-
1
Grease the bottom and sides of a 9-by-13-inch baking dish with butter.
-
2
Slice the bread into 3/4-to-1-inch-thick slices.
-
3
If your bread is very fresh, lightly toast the slices before assembling.
-
4
Tile all the bread in the dish, each slice overlapping the next.
-
5
Scatter the blueberries over the bread, letting some fall to the bottom of the dish.
-
6
Whisk the eggs, milk, 1/2 cup cream, 2/3 cup granulated sugar, almond extract and salt in a medium bowl until the sugar is dissolved.
-
7
Pour over the bread and berries and press gently to help the bread start soaking in the egg mixture.
-
8
Cut the 2 tablespoons butter into small pieces and dot over the top of the casserole.
-
9
Cover with plastic wrap and let stand in the refrigerator 8 hours or overnight.
-
10
Preheat the oven to 350 degrees F. Remove and discard the plastic wrap.
-
11
Bake the casserole until golden brown and set in the center, 45 to 50 minutes, tenting with foil if the bread starts to become too dark.
-
12
Let stand 10 minutes.
-
13
Dust with confectioners' sugar if desired.
-
14
While the casserole bakes, toss the strawberries and raspberries with 1 tablespoon granulated sugar in a medium bowl and let stand until juicy.
-
15
Before serving, whip the remaining 3/4 cup cream with the remaining 1 tablespoon granulated sugar and vanilla until soft peaks form.
-
16
Serve the casserole with a dollop of whipped cream and a generous spoonful of the berries with their juices.
-
17
Serves: 6 to 8
