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Berry Breakfast Bake


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Rate this recipe 4.7/5 (19 Votes)


  • 1 loaf whole wheat italian or french bread, cubed
  • 6 egg whites
  • 4 eggs
  • 1 3/4 cups vanilla almond milk (or 2% milk)
  • 1 Tbs honey
  • 1 tsp McCormick ground cinnamon
  • 1 tsp McCormick vanilla extract
  • 1/4 tsp McCormick kosher salt
  • 1 package Fresh Cuts mixed berries
  • 2 Tbs light butter spread, such as Brummel & Brown Spread or Earth’s Balance
  • 1/3 cup packed brown sugar


Servings 6
Preparation time 15mins
Cooking time 60mins
Adapted from


Step 1

1. Place bread cubes in a 9x13 baking dish coated with cooking spay. In a large bowl, whisk together egg whites, eggs, milk, honey, cinnamon, vanilla, and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.

2. In the morning, bake, covered, at 350 degrees F for 30 minutes.

3.In a small bowl, cut the butter spread into the brown sugar until crumbly. Sprinkle berries and brown sugar mixture over bread.

4.Bake uncovered for another 15-20 minutes or until the knife inserted comes out clean. Serve with Blackberry Maple Syrup if desired.

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