Sisterhood of the Traveling Pan- Triple Berry Baked French Toast in the Staub with Heather Thomas

We’ve loved the Staub pan for years, and so do many of you. But we’ve heard from a couple friends that got their beautiful pan, plopped it on the stove, and then were scared to put it to use! But the truth is, these pans only get better with time and use! So we called in the troops- some dear friends we knew would show us some fresh, and fun ways to use their Staub.

Welcome to the Sisterhood of the Traveling Pan! We sent our Staub around the world to show everyone that these pans should be used (and pretty much everyday!) The Staub traveled from our friend Daniela in Croatia to get to Heather in Arizona and she wasted no time putting that pan to good use. So let’s introduce Heather Thomas.

Hello! I’m Heather Thomas, That Bread Lady. I am a wife, mom of five and new grandma! I live with my family in Mesa, Arizona.  Most of our quality time is spent in the kitchen, making something yummy or sitting around the table eating and talking! Our kitchen is the heart of our home!

At an early age, I learned alongside my mom in the kitchen. I discovered quickly that I LOVE to bake! I have the best memories of my mom letting me “help”, whether it was decorating Christmas cookies or making a cake for a sibling’s birthday. My mom was ever so patient (and wise) to let me learn and develop my talents in the kitchen, without stressing about the mess. 

I’ve tried to do the same with my own children. Even if baking may not end up being their passion, the time we spend together in the kitchen is priceless!

My love for baking helped me start my own successful baking business, which I ran for 10 busy years! In 2020, I followed an urge I’d been having for a long time and started teaching others to develop their talents through virtual baking classes! I am so happy I get to help others find the same joy I experience in the kitchen!

If you’re looking for a delicious breakfast casserole that everyone will love, this Triple Berry French Toast Bake is for you! It has so many delicious elements: A buttery brown sugar layer on the bottom, perfectly baked (and not soggy!) French Toast squares, a flavorful mix of berries and a cinnamon streusel topping! Made in a big 7-quart cast iron Staub pan, it bakes up perfectly and will feed a small army!

Print Recipe

Triple Berry French Toast Bake

(2 votes, average: 3.50 out of 5)

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By Heather Thomas – Serves: 10-12

Prep Time: 20 min – Cooking Time: 55 min

If you’re looking for a delicious breakfast casserole that everyone will love, this Triple Berry French Toast Bake is for you! It has so many delicious elements: A buttery brown sugar layer on the bottom, perfectly baked (and not soggy!) French Toast squares, a flavorful mix of berries and a cinnamon streusel topping! Made in a big 7-quart cast iron Staub pan, it bakes up perfectly and will feed a small army!

Ingredients

• 4 Tbsp unsalted butter, melted
• 1/2 c packed golden brown sugar
• 14 oz French bread, cubed
• 6 large eggs, slightly beaten
• 3/4 c milk, 2% or whole
• 1 Tbsp pure vanilla extract
• 1 Tbsp ground cinnamon
• 12 oz frozen triple berry mix
• Topping:
• 1 c all purpose flour
• 1/3 c brown sugar
• 3 Tbsp granulated sugar
• 1 tsp cinnamon
• 6 Tbsp unsalted butter, melted

Instructions

1

Adjust oven rack for baking on middle rack. Preheat the oven to 350°F.

2

With a knife, cube the French bread into 1 1/2 inch cubes. Place in a large bowl and set aside.

3

Remove frozen berries from the freezer to defrost while preparing the rest of the ingredients.

4

In a small bowl, combine the 4 Tablespoons melted butter and 1/2 cup brown sugar. Spread mixture inside the bottom of a 7-quart cast iron Staub pan.

5

(This will create a yummy caramelization on the bottom of the French Toast Bake!)

6

In a medium bowl, whisk together the beaten eggs, milk, vanilla and 1 Tablespoon cinnamon. Pour evenly over the cubed bread, slightly tossing to coat all of the bread.

7

Pour coated bread into the cast iron pan over the brown sugar mixture and spread it out evenly. Bake uncovered for 25 minutes. (If bread starts to brown too much, cover with lid.)

8

While bread is baking, prepare the Topping. In a small bowl, combine all Topping ingredients and set aside.

9

After the bread has baked for 30 minutes, remove from oven. Sprinkle the berries on top of the bread. Sprinkle the topping evenly over the berries. Return to oven and bake, uncovered, an additional 30 minutes. (If topping or fruit starts to brown, place lid on pan.)

10

Remove from oven, place lid on pan and let sit for 5 minutes before serving.

11

Best served warm! (Tastes so yummy with whipped cream!)

Notes

-Baking the coated bread before adding the toppings is key to preventing the bread from getting too soggy. The bake should slightly toast the bread, creating a barrier to keep it from absorbing too much of the berry juices during the second half of the bake. -Use any type of berry you like for this recipe! Adapt it to use what you have on hand or what you love. Fresh berries can also be used instead of frozen. -Use any type of artisan bread you have on hand like Italian, Sourdough, or Challah. Avoid using soft sandwich breads-they aren’t able to absorb liquids the same as Artisan breads. See thatbreadlady.com for an amazing French Bread recipe!

Mmmmmd. Now, wasn’t that fun? We’re dreaming up all the ways we can put our Staub to use first thing in the morning! Baked oatmeal, homemade syrup, hard-boiled eggs…. so many ideas.

Thanks to Heather for sharing her love through bread and baking. Check out her Instagram, and browse her blog. As a former bakery owner, she has so much wisdom to share, and love to give through baking.

We’ve compiled all the reasons we feel Staub reigns supreme in one place. Check out this post to see why we love these pans SO much.

As we keep sharing our friend’s ideas for getting your Staub in the game, we’d love your ideas, too! Share in the comments or tag us on Instagram.