1 loaf French bread, cut into 1-in cubes
5 large eggs
1 1/2 cups unsweetened milk
2 tbsp brown sugar
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
maple syrup, for serving
Topping:
2 tbsp unsalted butter or coconut oil, melted
2 tbsp brown sugar
1/2 cup chopped pecans
1 cup frozen strawberries
1cup frozen blueberries
confectioners’ sugar, for dusting
Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes.
If making casserole ahead, cover baking dish and refrigerate overnight. If baking immediately, let stand 30 minutes at room temperature to allow bread to soak up egg mixture.
Preheat oven to 350 F.
To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries.
Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set.
Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with real maple syrup.
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