Due to ingredients on hand and last minute B&B guests, I've at times made a few variations. Each version is just as yummy as the original. I used English muffins once instead of the normal French bread, just cut them into cubes as well.
During the spring and summer I kept gallon-size freezer bags filled with the 5-6 cups of fresh fruit, including strawberries. Lately, I've been keeping the large frozen bags of triple mixed berries from Walmart on hand.
We've eaten this casserole with the syrup and without (it IS truly scrumptious with warm maple syrup though:) but we always include a liberal dusting of powdered sugar after placing on serving platters. Be sure to use the almond milk; it adds a rich, sweet, decadent element that elevates the flavor.
Enjoy! And be sure to visit Trish for lots of great recipes!!
Ingredients:
1 16 oz loaf French bread, cut into 1-inch cubes
4 eggs
1 cup Almond Breeze Vanilla Almond Milk
1 tsp vanilla extract
1 tbsp granulated sugar
¾ tsp ground cinnamon
5 cups frozen berries (raspberry, blackberry, blueberry blend)
½ cup granulated sugar
½ tsp ground cinnamon
1 tbsp cornstarch
1 tbsp granulated sugar
Instructions :
1. Preheat oven to 350F.
2. Spray a 9x13 inch baking dish with cooking spray. set aside.
3. Place bread cubes in a large bowl
4. In a medium bowl, combine, eggs, milk, vanilla extract, 1 tablespoon of sugar, and cinnamon and whisk together until blended.
5. Pour egg mixture over the top of the bread cubes, stirring to coat. Let sit for 5 to 10 minutes, stirring occasionally
6. In a medium bowl, combine frozen berries, ½ cup of sugar, cinnamon, and cornstarch. Stir to combine
7. Pour berries into prepared baking dish.
8. Spoon bread over the top.
9. Sprinkle the top with 1 tablespoon of sugar.
10. Bake for 35 to 45 minutes or until bubbling and golden brown.
11. Sprinkle with powdered sugar and top with fresh berries, whipped cream, or maple syrup if desired.
Recipe by Momontimeout
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