DIRECTIONS

Lightly butter a 9×13 baking dish. Cut bread into 1-inch cubes and add to dish. (Alternatively, if bread is fresh, place bread cubes on baking sheet and lightly toast in oven before allowing to cool and adding to baking dish). In a medium bowl, whisk together eggs, milk, cream, maple syrup, vanilla and cinnamon. Drizzle evenly over bread cubes and sprinkle with blackberries, blueberries and strawberry slices. Lightly stir to distribute the egg mixture and berries evenly throughout. Top with raspberries and sprinkle with brown sugar. Cover dish with foil and refrigerate overnight (or at least two hours).

Remove from refrigerator and let sit at room temperature for an hour. (If pressed for time, place directly from refrigerator to unheated oven, turn oven to 350 degrees and add 15 minutes to the foil-covered baking time.)

Keep foil in place and bake in preheated 350 degree oven for 30 minutes. Remove foil and bake for an additional 30 minutes or until middle is set and top is golden brown. Remove from oven and allow to sit for 15 minutes before cutting into squares.

While casserole is cooling, make the glaze by blending all ingredients with a stick blender or food processor until smooth. Place glaze in small zip-close bag, snip corner and squeeze to drizzle over French toast. (Alternatively, for a restaurant-style look, drizzle an artful zigzag of glaze on eight individual plates before topping with French toast square dusted with powdered sugar).