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Baked Strawberries and Cream French Toast

Baked Strawberries and Cream French Toast

This Baked Strawberries and Cream French Toast is a perfect make-ahead breakfast for special occasions. It's an overnight casserole featuring layers of custardy brioche bread, creamy pockets of cream cheese, and bright, juicy strawberries, making for a simple and delicious morning treat.
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Prep Time 2 hours 15 minutes
Cook Time 1 hour
Total Time 3 hours 15 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 (16-ounce) loaf of brioche bread, cut into 1-inch cubes
  • 1 (8-ounce) package of cream cheese, softened and cut into small cubes
  • 1 pound fresh strawberries, hulled and diced, divided
  • 12 large eggs
  • 2 cups whole milk
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 tablespoon confectioners' sugar, for dusting

Equipment

  • 9x13-inch baking dish
  • large bowl
  • whisk

Method
 

Instructions
  1. Prep Your Baking Dish: Lightly grease a 9x13 inch baking dish with nonstick spray or butter. Spread half of the brioche cubes in an even layer across the bottom of the dish.
  2. Layer the Fillings: Dot the bread layer with the cubes of cream cheese, scattering them evenly. Sprinkle half of your diced strawberries over the cream cheese. Top with the remaining brioche cubes to create the final layer.
  3. Make the Custard: In a large bowl, whisk together the 12 eggs until they are well beaten. Whisk in the whole milk, maple syrup, vanilla extract, and kosher salt until everything is smooth and fully combined.
  4. Soak Overnight: Carefully and slowly pour the egg custard over the bread layers, ensuring you cover all the bread cubes as evenly as possible. Gently press down on the bread to help it absorb the liquid. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight. This is the key to a perfect Strawberries And Cream French Toast Casserole.
  5. Preheat and Rest: The next morning, preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and let it sit on the counter for about 30 minutes to take the chill off.
  6. Bake to Perfection: Keep the dish covered with foil and place it in the preheated oven. Bake for 30 minutes. After 30 minutes, remove the foil and continue to bake for another 25-30 minutes. The casserole is done when the top is golden brown and the center is set and no longer liquid.
  7. Serve and Enjoy: Let the French toast bake cool for a few minutes before slicing. Serve warm, topped with the remaining fresh strawberries and a dusting of confectioners' sugar.

Notes

For best results, use day-old or slightly stale brioche or challah bread to prevent sogginess. The overnight soaking period (at least 4 hours, but preferably 8-12) is crucial for a creamy, uniform texture. The recipe is adaptable; other fruits like blueberries or peaches can be used, and a streusel topping can be added for extra crunch. Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.