(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
- Grease the bottom and sides of a 9×13 baking dish with butter.
- 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.
- Scatter the blueberries over the bread, letting some fall to the bottom of the dish.
- 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.
- 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.
- Preheat oven
- 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.
- While the casserole bakes, in a medium bowl, toss the strawberries and raspberries with 1 Tbsp sugar. Let stand until juicy.
- In a small bowl with hand mixer, whip remaining ¾ cup cream with the remaining 1 Tbsp sugar and vanilla until soft peaks form.
- Serve the casserole with a dollop of whipped cream and a generous spoonful of berries with their juices.