JAMMY MIXED BERRY OVERNIGHT FRENCH TOAST

Makes: 8 servings

Note: Use any milk you have on hand, from nonfat dairy to nondairy oat milk. For a richer result, sub in cup whipping cream.

3 tablespoons softened butter, divided

1 loaf (15 to 18 ounces) unsliced challah bread, Hawaiian bread or country-style bread

4 cups fresh berries, such as blueberries, blackberries, raspberries

and sliced strawberries (or frozen berries, thawed)

8 large eggs

2 cups milk or unsweetened oat milk or coconut milk

cup heavy whipping cream or half-and-half (or use more milk or oat milk)

teaspoon salt teaspoon freshly ground nutmeg 1 jar (10 to 14 ounces) seedless fruit spread, such as blueberry or strawberry or berry fruit preserves or seedless jam

For serving:

Coconut or plain yogurt

Blueberry syrup or maple syrup

1. Use 1 tablespoon of the softened butter to coat the bottom and sides of a 13-by 9-inch baking dish. Cut the bread into 1-inch thick slices. Layer half of the slices over the bottom of the prepared baking dish. Top with half of the berries, then the remaining bread slices.

2. Whisk together eggs, milk, cream, salt and nutmeg in a large bowl until smooth. Slowly and evenly pour the mixture over the bread in the dish, making sure to dampen all the bread. Cover the dish with plastic wrap pressed tightly against the bread. Refrigerate at least 4 hours or overnight.

3. Heat oven to 350 degrees. Let bread mixture stand on the counter while the oven heats. Uncover the dish, then use a flexible spatula to spread all of the jam over the top of the bread in a smooth, even layer. Dot with bits of the remaining 2 tablespoons butter.

4. Bake until nicely puffed and the edges are golden, 40 to 45 minutes. Let stand 5 minutes before cutting into squares. Serve with a dollop of yogurt, remaining fresh berries and syrup.