Description
A delightful casserole combining fluffy French toast baked with fresh strawberries and a creamy filling, perfect for brunch or breakfast gatherings.
Ingredients
- 1 loaf French bread, cubed
- 2 cups fresh strawberries, sliced
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 4 ounces cream cheese, cubed
- Powdered sugar, for garnish
- Maple syrup, for serving
Instructions
- Grease a 9×13 baking dish and place half the cubed bread in an even layer.
- Top the bread with half of the sliced strawberries and half of the cubed cream cheese.
- Add remaining bread cubes, strawberries, and cream cheese on top.
- In a large bowl, whisk eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until well combined.
- Pour egg mixture evenly over bread and strawberries. Cover and refrigerate overnight.
- Preheat oven to 350°F (175°C).
- Bake uncovered for 45-50 minutes, or until golden brown and set in the center.
- Cool slightly, dust with powdered sugar, and serve with maple syrup.
Notes
- For best results, refrigerate casserole overnight to allow bread to fully absorb egg mixture.
- Can substitute cream cheese with mascarpone for a richer taste.
- Frozen strawberries can be used if fresh are not available; thaw and drain excess liquid before using.