Description
This Strawberries & Cream French Toast Casserole is a delightful blend of soft challah bread, fresh strawberries, and creamy custard, topped with a cinnamon-brown sugar crumb. Perfect for a special breakfast or brunch, it combines rich flavors and textures that make for a comforting and indulgent dish.
Ingredients
Scale
Main Ingredients
- 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
Topping Ingredients
- 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 to prevent sticking, then layer half of the bread cubes evenly in the bottom and top with half of the sliced strawberries.
- Make the Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Drop spoonfuls of this mixture evenly over the bread and strawberries layer.
- Add Remaining Bread and Strawberries: Layer the remaining bread cubes and sliced strawberries on top of the cream cheese layer, distributing them evenly.
- Prepare the Custard: In a large bowl, whisk together eggs, milk, heavy cream, and maple syrup until fully combined. Pour this custard mixture evenly over the entire bread and strawberry layers, then press lightly to help the bread soak up the custard.
- Make the Topping: In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs. Sprinkle this crumb topping evenly over the casserole.
- Chill the Casserole: Cover the dish tightly with plastic wrap and refrigerate for at least 2 hours or overnight to let the flavors meld and the bread absorb the custard thoroughly.
- Preheat the Oven: Remove the casserole from the refrigerator and let it come to room temperature while you preheat the oven to 350°F (175°C).
- Bake: Place the uncovered casserole in the oven and bake for 45-50 minutes, or until the top is golden brown and the custard is set in the center. Remove from the oven and allow to cool slightly before serving.
Notes
- For best results, use day-old challah or brioche so the bread holds up well without becoming too soggy.
- You can substitute fresh blueberries or raspberries for strawberries depending on your preference.
- The casserole can be assembled the night before for easy morning preparation.
- Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
- For a dairy-free version, substitute cream cheese and dairy milk with suitable plant-based alternatives.
