Mother's Day French Toast Casserole

I only titled this as a Mother's Day casserole because I made it, in fact, on Mother's Day, along with my Eggs Benedict Casserole with Hollandaise Sauce, found here. It will be a memorable casserole because it was a memorable Mother's Day.  My Number One Fan and I found out that we're going to be grandparents for the second time.  And, to boot, we can expect a grandson this time around, to serve as little brother to "Big Sis" with whom we've fallen hopelessly in love these past 21 months.

The great thing about this casserole, or the Eggs Benedict one for that matter, is that you actually make it a day ahead of time.  On the day of service, you merely pop it in the oven while you entertain your guests and with the exception of some very last minute doctoring, it's ready in an hour and it is as elegant as it is simple, and pretty much goof-proof.  

I used a recipe from the Taste of Home website with the exception of using fresh berries instead of frozen as their recipe called for.  Why on earth would anyone choose frozen berries over fresh, which are now commercially available all year long in most places?  I dunno.  But I've modified the recipe accordingly.  The original recipe also called for low fat milk.  Nope. Only whole milk will do in a casserole of this caliber and on this special day.

Ingredients
1 loaf (16 oz.) French Bread (not a Baguette)
6 large or extra large fresh eggs
1-3/4 cups whole milk
1-1/2 tsp vanilla extract
1-1/2 tsp ground cinnamon
1 tsp granulated sugar, plus 1 tbsp
1/2 tsp ground nutmeg
1/4 tsp sea salt
3 1/2-pints each of blackberries, blueberries and raspberries
3 tbsp cold butter
1/3 cup packed brown sugar
powdered sugar for garnish
2-3 tbsp maple syrup
butter-flavored non-stick cooking spray (like, Pam)

The Recipe
Treat a 9" x 13" casserole dish with a tight fitting lid with the butter flavored non-stick spray. If you're using a baking dish that has no lid, aluminum foil will do.

Use a serrated bread knife to cut down the loaf of french bread into more or less 2" cubes.  You don't have to be exact. Place the cubes into the casserole dish as you go along.

Crack the eggs in a mixing bowl and whisk until blended and homogeneous.  Add the milk, vanilla extract, cinnamon, the one teaspoon of granulated sugar, the nutmeg and salt, and whisk to thoroughly combine.

Pour the egg and milk mixture over the cubed bread in the casserole dish.  Use your hand, the back of a spoon or a spatula to make sure all the bread is submerged in the liquid.  Put the lid or aluminum foil on the dish and refrigerate overnight.

Rinse your berries in a colander under cold running water, and place into a small mixing bowl.  Add the one tablespoon of granulated sugar and stir well to combine.  Cover and refrigerate overnight.

Cube the cold butter in a small mixing bowl and add the brown sugar.  Using a fork and spoon, cut and mash the butter into the brown sugar until it is of a more or less evenly crumbled consistency.  Again, you don't have to be exact.  Cover and refrigerate overnight.

The next morning, pull everything out of the refrigerator 90-minutes to two hours before you put the casserole into the oven.

Pre-heat the oven to 375°F with a rack in the middle of the oven.  Bake the casserole covered for 30 minutes.

Pull the casserole from the oven, and top with the berries, ensuring they are evenly distributed over the top of the bread mixture, and then top with the brown sugar and butter mixture.

Return the casserole to the oven uncovered for another thirty minutes.

Before serving, sprinkle with powdered sugar and a few splashes of maple syrup.  Allow your guests to dish-up from the casserole dish directly onto their breakfast plate.  Serve with crisp bacon and link sausage on the side.