Description
This Strawberries & Cream French Toast Casserole is an indulgent and comforting breakfast or brunch dish featuring layers of challah or brioche bread, fresh strawberries, and a creamy custard mixture topped with a buttery crumb topping. It’s refrigerated to soak overnight and then baked to golden perfection, combining sweet and tangy flavors with a luscious creamy texture.
Ingredients
Scale
Base
- 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 challah or brioche bread cubes evenly in the dish and spread half of the sliced strawberries on top.
- Make 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 over the bread and strawberries layer to add richness.
- Add remaining layers: Layer the remaining bread cubes over the cream cheese mixture and top with the remaining sliced strawberries to build the casserole structure.
- Prepare custard and soak: Whisk together eggs, milk, heavy cream, and maple syrup in a large bowl to make the custard. Pour this evenly over the layered bread and strawberries. Press down lightly with your hands or a spatula to ensure the bread absorbs the custard well.
- Make crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, and salt. Cut in the cold butter pieces using a pastry cutter or fingers until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the soaked casserole.
- Chill: Cover the casserole tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow flavors to meld and bread to soak thoroughly.
- Preheat and rest: When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it come to room temperature while the oven heats.
- Bake: Bake the casserole uncovered for 45-50 minutes until the topping is a beautiful golden brown and the custard is fully set in the center. Let it cool a few minutes before serving to settle the layers.
Notes
- For best results, use fresh, ripe strawberries and a day-old challah or brioche for better texture absorption.
- The casserole can be prepared the night before to save time in the morning.
- If you prefer a dairy-free version, substitute cream cheese and dairy milks with plant-based alternatives, though texture will vary.
- Serve with extra maple syrup or powdered sugar if desired for added sweetness.
- Leftovers can be refrigerated and gently reheated in the oven or microwave.
