Strawberries and Cream French Toast Casserole

Name: Strawberries and Cream French Toast Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 8 h 55 min
Yield: 6 -8 Servings
Ingredients: butter or oil; 14 ounces (400 grams) day old Brioche or Challah bread; 8 ounces (227 grams) cream cheese; 6 ounces (170 grams) fresh strawberries; 5 large eggs; 1 cup (240 milliliters) milk; 1 cup (240 milliliters) heavy cream; 1/4 cup (50 grams) granulated sugar; 2 teaspoons vanilla bean paste or vanilla extract; 1/2 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon salt; 4 ounces (113 grams) fresh strawberries; 2 tablespoons (30 grams) turbinado sugar

User Reviews

5.0

9 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
8 hrs
Total Time
8 hrs 55 mins
Servings
6 -8 Servings
Course
Breakfast
Cuisine
International

Strawberries and Cream French Toast Casserole

Iris Warren

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A recipe for Strawberries and Cream French Toast Casserole! Pieces of bread are soaked overnight in a creamy custard with diced strawberries and cream cheese, then baked until golden.

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Ingredients

Servings

butter or oil for greasing
14 ounces (400 grams) day old Brioche or Challah bread cut into 1 inch (2.5 centimeter) cubes
8 ounces (227 grams) cream cheese cut into 1/2 inch (1.25 centimeter) pieces
6 ounces (170 grams) fresh strawberries hulled and diced
5 large eggs
1 cup (240 milliliters) milk
1 cup (240 milliliters) heavy cream
1/4 cup (50 grams) granulated sugar
2 teaspoons vanilla bean paste or vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt

For topping:

4 ounces (113 grams) fresh strawberries hulled and sliced
2 tablespoons (30 grams) turbinado sugar

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Instructions

Grease a 9x13 inch (23x33 centimeter) baking dish.
Arrange the bread cubes in the baking dish, then top with the pieces of cream cheese, pressing some pieces in between the bread cubes.
Sprinkle with the diced strawberries.
In a large bowl, whisk together the eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until completely combined and smooth.
Pour the mixture evenly over the prepared bread. Cover and refrigerate for at least 4 hours and up to overnight.
Remove casserole from refrigerator and preheat oven to 350˚F (180˚C).
Bake in the preheated oven for 25 minutes.
Remove the pan from the oven and top with the sliced strawberries and an even sprinkling of the turbinado sugar.
Place back in the oven and continue to bake until puffed and golden and a toothpick inserted in the center (not through a piece of cream cheese) comes out clean, another 10-15 minutes.
Allow to cool at room temperature for 10 minutes before slicing and serving.