Description
This Strawberries & Cream French Toast Casserole is a delightful breakfast dish featuring layers of soft challah or brioche bread, fresh strawberries, and a creamy cream cheese mixture, all soaked in a rich custard and topped with a buttery cinnamon crumb topping. Baked until golden and bubbly, it offers a perfect combination of fruity sweetness and creamy indulgence, ideal for a comforting weekend brunch or special occasion.
Ingredients
Scale
For the Casserole
- 1 loaf challah or brioche, cut into 1-inch cubes
- 1 pound fresh strawberries, hulled and sliced
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup maple syrup
For the 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 cubed challah or brioche bread evenly in the bottom of the dish, then spread half of the sliced strawberries on top of the bread layer.
- Make the cream cheese mixture: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and lump-free. Drop spoonfuls of this cream cheese mixture evenly over the strawberries and bread in the dish.
- Add remaining bread and strawberries: Place the remaining bread cubes over the cream cheese layer, followed by the remaining sliced strawberries, creating a layered effect.
- Prepare the custard: In a large bowl, whisk together the eggs, milk, heavy cream, and maple syrup until fully combined. Pour this custard mixture evenly over the layered bread and strawberries. Press down gently on the bread to help it absorb the custard evenly.
- Make the crumb topping: In a small bowl, combine the all-purpose flour, brown sugar, ground cinnamon, and salt. Cut in the cold, small pieces of butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle this crumb topping evenly over the custard-soaked casserole.
- Chill the casserole: Cover the baking dish tightly with plastic wrap and refrigerate the casserole for at least 2 hours or preferably overnight. This step helps the bread absorb the custard fully for a perfect texture.
- Preheat the oven and prepare to bake: Remove the casserole from the refrigerator and let it sit at room temperature while you preheat the oven to 350°F (175°C).
- Bake until golden and set: Bake the casserole uncovered for 45-50 minutes, or until the top is golden brown and the center is fully set. Remove from the oven and allow it to cool for a few minutes before serving to let the custard firm up slightly.
Notes
- You can substitute challah or brioche with other rich, soft bread like Hawaiian bread or Texas toast if preferred.
- For extra flavor, sprinkle a little powdered sugar on top before serving.
- Make sure the cream cheese is softened to room temperature for smooth mixing.
- Refrigerating overnight enhances the custard absorption, but at least 2 hours is sufficient if short on time.
- This casserole can be prepared a day ahead, making it a convenient option for holiday mornings or brunch gatherings.
