Bread casserole with blueberries, strawberries and whipped cream

Ingredients:

• 1 (450 g) loaf of challah or whole loaf of white bread from the day before
• 2 tbsp (30 g) unsalted butter, plus extra for greasing
• 6 eggs of category CO
• 3 cups of milk
• 1 and 1/4 cups heavy cream
• 2/3 cup plus 2 tablespoons granulated sugar
• 2 packs (170 g) blueberries (about 2 and 1/4 cups)
• 1 pack (450 g) chopped strawberries
• 1 pack (170 g) raspberries
• 1/2 tsp natural almond extract
• 1/2 tsp vanilla extract
• Powdered sugar for dusting, optional

Preparation:

1. Grease the bottom and sides of a 9 x 13-inch baking dish with butter. Cut the bread into 1-1/2-inch-thick slices. If the bread is fresh, lightly toast the slices before using.
   
   Place the bread in the pan, overlapping each piece. Sprinkle the blueberries over the bread, allowing some to fall to the bottom of the pan.
2. In a medium bowl, whisk together the eggs, milk, 1/2 cup cream, 2/3 cup granulated sugar, almond extract, and salt until the sugar dissolves.
   
   Pour the mixture over the bread and berries and press gently to absorb the egg mixture. Cut 2 tablespoons (30 g) of butter into small pieces and scatter over the surface of the casserole. Cover with plastic wrap and refrigerate for 8 hours or overnight.
3. Preheat oven to 180°C.
   
   Remove and discard the plastic wrap. Bake the casserole until golden brown and set in the center, 45-50 minutes. Cover with foil if the bread starts to burn. Let it rest for 10 minutes. Sprinkle with powdered sugar, if desired.
4. While the casserole is in the oven, in a medium bowl, combine the strawberries and raspberries with 1 tablespoon of granulated sugar and let sit until the juices are released.
   
   Before serving, whip the remaining 3/4 cup heavy cream with the remaining 1 tablespoon granulated sugar and vanilla extract until soft peaks form. Serve the casserole garnished with a dollop of whipped cream and a generous dollop of berries with their juice.