Description
This Baked Strawberries and Cream French Toast is a delightful breakfast casserole featuring layers of brioche bread, cream cheese, and fresh strawberries soaked in a rich custard mixture. Baked to golden perfection, it’s an elegant yet easy make-ahead dish ideal for brunch or special occasions.
Ingredients
Main 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
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 tablespoon confectioners’ sugar (optional, for serving)
Instructions
- Prepare Baking Dish: Lightly coat a 9×13-inch baking dish with nonstick spray. Arrange a layer of brioche bread cubes evenly in the dish. Top the bread with cubed cream cheese and half of the diced strawberries in an even layer, then cover with the remaining bread cubes to fully encase 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. Pour this custard mixture evenly over the layered bread cubes in the baking dish. Cover the dish and refrigerate for at least 2 hours, or preferably overnight, allowing the bread to soak thoroughly.
- Preheat Oven and Temper: Remove the baking dish from the refrigerator and let it stand at room temperature for 30 minutes while you preheat the oven to 350°F (175°C). This step helps the casserole bake evenly.
- Bake Covered: Cover the baking dish and place it in the preheated oven. Bake for 30 minutes to allow the custard to set and the flavors to meld.
- Uncover and Finish Baking: Remove the cover and continue baking for an additional 25 to 30 minutes, or until the top is golden brown and the center is firm to the touch.
- Serve: Remove from oven and serve immediately. Optionally, sprinkle with remaining fresh diced strawberries and a dusting of confectioners’ sugar for an extra touch of sweetness and presentation.
Notes
- For best results, use brioche or another rich, soft bread to soak up the custard well.
- Allowing the dish to soak overnight enhances the flavor and texture significantly.
- Feel free to substitute the fresh strawberries with frozen if out of season; just thaw and drain excess liquid before layering.
- This dish can be prepared a day in advance and refrigerated before baking to save time on busy mornings.
- Use nonstick spray or butter to grease the baking dish to prevent sticking.
