Why You’ll Love This Recipe
Strawberries & Cream French Toast Casserole is everything you want in a breakfast or brunch dish: creamy, sweet, fruity, and satisfying. It’s incredibly easy to assemble the night before, making it a stress-free option for entertaining or holiday mornings. The rich cream cheese, the tender bread, and the fresh, juicy strawberries meld together to create a luxurious, custard-like texture with a lightly crisp topping.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Casserole:
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1 loaf challah or brioche, cut into 1-inch cubes
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1 pound fresh strawberries, hulled and sliced
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8 oz cream cheese, softened
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1/2 cup granulated sugar
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1 teaspoon vanilla extract
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6 large eggs
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2 cups milk
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1/2 cup heavy cream
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1/4 cup maple syrup
For the Topping:
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1/4 cup all-purpose flour
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1/4 cup packed brown sugar
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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4 tablespoons unsalted butter, cold and cut into small pieces
directions
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Grease a 9×13-inch baking dish. Place half of the bread cubes in the dish and top with half of the sliced strawberries.
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In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Drop spoonfuls of the cream cheese mixture over the strawberries and bread.
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Top with the remaining bread cubes and strawberries.
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In a large bowl, whisk together the eggs, milk, heavy cream, and maple syrup. Pour the custard evenly over the bread and strawberries. Press down lightly to ensure the bread absorbs the custard.
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In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the casserole.
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Cover the casserole with plastic wrap and refrigerate for at least 2 hours, or overnight.
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Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
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Bake the casserole uncovered for 45-50 minutes, or until the top is golden and the center is set.
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Let the casserole cool for a few minutes before serving. Optionally, top with additional fresh strawberries and a drizzle of maple syrup.
Servings and timing
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes (plus refrigeration time)
Calories: Approx. 350 kcal per serving
Servings: 8 servings
Variations
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Berry Medley: Replace some or all of the strawberries with blueberries, raspberries, or blackberries.
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Lemon Zest: Add a teaspoon of lemon zest to the cream cheese mixture for a bright, citrusy flavor.
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Nutty Crunch: Sprinkle chopped pecans or walnuts over the topping for added texture.
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Chocolate Lovers: Scatter mini chocolate chips between the bread layers for a decadent touch.
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Gluten-Free: Use your favorite gluten-free bread for a celiac-friendly version.
storage/reheating
Store leftover casserole covered in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30-60 seconds or cover and reheat the entire dish in a 350°F (175°C) oven until heated through, about 15-20 minutes. For best texture, avoid freezing as the custard may become watery upon thawing.
FAQs
What kind of bread works best for this casserole?
Challah or brioche are ideal because they are rich and sturdy enough to soak up the custard without getting too soggy.
Can I use frozen strawberries?
Yes, but thaw them completely and drain excess liquid to prevent the casserole from becoming too wet.
Do I have to refrigerate the casserole overnight?
At least 2 hours is necessary to allow the bread to absorb the custard properly, but overnight yields the best flavor and texture.
Can I make this recipe dairy-free?
You can substitute dairy-free cream cheese, almond milk, and coconut cream for a dairy-free version.
How do I know when the casserole is done baking?
The top should be golden brown and the center should be set without excessive jiggle when gently shaken.
Can I prepare this without the cream cheese?
Yes, you can skip the cream cheese if preferred, but it adds a creamy richness that balances the sweetness.
How can I make this recipe less sweet?
Reduce the sugar by about a third and serve with plain Greek yogurt or unsweetened whipped cream.
Is it possible to double this recipe?
Absolutely! Simply use two 9×13-inch pans and bake as directed, checking for doneness.
Can I make a savory version of this casserole?
Yes! Omit the sugar and strawberries, and instead layer in cooked sausage, cheese, and vegetables.
What can I serve alongside this casserole?
It pairs beautifully with crispy bacon, breakfast sausage, a fresh fruit salad, or even a simple green salad for a brunch spread.
Conclusion
Strawberries & Cream French Toast Casserole is the perfect make-ahead breakfast that’s both easy and indulgent. Whether you’re hosting a brunch, celebrating a holiday, or just treating yourself and your family to a special weekend breakfast, this casserole will surely be a crowd-pleaser. With its tender, custardy bread, sweet strawberries, and rich cream cheese, every bite is pure comfort.
Strawberries & Cream French Toast Casserole
Indulge in this Strawberries & Cream French Toast Casserole – a decadent brunch dish made with fluffy challah, juicy strawberries, and a rich cream cheese filling. Perfect for a special breakfast, this easy casserole recipe is the ultimate custardy delight! #StrawberriesAndCreamFrenchToast #FrenchToastCasserole #BrunchRecipes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- Grease a 9×13-inch baking dish. Layer half the bread cubes and half the strawberries.
- Beat cream cheese, granulated sugar, and vanilla extract until smooth. Drop spoonfuls over the bread and strawberries.
- Add the remaining bread cubes and strawberries.
- In a large bowl, whisk eggs, milk, heavy cream, and maple syrup. Pour evenly over the casserole. Lightly press to absorb.
- Mix flour, brown sugar, cinnamon, and salt. Cut in butter to form crumbs. Sprinkle over the top.
- Cover and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C). Let casserole sit at room temperature while oven heats.
- Bake uncovered for 45-50 minutes until golden and set.
- Cool slightly before serving. Optional: top with more strawberries and drizzle with maple syrup.
Notes
- Best made the night before for easier morning preparation.
- Substitute brioche for challah if preferred.
- For extra sweetness, dust with powdered sugar before serving.
- Leftovers can be refrigerated and reheated gently.
