Description
Start your morning with this indulgent strawberries & cream French toast casserole! Made with creamy layers of cream cheese, sweet strawberry jam, and fluffy challah or brioche bread, this make-ahead breakfast is perfect for brunch gatherings, special occasions, or a cozy family breakfast.
Ingredients
For the Macerated Strawberries:
- 1 pound (1 pint) fresh strawberries, hulled and quartered
- 3 tablespoons granulated sugar
- 1 teaspoon freshly squeezed lemon juice
For the Casserole:
- 1 loaf (16 ounces) challah or brioche bread, cubed
- Non-stick cooking spray
- 8 ounces cream cheese, cold and cubed
- 1 cup strawberry jam, divided
- 6 large eggs
- 2 cups half-and-half
- 1/4 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon salt
For Serving:
- Powdered sugar
- Optional toppings: whipped cream, additional fresh strawberries, maple syrup
Instructions
- Prepare the Macerated Strawberries:
- Combine the strawberries, granulated sugar, and lemon juice in a large bowl. Stir until well coated.
- Cover and refrigerate for at least 30 minutes or up to overnight.
- Toast the Bread:
- Preheat your oven to 350°F (175°C).
- Spread the cubed bread on a baking sheet and toast for about 10 minutes, or until slightly dry and golden brown. Let cool.
- Assemble the Casserole:
- Spray a 9×13-inch baking dish with non-stick cooking spray.
- Spread half the toasted bread cubes evenly in the dish.
- Scatter the cubed cream cheese over the bread, then add dollops of half the strawberry jam.
- Add the remaining bread cubes in an even layer.
- Make the Custard:
- In a large bowl, whisk together the eggs, half-and-half, granulated sugar, vanilla extract, and salt until smooth.
- Pour the custard evenly over the bread, pressing gently to help the bread absorb the liquid.
- Add the remaining strawberry jam in dollops across the top.
- Refrigerate the Casserole:
- Cover the dish with plastic wrap and refrigerate for at least 1 hour or up to overnight to allow the flavors to meld.
- Bake the Casserole:
- 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.
- Bake uncovered for 40–45 minutes, or until the casserole is set, puffed, and golden brown on top.
- Serve and Enjoy:
- Let the casserole cool for 5 minutes. Spoon the macerated strawberries evenly over the top.
- Dust with powdered sugar and serve warm with your favorite toppings.
Notes
- Make-Ahead Friendly: Prepare the casserole the night before for a stress-free morning.
- Bread Choice: Slightly stale bread works best to absorb the custard without becoming soggy.
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the oven or microwave.
- Freezer Option: Assemble and freeze the casserole (before baking) for up to 2 months. Thaw overnight in the fridge before baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American