Baked Strawberries and Cream French Toast Recipe
This Baked Strawberries and Cream French Toast is a luscious morning treat featuring layers of brioche bread, creamy cheese, and fresh strawberries, soaked in a rich custard blend and baked to a golden perfection. It’s an ideal make-ahead breakfast that combines the sweetness of maple syrup and the softness of cream cheese with the natural tartness of strawberries for a delightful balance of flavors and textures.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Total Time: 2 hours 15 minutes (including soaking time)
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
French Toast Base
- 1 (16-ounce) loaf brioche bread, cubed
- 1 (8-ounce) package cream cheese, cubed
- 1 pound strawberries, diced and divided
Custard Mixture
- 12 large eggs, beaten
- 2 cups whole milk
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
For Serving
- 1 tablespoon confectioners’ sugar
Instructions
- Prepare baking dish and layer bread: Lightly coat a 9×13 inch baking dish with nonstick spray. Evenly place a layer of cubed brioche bread in the dish. Spread the cubed cream cheese and half of the diced strawberries over the bread in an even layer. Cover with the remaining bread cubes to enclose the filling.
- Make custard and soak bread: In a large glass measuring cup or bowl, whisk together the beaten eggs, whole milk, maple syrup, vanilla extract, and kosher salt until well combined. Pour this custard mixture evenly over the layered bread cubes in the baking dish. Cover the dish and refrigerate for a minimum of 2 hours, or ideally overnight, to allow the bread to soak up the custard fully.
- Preheat oven and bring casserole to room temp: When ready to bake, preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and let it stand at room temperature for 30 minutes to take the chill off and promote even baking.
- Bake covered: Place the covered baking dish in the preheated oven and bake for 30 minutes. Keeping it covered at this stage ensures the custard cooks through without drying out.
- Uncover and finish baking: Remove the cover from the baking dish and continue baking for an additional 25 to 30 minutes or until the top is golden brown and the center is set and firm to the touch.
- Serve: Immediately sprinkle the baked French toast with the remaining diced strawberries and a dusting of confectioners’ sugar for a fresh and sweet finish. Serve warm to enjoy the creamy, custardy texture with fresh strawberry bursts.
Notes
- For best results, use day-old brioche bread to ensure it soaks up the custard without turning mushy.
- Make ahead option: assemble the dish the night before and refrigerate overnight before baking for convenience.
- If you prefer a dairy-free version, substitute cream cheese and whole milk with non-dairy alternatives.
- Adjust sweetness by varying the amount of maple syrup or adding a drizzle on top when serving.
- Use fresh, ripe strawberries for the best flavor and texture contrast.
- This dish can also be reheated covered in the oven at 325°F for about 15 minutes for leftovers.
Keywords: baked french toast, strawberries and cream french toast, brioche french toast casserole, baked breakfast casserole, custard soaked bread
