Description
This Strawberries & Cream French Toast Casserole is a luscious, make-ahead breakfast or brunch dish featuring layers of challah or brioche bread, fresh strawberries, and a creamy custard mixture. Topped with a buttery cinnamon crumb, it bakes into a golden, decadent treat that’s perfect for gatherings or leisurely weekend mornings.
Ingredients
Scale
Bread and Fruit
- 1 loaf challah or brioche, cut into 1-inch cubes
- 1 pound fresh strawberries, hulled and sliced
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Custard
- 6 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup maple syrup
Topping
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into small pieces
Instructions
- Prepare the baking dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking. Layer half of the bread cubes evenly in the dish, then evenly distribute half of the sliced strawberries over the bread.
- Make the cream cheese dollops: In a medium bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy. Drop spoonfuls of this mixture evenly over the strawberries and bread layer to add rich creaminess.
- Add remaining bread and strawberries: Layer the remaining bread cubes over the cream cheese dollops and spread the rest of the sliced strawberries on top, building the casserole layers.
- Prepare and pour custard: In a large bowl, whisk together the eggs, milk, heavy cream, and maple syrup until combined. Pour this custard mixture evenly over the layered bread and strawberries. Press down lightly to ensure the bread soaks up the custard for a soft texture.
- Make the crumb topping: In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter pieces using a pastry cutter or fork until the mixture becomes coarse crumbs. Sprinkle this crumb topping evenly across the casserole’s surface.
- Refrigerate to soak: Cover the casserole tightly with plastic wrap and refrigerate for at least 2 hours, preferably overnight, to allow the custard to fully absorb into the bread.
- Preheat the oven and rest: Before baking, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it rest at room temperature while the oven heats, ensuring even baking.
- Bake the casserole: Place the uncovered casserole in the preheated oven and bake for 45-50 minutes, or until the topping is golden brown and the center is set. After baking, allow the casserole to cool for a few minutes before serving to help it firm up slightly.
Notes
- For best results, refrigerate the casserole overnight to enhance flavor and texture.
- Use challah or brioche bread for a soft, rich base, but any sturdy, slightly sweet bread can work.
- Make sure cream cheese is softened to easily beat into a smooth mixture.
- Pressing the bread down into the custard helps it absorb liquid and prevents dryness.
- Serve warm with additional maple syrup or powdered sugar if desired.
- This recipe can be prepared a day ahead, making it ideal for busy mornings or entertaining.
