- 8 slices good quality cinnamon raisin bread
- 1/2 cup butter, melted
- 4 large eggs
- 2 egg yolks
- 3/4 cup granulated sugar
- 3 cups whole milk
- 1 cup whipping cream
- 1 tablespoon vanilla extract
- 2 cups water, for baking
- 3 cups mixed fresh berries (blueberries, blackberries, raspberries)
- Powdered (confectioners’) sugar, for garnish
- Brush both sides of the bread slices with the melted butter. Line a 13-by-9-by-2 inch glass baking dish with the buttered bread slices. Set aside.
- In a large mixing bowl, whisk together the eggs and egg yolks. Add the sugar, milk, cream and vanilla and whisk until well mixed. Slowly pour through a mesh strainer over the top of the bread slices, covering them evenly and completely. If the bread slices float to the top of the egg mixture, gently push them down with your finger. Cover and refrigerate at least 2 hours or overnight.
- If refrigerated all day or overnight, about 1 hour before baking take the baking dish out of the refrigerator and bring to room temperature before proceeding.
- Preheat oven to 350 degrees.
- Place the baking dish on a large baking sheet with sides (the higher the sides, the better) on the middle rack of your oven. Pour 2 cups hot water into the baking sheet (around the baking dish). Bake for 30 to 35 minutes or until the top is lightly browned and the custard is cooked (it should spring back when you push lightly on the top).
- Cool slightly, sprinkle with fresh berry mixture and sift powdered sugar over the top. Cut into 12 pieces and serve.
Note: Baking time should be increased 5 to 10 minutes if you do not use a glass dish.
Make ahead: Casserole can be assembled but not baked up to 24 hours in advance. Bring to room temperature before baking.
- Category: brunch, breakfast
- Method: baking
- Cuisine: Make ahead
Keywords: quick and easy, make ahead, easy entertaining