Start by washing 2-3 cups of mixed berries. In a large bowl, add the berries and fill the bowl with water and a splash of white vinegar. Swirl the berries around by hand for a minute or two, then drain. Rinse with cold water 1-2 more times to remove vinegar and drain. Set aside the berries on paper towels to dry.

In a mixing bowl, add one 8-ounce block of softened full fat cream cheese, 3 tablespoons powdered sugar, and ½ teaspoon vanilla extract. Using a hand mixer on low speed, beat the cream cheese and other ingredients until creamy and smooth. Increase the speed as it breaks down and becomes smoother. Set aside.

Finally, slice 12-14-ounces of stale bread into roughly 1-inch cubes for a chunky and rustic French toast or use smaller cubes for a smoother and more homogeneous version.

For stale bread, I usually take the bread out in the morning of the night I’m going to make this and leave it out all day. Alternatively, you can slice the bread and place the cubes on a baking sheet and place in a 300°F oven for about 10 minutes.

In a 13x9 baking dish or large casserole dish (anything but a metal pan) add half of the bread cubes. Top with dollops of sweetened cream cheese and half of the berries.

Next, add the rest of the bread cubes and the rest of the mixed berries. Slowly pour in the egg and cream mixture, being sure to coat all the bread on top since it won’t be submerged in the liquid. Gently press down on the top layer just to ensure all the bread gets soaked.

Cover the dish with plastic wrap and place it in your refrigerator for at least 3-4 hours but overnight is best.

The next morning, remove the dish and leave it out at room temperature for at least 15-20 minutes while you preheat the oven to 350°F / 180°C.

Uncover and bake on the center rack for 45-55 minutes. Bake for the lower amount of time for a softer texture, and up to 55 minutes for a crispy top and more fully set center. If the top is getting too brown, cover lightly with foil.

When baked to your preference, remove from the oven and let it cool and finish setting for 15-20 minutes. Top with powdered sugar and optionally more fresh berries. Serve warm with maple syrup and/or whipped cream.