Description
This Strawberries & Cream French Toast Casserole is a delightful, make-ahead breakfast or brunch dish featuring soft chunks of challah or brioche bread layered with fresh strawberries and creamy sweetened cream cheese. Topped with a buttery cinnamon brown sugar crumble, it’s soaked in a rich custard of eggs, milk, and cream, baked to golden perfection. Perfect for gatherings or a cozy weekend treat.
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. Layer half of the cubed bread evenly in the dish, then scatter half of the sliced strawberries on top.
- Make the Cream Cheese Mixture: In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Drop spoonfuls of this mixture evenly over the strawberries and bread in the dish.
- Add Remaining Bread and Strawberries: Layer the remaining bread cubes over the cream cheese dollops, followed by the remaining strawberries, creating a stacked layered effect.
- Prepare Custard and Pour: In a large bowl, whisk together the eggs, milk, heavy cream, and maple syrup until fully combined. Pour this custard evenly over the layered bread and strawberries, pressing down slightly to help the bread absorb the liquid.
- Make the Topping: In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the casserole.
- Chill: Cover the casserole tightly with plastic wrap and refrigerate for at least 2 hours or preferably overnight. This resting time allows the bread to soak up the custard fully.
- Preheat Oven and Prepare to Bake: Preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven heats up to ensure even baking.
- Bake the Casserole: Bake the uncovered casserole for 45-50 minutes, or until the top is golden brown and the center is set. The crumble topping should be lightly crisp. Let it cool for a few minutes before serving to allow it to firm up slightly.
Notes
- For best flavor and texture, use day-old challah or brioche bread.
- Can be prepared the night before for an easy breakfast or brunch.
- Substitute maple syrup with honey or agave syrup if preferred.
- Use a tart but sweet strawberry variety for balanced flavor.
- Leftovers can be refrigerated and reheated gently in a microwave or oven.
