Challah French Toast Casserole with Macerated Berries

If you read my blog, you may (or may not) notice my love of French Toast. I have posted several variations of French Toast. (And most variations involve challah.)

This variation was inspired by one of the brunch dishes served at one the many baby showers I hosted. One of the other hostesses was in charge of the menu and she made a dish she called “French Toast Casserole.” We briefly discussed the dish and I asked if she used maple syrup. To my surprise, she said the dish did not contain a drop of maple syrup. The syrup was made with brown sugar and corn syrup.

I forgot about getting the recipe from her so I tried to recreate it from memory. I know she mentioned that she used challah and I recall the challah was cubed. (I’m not sure if she removed the crust. I ended up leaving the crust.) She also mentioned Grand Marnier so I stuck with the Grand Marnier. I think Cointreau, Curaçao or regular old triple sec will work.

This version of French Toast is very good. It is reminiscent of a good bread pudding. Since I was in testing phase, I decided to start with a smaller quantity. The amount was perfect for the two of us. (It was actually enough for breakfast on both Saturday and Sunday.) I’m sure it can be doubled and baked in a 2.5 quart baking dish instead of the 1.25 quart dish I used.

I worked backwards when I made this. I cubed the bread and placed it in the baking dish until it was almost full. I then transferred the cubed bread into a large measuring cup. (That’s how I discovered the baking dish held just over 4 cups (1 quart). I wanted about a cup and half of liquid so I started with ¾ cup of half and half. Each egg is approximately 2 ounces or ¼ cup. The other ingredients’ volumes were negligible.

The macerated berries side was a last minute decision. I like fresh fruit with my breakfast so I picked up some strawberries and blueberries. I discovered that the strawberries were tasteless on their own. (I realize it is not strawberry season.) Out of desperation, I had to find a way to rescue them. I decided to macerate them and booze them up. The berry-boozy syrup is heavenly with the French Toast.

Challah French Toast Casserole with Macerated Berries

¼ cup (half stick) unsalted butter
½ cup dark brown sugar, packed
1 tablespoon light corn syrup
4 cups challah bread, cubed
3 large eggs
¾ cup half and half or heavy cream
1 tablespoon Grand Marnier (Cointreau, Curaçao or Triple Sec)
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
freshly grated nutmeg (about a pinch)
pinch of salt

1. Combine butter, brown sugar and corn syrup in a microwave-safe bowl. Microwave about 30 to 90 seconds to melt sugar. Stir to combine and allow to slightly cool and then pour in a 10.5" x 7" x 2" (1.25 quart) rectangular pan. (I measured my pan and my measurements were 9" x 7" but the manufacturer lists 10.5" x 7". Who am I to argue?)
2. Place bread cubes in baking dish.
3. Preheat oven to 350 degrees.
4. Whisk together eggs, half and half, vanilla extract, cinnamon, nutmeg, salt and Grand Marnier. Pour mixture over bread cubes. Let stand until oven is preheated.
5. Bake about 30 minutes, or until the top is golden.

Macerated Berries:

- 1 pound berries (I used 1 pound of strawberries and a half pint of blueberries)
- ¼ to ½ cup sugar (depending on the sweetness of your berries)
- 2 tablespoons Grand Marnier

Wash, hull and slice strawberries. Mix everything together and allow to sit while the French Toast is baking. The berries are ready when the sugar turns syrupy. (Some people like their berries to sit a while longer but I don’t like mushy berries.)