This is a favorite at our house! It is a perfect Christmas morning breakfast but we make it year round. It is so good!
Berry Breakfast Bake
- 4 1/2 cups cubed bread (our favorite is sourdough but also works great with gluten-free bread!!)
- 4 eggs
- 1 cup half and half
- 1/4 cup white sugar
- 1/2 tsp vanilla
- pinch of salt
- 1-2 tbsp turbinado sugar
- 1-2 cups berries (fresh or frozen, we like a combination of blueberries and raspberries)
Grease a 9×13 baking dish. Place bread cubes in the baking dish.
In a bowl combine eggs, half and half, vanilla, and salt. Mix well. Pour over bread cubes.
Cover baking dish and place in refrigerator for at least 6 hours or overnight.
Remove from refrigerator 30 minutes before baking.
Sprinkle with turbinado sugar and berries.
Bake for 45 minutes.
Cool for 5 minutes before serving with buttermilk or caramel syrup.
Caramel Syrup:
- 1 cup corn syrup
- 1 cup whipping cream
- 1 cup sugar
- 1 tsp vanilla
- pinch of salt
Place corn syrup, whipping cream, and sugar into a pan. Bring to a boil. Boil for 5 minutes. Remove from heat and add vanilla and salt.
