Strawberries and Cream French Toast Bake

Name: Strawberries and Cream French Toast Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving
Ingredients: 16 oz. challah bread; 6 large eggs; 2 tsp vanilla extract; 1 tsp cinnamon; 2 cups milk (480g); 1 cup vanilla protein powder (90g); 2 cups strawberries (280g); 4 oz. cream cheese; 2 Tbsp powdered sugar (24g)

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8
Calories
314 kcal
Course
Breakfast
Cuisine
American

Strawberries and Cream French Toast Bake

Heidi Hunt

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This Strawberries and Cream French Toast Bake is the most perfect make-ahead breakfast for a busy weekend or holiday brunch. The combination of sweet strawberries and fluffy cream gives this breakfast casserole a true taste of summer. It only requires 10 minutes worth of prep, is made in one dish and freezer-friendly.

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Ingredients

Servings

16 oz. challah bread
6 large eggs
2 tsp vanilla extract
1 tsp cinnamon
2 cups milk (480g) I used almond milk
1 cup vanilla protein powder (90g)
2 cups strawberries (280g)
4 oz. cream cheese room temp (I used reduced fat)
2 Tbsp powdered sugar (24g)

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Instructions

Cut bread into 1-inch cubes. Add to a 9×13-dish greased baking dish and arrange in a single layer.
To a large bowl, add the eggs, vanilla, cinnamon, milk and protein powder. Whisk well to combine.
Pour over the bread in the baking dish, tossing around to saturate all the bread.
Remove the stems from the strawberries and cut in half. Tuck in between the slices of bread.
Beat the cream cheese and powdered sugar together. Spoon evenly over the french toast bake. If time allows, cover and refrigerate for 30 minutes to 24 hours.
When ready to bake, preheat the oven to 350 degrees F. Bake for 35-45 minutes, or until baked through. Cover with foil if needed to minimize browning.
Serve with maple syrup. Sprinkle with more powdered sugar if desired and enjoy!

Notes

Store in covered or in an airtight container in the fridge for 3-4 days.
To freeze: let cool completely then slice into individual servings. Wrap each piece individually in plastic wrap or tin foil and place in freezer ziplock bag (this helps prevent freezer burn). Freeze for up to 3 months.
Use Up Your Stale Bread! I love using stale bread (or any “day-old piece of bread") for this strawberry and cream french toast casserole because dry bread soaks up the mixture even better! The dryer the bread to more it will soak up the egg mixture and bake up to crispy, fluffy golden brown perfection!

Nutrition Information

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Serving 1/8 of bake (209g) Calories 314kcal (16%) Carbohydrates 36g (12%) Protein 20g (40%) Fat 10g (15%) Saturated Fat 2.7g (14%) Cholesterol 52.7mg (18%) Fiber 2.6g (10%) Sugar 10.1g (20%)