Overnight French Toast With a Jammy Twist

Berries sprinkled between the layers adds great flavor and texture to the finished dish. JeanMarie Brownson/TNS

Family brunch always begins with overnight French toast. It’s easy to assemble and is beloved by everyone. We even make this simple, but indulgent dish when renting vacation homes. The only special equipment needed is a 13-by 9-inch baking dish and an oven.

For this year’s Fourth of July family gathering, we will gild the top of the casserole with a glossy layer of jam. Fruit juice-sweetened fruit spread adds deep fruit flavor with less sugar than ordinary jam or preserves. A couple cups of fresh or frozen berries sprinkled between the layers adds great flavor and texture to the finished dish.

Our refrigerator regularly holds a stock of nonfat milk plus non-dairy oat or coconut milk, as well as half-and-half or heavy cream. The beauty of the recipe that follows is that any of those milks work with minor changes in texture, sweetness, and richness in the final dish.

I like to serve a square of the warm toast with a dollop of coconut yogurt and more fresh berries. Blueberry syrup will flow in honor of berry season. Maple syrup and cane syrup also taste great, if you’re craving extra sweetness. Golden chicken sausages, slices of Canadian bacon, and wedges of fresh pineapple round out our brunch menu.

After the fireworks, serve a square of the warm toast casserole as dessert topped with a spoonful of whipped cream or ice cream. Leftovers reheat beautifully in the microwave.

Jammy Mixed Berry Overnight French Toast

Recipe Note: Use any milk you have on hand, from nonfat dairy to non-dairy oat milk. For a richer result, sub in 1/2 cup whipping cream.

Makes 8 servings

• 3 tablespoons softened butter, divided
• 1 loaf (15 to 18 ounces) unsliced challah bread, Hawaiian bread, or country-style bread
• 4 cups fresh berries, such as blueberries, blackberries, raspberries, and sliced strawberries (or frozen berries, thawed)
• 8 large eggs
• 2 1/2 cups milk or unsweetened oat milk or coconut milk
• 1/2 cup heavy whipping cream or half-and-half (or use more milk or oat milk)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground nutmeg
• 1 jar (10 to 14 ounces) seedless fruit spread, such as blueberry or strawberry or berry fruit preserves or seedless jam

For Serving

• Coconut or plain yogurt
• Blueberry syrup or maple syrup

Use 1 tablespoon of the softened butter to coat the bottom and sides of a 13-by 9-inch baking dish. Cut the bread into 1-inch thick slices. Layer half of the slices over the bottom of the prepared baking dish. Top with half of the berries, then the remaining bread slices.

Whisk together eggs, milk, cream, salt, and nutmeg in a large bowl until smooth. Slowly and evenly pour the mixture over the bread in the dish making sure to dampen all the bread. Cover the dish with plastic wrap pressed tightly against the bread. Refrigerate for at least 4 hours or overnight.

Heat oven to 350 degrees F. Let the bread mixture stand on the counter while the oven heats. Uncover the dish then use a flexible spatula to spread all of the jam over the top of the bread in a smooth, even layer. Dot with bits of the remaining 2 tablespoons butter.

Bake until nicely puffed and edges are golden, 40 to 45 minutes. Let stand 5 minutes before cutting into squares. Serve with a dollop of yogurt, remaining fresh berries, and syrup.