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First things first—grease your 9″x13″ casserole dish with a bit of vegetable oil or butter. I’ve forgotten this step before, and trust me, scrubbing baked-on bread from the dish is no fun!
Cut your French bread into cubes and fill the casserole dish about three-quarters full. If your bread is super fresh, let it sit out for a few hours to dry out a bit—it’ll soak up the custard better.
In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon, and brown sugar. Make sure everything is well combined, so you don’t get any streaks of egg in the finished dish.
Pour the custard mixture over the bread cubes, pressing down gently to ensure all the bread is soaked. Top with sliced strawberries and blueberries.
Wrap the casserole in plastic wrap and refrigerate for at least four hours, or overnight. The longer the better—this is where all the flavors come together and the bread really absorbs the custard.
Preheat your oven to 350°F and bake the casserole for 35-50 minutes. Check it at the 35-minute mark. You want it to be golden on top and set in the middle (but still a bit soft). If it’s not quite there, give it another 5-10 minutes.
Once it’s out of the oven, sprinkle with powdered sugar and serve with maple syrup. The syrup really ties everything together!