If you’re searching for a cozy, crowd-pleasing breakfast that feels like a warm hug on a plate, then this Baked Strawberries and Cream French Toast Recipe is about to become your new favorite. I absolutely love how this dish blends the sweet tang of strawberries with creamy layers of cream cheese inside soft brioche bread – all baked into golden perfection. Trust me, once you try it, your weekend mornings will never be the same!
Why You’ll Love This Recipe
- Effortless Crowd-Pleaser: This baked french toast feeds a crowd with minimal hands-on time, perfect for weekends or brunch parties.
- Flavor Harmony: The mix of ripe strawberries, luscious cream cheese, and sweet maple syrup creates a perfectly balanced bite every time.
- Overnight Convenience: Let it soak in the fridge overnight, and wake up ready to pop it into the oven for an impressive breakfast.
- Versatile and Customizable: You can easily tweak fruits or dairy to match your tastes or dietary needs.
Ingredients You’ll Need
The ingredients in this Baked Strawberries and Cream French Toast Recipe combine to create a luxurious texture and an irresistibly fresh flavor. Brioche bread serves as the perfect base for soaking up the egg custard, while cream cheese adds that signature creamy richness. Fresh strawberries give the dish a bright pop – just be sure to pick ripe, sweet berries for the best experience.
- Brioche Bread: Choose a sturdy loaf that holds up well during soaking but stays soft when baked.
- Cream Cheese: Cubed for easy layering, it melts into pockets of creamy goodness.
- Fresh Strawberries: Opt for firm, ripe berries for sweetness and texture; diced halves work beautifully.
- Eggs: The binder that forms the custard for that classic french toast texture.
- Whole Milk: Its fat content helps keep the custard rich and luscious.
- Maple Syrup: Adds natural sweetness and depth to the custard mixture.
- Vanilla Extract: A splash for aromatic warmth.
- Kosher Salt: Just a pinch to balance out the sweetness.
- Confectioners’ Sugar: For dusting on top before serving, giving a subtle sweetness and pretty finish.
Variations
I love making this Baked Strawberries and Cream French Toast Recipe my own by swapping out a few elements or adding new flavors depending on the season or my mood. Feel free to personalize it; that’s the beauty of baked french toast — so versatile!
- Berry Mix-Up: When strawberries are out of season, I often substitute a mix of blackberries, blueberries, and raspberries, adding a bit more tartness that’s just divine.
- Nutty Delight: Toss in some toasted pecans or almonds between the layers for a satisfying crunch, which my family goes crazy for.
- Dairy-Free Option: Use coconut cream cheese and almond milk instead of traditional dairy for a tasty plant-based twist.
- Spice It Up: A sprinkle of cinnamon or nutmeg in the custard mix warms the flavor beautifully, especially on chilly mornings.
How to Make Baked Strawberries and Cream French Toast Recipe
Step 1: Layer the Bread, Cream Cheese, and Strawberries
Start by lightly spraying a 9×13 baking dish with nonstick spray – trust me, cleaning is so much easier this way! Spread half of the cubed brioche bread evenly across the bottom. Then scatter the cream cheese cubes over the bread, followed by half the diced strawberries. Finish with the remaining bread cubes, making sure the filling is completely covered. This layering locks in the creaminess and fruity goodness so every bite is packed with flavor.
Step 2: Whisk and Soak the Custard Mixture
In a large bowl or measuring cup, whisk together the beaten eggs, whole milk, maple syrup, vanilla extract, and salt until fully combined. Pour this luscious custard evenly over your layered bread. Now comes the magical part: cover the dish and refrigerate for at least 2 hours, or even better, overnight. This soak allows the bread to absorb all the flavors, making it wonderfully custardy and tender once baked.
Step 3: Bake to Golden Perfection
When you’re ready, pull the baking dish out of the fridge and let it stand at room temperature for 30 minutes—this step helps the dish bake evenly. Preheat your oven to 350°F (175°C). Cover the dish with foil and bake for 30 minutes to trap moisture and cook the custard gently. Then remove the foil and bake uncovered for an additional 25-30 minutes until the top is golden brown and the center feels firm when nudged. The result? A perfectly baked breakfast that’s crispy at the edges but soft and creamy inside.
Step 4: Serve and Enjoy
Serve your Baked Strawberries and Cream French Toast immediately, sprinkling the reserved fresh strawberries and a dusting of confectioners’ sugar on top. The sugar adds a delicate sweetness and that Instagram-worthy look I can’t resist showing off. Pour on some extra maple syrup if you want to take things next-level – my guests always ask for seconds!
Pro Tips for Making Baked Strawberries and Cream French Toast Recipe
- Choose Day-Old Brioche: Slightly stale bread soaks custard better without falling apart – fresh bread can get too mushy.
- Don’t Skip the Soak: Overnight soaking makes a huge difference in texture, so plan ahead when you can.
- Room Temperature Before Baking: Letting the dish sit out a bit first prevents uneven baking and soggy edges.
- Use Foil in Initial Bake: Keeps the custard moist and ensures the center cooks without burning the top.
How to Serve Baked Strawberries and Cream French Toast Recipe
Garnishes
I love topping this french toast with a handful of the freshest strawberries I can find, plus a dusting of confectioners’ sugar for a delicate sweetness and pretty touch. Occasionally, I sprinkle some toasted sliced almonds on top for crunch and a nutty aroma that is irresistible — try it, you’ll see!
Side Dishes
Pair this dish with crispy bacon or lightly spiced sausage links for a delicious sweet-and-savory combo. A dollop of Greek yogurt or a side of fresh fruit salad also complements the creaminess beautifully while keeping things light and fresh.
Creative Ways to Present
For a special brunch occasion, I’ve layered this french toast in beautiful glass trifle bowls with extra cream cheese whipped lightly with honey between layers. It not only looks stunning but adds a wonderful creamy texture that guests rave about. You could also serve individual portions in small ramekins sprinkled with edible flowers — dreamy and elegant!
Make Ahead and Storage
Storing Leftovers
Any leftovers from this Baked Strawberries and Cream French Toast Recipe store really well in an airtight container in the refrigerator for up to 3 days. I find that keeping the strawberries separate until serving helps retain their fresh flavor and texture, so I recommend adding fresh fruit when reheating.
Freezing
I’ve successfully frozen portions wrapped tightly in foil and plastic wrap for up to 2 months. When you’re ready, thaw overnight in the fridge, then warm gently in the oven. Freezing slightly changes the texture but it’s a great option for busy mornings.
Reheating
To bring leftovers back to life, I pop them into a 350°F oven for about 10-15 minutes until heated through and crisp on top. Avoid microwaving if you can, as it tends to make the custard rubbery rather than luscious.
FAQs
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Can I use bread other than brioche for this recipe?
Absolutely! While brioche is ideal for its soft texture and rich flavor, you can substitute challah, French bread, or even a sturdy white loaf. Just make sure the bread isn’t overly dense or crusty, or the custard may not absorb properly.
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How long should I soak the bread in the custard mixture?
For the creamiest results, soak overnight or at least 2 hours in the refrigerator. This lets the custard fully penetrate the bread cubes, creating that melt-in-your-mouth texture.
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What’s the best way to reheat leftovers without drying them out?
I recommend reheating in a preheated oven at 350°F for 10-15 minutes. Cover loosely with foil to prevent excessive browning, and avoid microwaving to keep the texture intact.
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Can I prepare this recipe ahead of time for guests?
Definitely. The overnight soak means you can prep the night before, then bake fresh in the morning for an impressive and stress-free brunch.
Final Thoughts
This Baked Strawberries and Cream French Toast Recipe holds a special place in my heart—it’s the kind of dish that turns a simple morning into a celebration. Whether sharing with family, impressing brunch guests, or treating yourself on a slow weekend, you’ll find it both comforting and a little luxurious. I can’t wait for you to try this recipe and see for yourself why it became a staple in my kitchen. Grab your loaf of brioche, some fresh strawberries, and let the magic begin!
Print
Baked Strawberries and Cream French Toast Recipe
- Prep Time: 2 hours 15 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Baked Strawberries and Cream French Toast is a luscious breakfast casserole combining layers of brioche bread, cream cheese, and fresh strawberries soaked in a sweet egg and maple syrup mixture. Baked to golden perfection, it offers a creamy, fruity, and comforting start to your day, perfect for a weekend brunch or special occasion.
Ingredients
Base Ingredients
- 1 (16-ounce) loaf brioche bread, cubed
- 1 (8-ounce) package cream cheese, cubed
- 1 pound strawberries, diced and divided
Custard Mixture
- 12 large eggs, beaten
- 2 cups whole milk
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Topping
- 1 tablespoon confectioners’ sugar
Instructions
- Prepare Baking Dish: Lightly coat a 9×13 inch baking dish with nonstick spray to prevent sticking during baking. Layer half of the cubed brioche bread evenly across the dish. Next, distribute the cubed cream cheese and half of the diced strawberries evenly over the bread layer. Cover this with the remaining bread cubes, ensuring the filling is completely covered.
- Mix Custard: In a large glass measuring cup or a separate bowl, thoroughly whisk together the beaten eggs, whole milk, maple syrup, vanilla extract, and kosher salt until fully combined to create the custard mixture.
- Soak Bread and Refrigerate: Pour the custard mixture evenly over the bread layers in the baking dish. Cover the dish tightly with plastic wrap or foil and refrigerate for at least 2 hours or overnight to allow the bread to absorb the custard.
- Preheat Oven and Rest Dish: About 30 minutes before baking, preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and let it sit at room temperature to take the chill off.
- Bake Covered: Place the baking dish covered (with foil or lid) in the preheated oven. Bake for 30 minutes to set the custard and start cooking the bread evenly.
- Uncover and Finish Baking: Remove the cover and continue to bake for another 25-30 minutes. This will allow the top to become golden brown and the center to firm up without being soggy.
- Serve: Remove from the oven and immediately sprinkle the casserole with the remaining diced strawberries and a tablespoon of confectioners’ sugar for a touch of sweetness and decoration. Serve warm for best taste.
Notes
- For best results, use day-old brioche bread to better absorb the custard without becoming too mushy.
- You can prepare this casserole the night before and bake fresh in the morning for a convenient breakfast.
- Substitute cream cheese with mascarpone for a richer flavor.
- Maple syrup can be replaced with honey or agave syrup as alternatives.
- Adding a sprinkle of cinnamon or nutmeg to the custard mixture can enhance the flavor.
- Covering the casserole while baking traps moisture, creating a creamier texture, while uncovering allows the top to brown beautifully.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of casserole)
- Calories: 380
- Sugar: 18g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 240mg
