Baked Strawberries and Cream French Toast
Baked Strawberries and Cream French Toast is a rich and creamy make-ahead breakfast casserole made with fluffy brioche, pockets of cream cheese, and fresh strawberries—perfect for brunch or special mornings.
- Prep Time: 2 hours 15 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 (16-ounce) loaf brioche bread, cubed
1 (8-ounce) package cream cheese, cubed
1 pound strawberries, diced and divided
12 large eggs, beaten
2 cups whole milk
⅓ cup maple syrup
1 teaspoon vanilla extract
½ teaspoon kosher salt
1 tablespoon confectioners’ sugar (for garnish)
Instructions
- Lightly coat a 9×13-inch baking dish with nonstick spray. Add a layer of cubed brioche bread.
- Sprinkle cubed cream cheese and half of the diced strawberries over the bread. Top with remaining bread cubes.
- In a bowl, whisk together eggs, milk, maple syrup, vanilla extract, and salt. Pour the mixture evenly over the bread. Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C). Let the dish sit at room temperature for 30 minutes. Bake covered with foil for 30 minutes.
- Uncover and continue baking for 25–30 minutes, until top is golden brown and center is set.
- Garnish with remaining strawberries and dust with confectioners’ sugar. Serve warm.
Notes
Use challah or French bread as substitutes for brioche.
Thaw and drain frozen strawberries before use to avoid excess moisture.
Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
Let cool for 10 minutes before serving for easier slicing.
Add cinnamon, nuts, or a crumb topping for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 14g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 200mg
