Description
This Baked Strawberries and Cream French Toast is a luscious, comforting breakfast casserole featuring layers of brioche bread, rich cream cheese, and fresh strawberries soaked in a sweet vanilla maple custard. Baked to golden perfection, this easy overnight recipe is perfect for a special brunch or holiday morning treat.
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
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Topping
- 1 tablespoon confectioners’ sugar
Instructions
- Prepare Baking Dish: Lightly coat a 9×13-inch baking dish with nonstick spray to prevent sticking.
- Layer Ingredients: Place a layer of cubed brioche evenly into the prepared baking dish. Evenly layer the cubed cream cheese and half of the diced strawberries over the bread. Top with the remaining bread cubes to completely cover the filling.
- Mix Custard: 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.
- Soak Bread: Pour the custard mixture evenly over the bread layers in the baking dish. Cover tightly and refrigerate for at least 2 hours or overnight to allow the bread to absorb the custard fully.
- Preheat Oven: Remove the baking dish from the refrigerator and let it stand at room temperature for 30 minutes. Meanwhile, preheat the oven to 350°F (175°C).
- Bake Covered: Place the covered baking dish in the preheated oven and bake for 30 minutes to gently cook the custard and warm the casserole through.
- Bake Uncovered: Remove the cover and continue baking for an additional 25 to 30 minutes, or until the French toast is golden brown on top and the center feels firm to the touch.
- Serve: Serve the baked French toast immediately, garnished with the remaining fresh strawberries and a dusting of confectioners’ sugar for a sweet finishing touch.
Notes
- For best results, use day-old brioche bread which soaks up the custard better.
- You can prepare the dish up to 24 hours in advance and refrigerate overnight before baking.
- If cream cheese chunks are preferred softer, allow the dish to rest longer before baking to help soften the cream cheese during soaking.
- Garnish with fresh mint leaves for added color and flavor, if desired.
- To make it gluten-free, substitute the brioche with a gluten-free bread alternative.
Nutrition
- Serving Size: 1 slice (of 8)
- Calories: 370
- Sugar: 18g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 215mg
