Instructions

• Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray and set aside.
• Place the 16 oz bread cubes in a large bowl.
• In a medium bowl, whisk together 4 eggs, 1 cup almond milk (or regular milk), 1 tsp vanilla extract, 1 tbsp granulated sugar, and 3/4 tsp ground cinnamon until blended.
• Pour the egg mixture over the bread cubes, stir to coat, and let sit 5–10 minutes, stirring occasionally to ensure the bread soaks evenly.
• In another medium bowl, combine 5 cups frozen berries, 1/2 cup granulated sugar, 1/2 tsp ground cinnamon, and 1 tbsp cornstarch; stir until the sugar and cornstarch are evenly distributed and the berries are lightly coated.
• Spread the berry mixture evenly in the prepared baking dish.
• Spoon the soaked bread cubes evenly over the berries, pressing gently so the bread makes contact with the berries and any remaining custard drips over.
• Sprinkle 1 tbsp granulated sugar evenly over the top of the casserole.
• Bake on the center oven rack for 35–45 minutes, or until the top is golden brown and the berry mixture is bubbling.
• Remove from the oven and let the casserole rest about 10 minutes before serving.