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May 09

Mixed Berry French Toast Bake

This dish was a huge hit with my family for Mother’s Day Brunch and it was so easy to make! You basically just pour some ingredients in a baking dish the night before, chill overnight and then bake the next morning. The results were delicious. I love berries with French toast, and the brown sugar crumble gave a sweet contrast to some of the tart berries. The texture of the French toast came out perfect too; the top was a bit crispy and the bottom was soft without being too mushy. We served this with a side of turkey bacon and some refreshing peach iced tea wine spritzers (delicious) and the whole brunch was filling, tasty and perfect for a celebration! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Mixed Berry French Toast Bake

This overnight Mixed Berry French Toast Bake is great for breakfast or brunch when you're feeling a little fancy!


  • 1 lb loaf of French bread, cubed
  • 6 egg whites
  • 3 eggs
  • 1 ¾ cups skim milk
  • 1 teaspoon sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 (12 oz) package frozen unsweetened mixed berries, (you could substitute fresh)
  • 2 tablespoons cold butter
  • 1/3 cup packed brown sugar


  • Lightly mist a 9x13 baking dish with cooking spray and fill with bread cubes. In a large bowl, whisk together the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt until combined. Pour egg mixture evenly over the bread cubes. Cover dish with aluminum foil and refrigerate overnight (or 8 hours).
  • Remove the frozen berries from the freezer 30 minutes before baking to let them defrost and pre-heat the oven to 350. Remove the baking dish from the refrigerator and bake it in the oven, covered, for 30 minutes.
  • Put the brown sugar in a small bowl and using two knives, cut the cold butter into the brown sugar until combined into a fine crumble. When the baking dish comes out of the oven, sprinkle the berries evenly over the top of the bread, followed by the brown sugar crumb topping. Return to the oven, uncovered, and bake for an additional 15-20 minutes.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
286 calories, 46 g carbs, 13 g sugars, 6 g fat, 2 g saturated fat, 13 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/8th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 10 SmartPoints/ Blue: 9 SmartPoints/ Purple: 9 SmartPoints
8 per serving (P+ calculated using the recipe builder on weightwatchers.com)
Source: Taste of Home

20 comments on “Mixed Berry French Toast Bake”

  1. I MUST make this!! It look absolutely delicious!! Thanks for sharing!

  2. This was delicious! I am eating the leftovers right now and enjoying every bite! Thanks for the great brunch Em!

  3. Would this work with all egg whites?

  4. @ Bean – you should, it’s so good!

    @ Mom – I’m glad you liked it! You’re the best. 🙂

    @ Jeanette – I’m not sure as I made the recipe as written above. I’ve never made French toast with egg whites only. If you try it, let me know how it turns out!

  5. I modified this into a cupcake recipe! I made 24 “cupcakes” and I chopped up the thawed berries and mixed the butter and sugar right in. I also use “pan de leche” which I thought would be a delicious base for french toast. I haven’t tried them yet (they’re for a staff breakfast tomorrow) but they worked out to 2 points plus each.

    However, I did notice that when I put this recipe into the WW recipe builder it came up as 7… And the weird thing is that the pan de leche is fewer points than the french bread, and I use light butter. I don’t get it…. whatevs.

  6. Nicole – I double checked my recipe builder figures and you’re right! I had the French Bread in there as “1 loaf” instead of “1 lb”, thank you for correcting me. Oops!

    The cupcake idea sounds great, let me know how they turn out!

  7. okay thanks for double checking! I will for sure post as to how they turned out officially.

  8. Hi Emily! Just wanted to let you know I made this tonight for my family and we all LOVED it! Even the 11 month old ate her entire plate. It’s such a treat that is WW friendly but so delicious! Thanks for the great recipe!

  9. Hey Emily, I have a sensitivity to refined sugar…do you think I could modify this with either honey or real maple syrup?


  10. How many calories per serving?

  11. Hi Emily!

    Just made this for breakfast this morning and my whole family LOVED it!! Your PointsPlus recipes are wonderful! Keep them coming!!!


  12. Hello Emily–this looks delicious…Do I need to make sure all the bread cubes are covered when pouring on the egg and milk mixture or can some of the cubes just not get covered or would I need to make up another partial batch of the milk /egg mixture to make sure all the bread cubes are covered ??? thanks

    • Nope, just use the amounts specified in the recipe ingredients. It doesn’t have to cover all the bread cubes, just drizzle it over them.

  13. I ran this through MFP recipe builder using whole milk and it is roughly 304 calories per serving.

  14. I really want to make this for breakfast this morning! Do you think it’d be ok if I didn’t let it sit overnight?

    • Hm, I have never tried it that way, usually with French toast casseroles you always let the bread soak overnight. I really can’t guarantee the results if you don’t!

  15. Hello Emily–Quick question–When removing this from the overnight soak in the refrigerator …Should I let it come to room temp before baking it or just go ahead and put it in the preheated oven as soon as I remove it from the refrigerator ?? thanks so much !!

  16. Hello Emily-I am resubmitting this question from almost a year ago –my question must have gone into a ‘ black hole ‘ …When removing this from the overnight soak in the refrigerator ..should I let it come to room temp before baking or just go ahead and put it in the preheated oven as soon as I remove it from the refrigerator ?? Thanks so much !

    • Hi Doris,
      You can probably do either, but some glass baking dishes have issues going directly from cold to hot, so I’d probably let it sit for a little bit just to be safe. Hope that helps!

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