet-salty combo? Perfection!
Nutritional Information
Just a heads up – these nutrition facts are estimates based on standard ingredients. Your actual values might dance around a bit depending on the exact bread, berries, or dairy products you use. For one serving (about 1/8th of the recipe), you’re looking at roughly 380 calories, with 16g fat (9g saturated), 52g carbs (3g fiber, 28g sugar), and 10g protein. I always say – when it tastes this good, who’s counting? (Well, technically I just did… but you get what I mean!)
Frequently Asked Questions
Can I use frozen berries instead of fresh?
Absolutely! Frozen berries work wonderfully in this baked French toast. No need to thaw them first – just toss them straight from the freezer with the sugar. They might release a bit more liquid while baking, but that just creates delicious berry syrup pockets in every bite. I always keep a bag of mixed frozen berries in my freezer for emergency brunch situations!
How do I prevent my French toast from getting soggy?
The secret is using slightly stale bread and letting it soak for exactly 10 minutes – no more! Also, make sure your baking dish isn’t overcrowded, so the custard has room to distribute evenly. If making ahead, wait to add the streusel until right before baking to keep that perfect crunch. My grandma taught me to press gently on the bread cubes before baking to check if they’re too wet – they should feel soaked but still hold some shape.
Can I double this recipe for a crowd?
You bet! This recipe doubles beautifully for big gatherings – just use two 9×13-inch pans or one large sheet pan (about 11×17). You might need to add 5-10 minutes to the baking time if using a deeper dish. For the holidays, I always make one pan with berries and one with just cinnamon streusel for pickier eaters (though I’ve never seen leftovers of either version!).
Can I make this without eggs?
I’ve tested this with a flax « egg » substitute (1 tablespoon ground flax + 3 tablespoons water per egg), and while it’ll work in a pinch, the texture won’t be quite as rich and custardy. If you need egg-free, try using coconut milk for extra richness and adding a tablespoon of cornstarch to help it set. It’ll still be delicious, just slightly different from the original’s decadent texture.
How do I know when it’s done baking?
Here’s my foolproof test: the edges should be puffed and golden, the center shouldn’t jiggle when you gently shake the pan, and a toothpick inserted into the bread (not a berry!) should come out mostly clean with just a few moist crumbs. If the streusel starts getting too dark before the center sets, cover loosely with foil. And remember – it continues cooking slightly as it cools!
Rate This Mixed Berry Baked French Toast with Streusel
Did you make this berry-filled breakfast dream come true? I’d love to hear how it turned out for you! Drop a star rating below (be honest—I can take it!) and tell me about your experience in the comments. Was it a hit at your brunch? Did your kids go nuts for the streusel? Your feedback helps me create even better recipes for our little breakfast-loving community!
Mixed Berry Baked French Toast with Streusel
Ingrédients
Equipment
Method
- Grease a 9×13-inch baking dish and arrange the bread cubes in an even layer.
- In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla, and cinnamon until well combined.
- Pour the egg mixture evenly over the bread cubes, pressing down lightly to ensure all pieces are soaked. Let sit for 10 minutes.
- In a small bowl, toss the mixed berries with 2 tablespoons of sugar and scatter them over the soaked bread.
- In another bowl, combine the flour, brown sugar, cinnamon, and salt for the streusel. Cut in the butter until the mixture resembles coarse crumbs.
- Sprinkle the streusel evenly over the berries.
- Bake at 350°F (175°C) for 40-45 minutes, or until the top is golden and the center is set.
- Let cool slightly before serving. Dust with powdered sugar if desired.