Looking for a delicious brunch treat that doubles as a snack and dessert? These Triple Berry French Toast Bars are just what you need! Packed with fresh berries, a custardy layer, and a hint of sweetness, they’re perfect for brunch spreads, family breakfasts, or an easy make-ahead meal. Whether you're a fan of blueberries, strawberries, or raspberries, this recipe combines all three for a flavor-packed bite that’s sure to satisfy. Simple to make and fun to eat, these berry-loaded French toast bars are bound to be a new brunch favorite!
I've made a million French Toast Bakes or Casserole type dishes (check out my Chocolate French Toast Casserole recipe from the blog!), I just prefer them over traditional, by the slice French toast.
My intention with this recipe was to find a way to create a pillowy layer that would allow you to hold the French toast "bar" and it would stand on it's own; but then also have a crunchy textured layer on the top with the brioche cubes, so you still get that French toast casserole effect. And it worked perfectly!!
What ingredients are necessary for making Triple Berry French Toast Bars?
Please refer to the recipe card for precise measurements.
- a triple berry blend - You can usually buy strawberries, blueberries, and raspberries mixed at the grocery store. This is perfect for this recipe!
- a sliced brioche loaf - I swear by this brand!
- eggs or egg whites (we're using the whites in this recipe!)
- whole milk
- heavy whipping cream
- vanilla extract
- brown sugar
- butter
- cinnamon
- nutmeg
- salt
- granulated sugar
- powdered sugar
- maple syrup for serving (optional, though!)
Is there any equipment necessary for making Triple Berry French Toast Bars?
Some parchment paper and an 8x8 pan.
How to Prepare Triple Berry French Toast Bars:
Please refer to the recipe card for precise measurements.
The night before (at least 12 hours ahead of baking), lay out all of the slices of brioche on a baking sheet to dry out slightly.
The day of baking, cube all of the brioche slices. Reserve ⅓ of the cubes and place the other ⅔ of the cubes in a large bowl and preheat the oven to 350°.
In another bowl, combine the egg whites, whole milk, heavy cream, vanilla extract, ½ cup of brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine and pour over the cubed brioche, the larger amount of cubes.
Stir the cubes into the mixture. It's okay if the bread breaks down a bit, you want this! This will help create that fluffy texture that will help this be more of a "bar" than just a casserole.
Line an 8x8 pan with parchment paper. Pour the melted butter into the base of the 8x8 pan. Sprinkle the remaining tablespoon of brown sugar into the pan. (This will help create kind of a caramelized layer that will help hold the bars together.)
Pour the layer of cubes and custard mixture into the pan, on top of the butter and sugar. Press it down into an even layer.
Now take the remaining brioche cubes and sprinkle them all over the top. Now, the berries. You want to keep some texture here, so don't press the cubes or berries too deep into the first layer.
Sprinkle all of the brioche and berries with the tablespoon of granulated sugar. This add some extra sweetness and sparkle!
Bake for 60 - 70 minutes, or until you can easily lift the French toast out of the pan.
Cool and slice into 3 - 4 inch bars. Top with powdered sugar if desired.
Storage:
Store the baked bars in an airtight container in the fridge for 2 - 3 days. You don't want to keep them much longer than that since there are fresh berries on top.
Reheating:
You can reheat quickly in the microwave or in an air-fryer. The berries get a tad crisp in the air-fryer but that didn't bother us!
If you enjoyed this recipe or are looking for other breakfast or brunch ideas, you may also like these others from the blog:
- Chocolate French Toast Casserole
- Cinnamon Zucchini Bread
- Potato and Chive Egg Squares (Starbucks Copycat Recipe)
I hope you loved this Triple Berry French Toast Bars recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Triple Berry French Toast Bars for Your Holiday Brunch Table
Ingredients
- 1 sliced brioche loaf
- 6 large egg whites
- 1 ½ cups whole milk
- ½ cup heavy whipping cream
- 2 teaspoon vanilla extract
- ½ cup brown sugar + 1 tbsp
- 1 tablespoon butter, melted
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Pinch salt
- 1 ½ cups triple berry blend - strawberries, blueberries, raspberries/blackberries
- 1 tablespoon granulated sugar
Optional Garnishes
- powdered sugar
- maple syrup for serving (optional, though!)
Instructions
- The night before (at least 12 hours ahead of baking), lay out all of the slices of brioche on a baking sheet to dry out slightly.
- The day of baking, cube all of the brioche slices. Reserve ⅓ of the cubes and place the other ⅔ of the cubes in a large bowl and preheat the oven to 350°.
- In another bowl, combine the egg whites, whole milk, heavy cream, vanilla extract, ½ cup of brown sugar, cinnamon, nutmeg, and pinch of salt. Whisk to combine and pour over the cubed brioche, the larger amount of cubes.
- Stir the cubes into the mixture. It's okay if the bread breaks down a bit, you want this! This will help create that fluffy texture that will help this be more of a u0022baru0022 than just a casserole.
- Line an 8x8 pan with parchment paper. Pour the melted butter into the base of the 8x8 pan. Sprinkle the remaining tablespoon of brown sugar into the pan. (This will help create kind of a caramelized layer that will help hold the bars together.)
- Pour the layer of cubes and custard mixture into the pan, on top of the butter and sugar. Press it down into an even layer.
- Now take the remaining brioche cubes and sprinkle them all over the top. Now, the berries. You want to keep some texture here, so don't press the cubes or berries too deep into the first layer.
- Sprinkle all of the brioche and berries with the tablespoon of granulated sugar. This add some extra sweetness and sparkle!
- Bake for 60 - 70 minutes, or until you can easily lift the French toast out of the pan.
- Cool and slice into 3 - 4 inch bars. Top with powdered sugar if desired.
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