Ingredients
Scale
- 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
Instructions
- 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.
- 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 baking dish in a larger baking dish with high sides (a roasting pan works well) and with a 1/2 to 1-inch gap between the sides of the two pans. Place on the middle rack of your oven. Carefully pour hot water into the outer dish, until water reaches around halfway up the sides of 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.
Notes
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: Bake
- Cuisine: Make ahead