(Food Network Website)

NOTE: Make a day ahead dish (Make the night before you cook)

350o 45-50 minutes


  • 2 Tbsp butter, plus extra for buttering the dish
  • One 1 lb day old loaf challah or white bread, Unsliced
  • Two 6oz containers fresh blueberries (about 2-1/4 cups)
  • 6 large eggs
  • 3 cups milk
  • 1-1/4 cups heavy cream, divided
  • 2/3 cup plus 2 Tbsp sugar
  • ½ tsp almond extract
  • ¼ tsp salt
  • 1 160z container fresh strawberries, sliced
  • 1 6oz container raspberries
  • ½ tsp vanilla extract
  • 10x sugar for dusting, optional


  1. Grease the bottom and sides of a 9×13 baking dish with butter.
  2. Slice the bread into ¾ to 1” thick slices. If your bread is very fresh, lightly toast before assembling. Tile all the bread in the dish, each slice overlapping the next.
  3. Scatter the blueberries over the bread, letting some fall to the bottom of the dish.
  4. Im a medium bowl, whisk the eggs, milk, ½ cup cream, 2/3 cup sugar, almond extract and salt until sugar is dissolved. Pour over the bread and berries and press gently to help the break start soaking in the egg mixture.
  5. Cut 2 Tbsp butter into small pieces and dot over the top of the casserole. Cover with plastic wrap and let stand in refrigerator 8 hours or overnight.
  6. Preheat oven
  7. Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center (about 45-50 minutes), tenting with foil if the bread starts to become too dark. Let stand 10 minutes. Dust with confectioners’ sugar.
  8. While the casserole bakes, in a medium bowl, toss the strawberries and raspberries with 1 Tbsp sugar. Let stand until juicy.
  9. In a small bowl with hand mixer, whip remaining ¾ cup cream with the remaining 1 Tbsp sugar and vanilla until soft peaks form.
  10. Serve the casserole with a dollop of whipped cream and a generous spoonful of berries with their juices.



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