Sourdough French Toast Bake With Apples and Blackberries
Breakfast casseroles are a lifesaver for our busy family, and this sourdough French toast bake is both nourishing and family-friendly. Made with just a handful of real food ingredients, you can prep everything the night before and simply pop it in the oven in the morning while you and the kids get ready for the day.
Even better, once everything is prepared, all that’s left to do is turn on the oven and slide in the casserole dish. One of the older kids can easily take care of this part, making it a great option if your children already take turns making breakfast.
With apples, blackberries, and cinnamon, this sourdough French toast bake is a cozy breakfast that’s perfect for warming up on a chilly fall morning.
Is Sourdough Good for French Toast?
You might be wondering if sourdough really makes good French toast. The answer is a big yes! Its hearty texture—especially with whole wheat sourdough—makes this baked French toast casserole extra satisfying and perfect for keeping your family full all morning. The gentle tang of sourdough also pairs so well with the sweetness of brown sugar and fresh fruit. And since whole wheat sourdough is more nutrient-dense than white bread, this easy breakfast casserole is not only delicious but also a healthier way to start the day.
What Bread Is Best for French Toast?
I used my whole wheat sourdough sandwich bread in this recipe because this is the type of sourdough we eat most of (so I always have some odds and ends to use up), but you could use any type of sourdough you have on hand – leftover boule, rolls, or buns. If you prefer to serve this casserole as an old-fashioned dessert instead of for breakfast, sourdough brioche or challah are especially good to use because of their softer texture.
On a frugal note, this recipe is a great way to use up old bread. If the bread you plan to use has gotten quite dry, don’t skip the resting step: let your assembled casserole sit for 15 minutes before baking so the bread can soften in the liquid.
Ingredients
You’ll also need cinnamon, which I forgot to include in the photo!
- Sourdough bread: Almost any kind of sourdough bread will work here, but day-old or stale bread gives the best texture. I actually like to use whatever odds and ends of stale sourdough bread I’ve collected in the freezer, making this a great way to use up leftover bread.
- Apples: You’ll need about 2 medium apples. Honeycrisp, Pink Lady, or Granny Smith are all good choices. I prefer apples that are slightly tart to balance the sweetness of the blackberries.
- Blackberries: You can use either fresh or frozen blackberries, so this recipe works well year-round.
- Brown sugar: I use a moderate amount of sugar here because, after all, this is a breakfast dish, not a dessert. You can also use Rapadura in place of brown sugar.
- Milk and heavy cream: These add moisture and richness to the bake, so I recommend using whole milk rather than low-fat milk. Raw milk works perfectly well, too.
Step-by-Step: How to Make Sourdough Baked French Toast Casserole
Step 1: Go ahead and turn your oven on to 180°C (350°F). While it heats up, grease your baking dish with a nice spoonful of butter — this keeps everything from sticking and adds extra flavor. Place the cubed bread, apples, and blackberries in the dish and toss them together.
Step 2: Sprinkle the sugar, cinnamon, and a pinch of salt right over the top. Now grab a wooden spoon and mix it all together so every piece of bread and fruit gets a little coating of the cinnamon and sugar. Spread everything out into a nice even layer.
Step 3: In a mixing bowl, crack in your eggs and pour in the cream and milk. Whisk until the mixture looks smooth and creamy, like in the photo above.
Step 4: Slowly pour your custard mixture all over the bread and fruit in the baking dish. The liquid should just come up to cover most of the bread — if some pieces poke out, push them gently in with your spoon. If it looks a little dry, splash in just a bit more milk. Let it sit for 15 minutes.
Step 5: Slide the dish into your preheated oven and bake for about 25 minutes. You’ll know it’s ready when the custard in the middle is set (give it a gentle nudge with a spoon to check) and the top is golden brown.
Step 6: Serve your baked French toast while it’s still warm. Add a drizzle of raw cream and a few extra blackberries on top if you’d like to make it extra special. Then dig in and enjoy!
Make Ahead Option
You can assemble the French toast bake the night before, cover it, and refrigerate it overnight so the sourdough has plenty of time to absorb the custard. This is an especially good option if you’re using bread which is quite old and dry. In the morning, let it sit at room temperature briefly while the oven preheats, then bake as directed. You might need to increase the baking time by a few minutes to compensate for the coldness of the dish.
Serving Suggestions
This casserole is delicious all on its own, served warm in a bowl. But if you’d like to make it extra special, drizzle a little cream or maple syrup over the top and scatter on a few fresh blackberries for a pop of color. You could also add a spoonful of yogurt, a dollop of whipped cream, or even a sprinkle of toasted nuts for a bit of crunch.
Storing & Reheating
- Once baked, this French toast casserole can be stored in the refrigerator for up to 5 days.
- To reheat leftovers, place the casserole in a preheated oven for about 15 minutes. Drizzle a little raw milk or cream over the top before covering the dish with foil—this keeps it moist and prevents it from drying out.
- This casserole also freezes beautifully, whether baked or unbaked. Just make sure to use a freezer-safe dish and wrap it well to prevent freezer burn. My favorite method is to freeze it unbaked right in an ovenproof dish. Then, when you’re ready, let it thaw completely in the fridge before baking as usual. For the best flavor and texture, try to use it within 2–3 months.
Recipe FAQ
Conclusion
I hope you and your family love this easy, hearty, and nourishing breakfast casserole! It’s the perfect cozy dish for chilly fall and winter mornings, when everyone wants something warm and wholesome to start the day.
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More Sourdough Breakfast Recipes
Sourdough Breakfast Casserole With Chicken and Hash Browns
Sourdough French Toast Bake with Apples and Blackberries
Equipment
- 9×13 inch baking dish or similar
Ingredients
- 1 Tbsp butter, to grease the baking dish
- 4 packed cups cubed sourdough whole wheat bread (no need to remove crusts)
- 2 cups peeled, chopped apples
- 1 cup blackberries (fresh or frozen)
- 1/3 cup brown sugar or rapadura
- 3 tsp cinnamon
- Large pinch of salt
- 6 eggs
- ½ cup heavy cream
- 2 ½ cup whole milk
To serve (optional)
- ½ cup thick cream
- ½ cup blackberries
Instructions
- Preheat the oven to 180C/350F and grease your baking dish with the spoon of butter.
- Place the cubed bread, apples, and blackberries in the dish and toss them together.
- Sprinkle the sugar, cinnamon and salt on top of the bread and fruit and then mix in well with a wooden spoon. Spread everything into an even layer in the dish.
- In a mixing bowl, whisk the eggs, cream and milk until smooth.
- Pour over the bread and fruit in the baking dish. The milk and egg mixture should just barely cover the ingredients. If necessary add a little more milk here and there.
- Transfer the baking dish to the oven and bake for about 25 minutes until the custard is set (check the middle with a spoon to make sure) and the top is golden brown.
- Serve hot or warm with a drizzle of raw cream and some blackberries sprinkled on top if you like.
Notes
- I used my whole wheat sourdough sandwich bread in this recipe. However, feel free to use whatever type of bread you prefer. Cubed rolls, buns, challah, or brioche would also work. This recipe is a great way to use up old bread as well.
