Baked Strawberries and Cream French Toast
The most impressive make-ahead breakfast! So easy with 15min prep. Just pop it right in the oven before serving!
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Say howdy to the most impressive breakfast/brunch item of your lives.
I mean, look at how pretty this is! Except no one will guess this took just 15 min of prep time. All made ahead of time, the night before, thrown in the fridge, and freshly baked in the morning.
Really, you can make all of this the night before – when the kids are asleep or when Butters is already put himself to bed by the toilet.
Simply cover, place in the fridge, and just have your diced strawberries and powdered sugar ready for serving.
Once this has finished baking, sprinkle the strawberries, dust with confectioners’ sugar and boom. Brunch is served.
It’s also enough for 8 servings so you can definitely impress all your guests with your mad brunch skills. After all, there is that irresistible ooey-gooey cream cheese strawberry filling that no one can say no to.
Baked Strawberries and Cream French Toast
Ingredients
- 1 (16-ounce) loaf brioche bread, cubed
- 1 (8-ounce) package cream cheese, cubed
- 1 pound strawberries, diced and divided
- 12 large eggs, beaten
- 2 cups whole milk
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 tablespoon confectioners’ sugar
Instructions
- Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the strawberries in an even layer. Top with remaining bread cubes to completely cover the filling.
- In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight.
- Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.
- Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.
- Serve immediately, sprinkled with remaining strawberries and confectioners’ sugar, if desired.
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So good! My kids loved it!
I made this today on short notice for Father’s Day and what a hit it was from a baby to the Grandpa’s!
Does it have to be a sweet bread? Would ciabatta work?
I make this multiple times a year and everyone loves it.
Best ever!! Having company in near future. Am I able to make this and after refrigerating for a couple hours put it in the freezer until ready bake?
What I did to alleviate some of the sogginess on my second try. Toast the bread cubes by stirring them a few times while on a cookie sheet in the oven at 250° when they start to get golden brown then take them out. Let them cool overnightThen put the total recipe together and let sit for one hour. I know it takes a bit longer in the morning but oh so good and never soggy!
Phenomenal! We made it for Mama’s 66th bday and everyone loved it!
Can a dairy alternative be Substituted for cream? Would almond or oat milk work?
LOVED this!!
Way too soggy in the middle and even cooked it longer. Maybe too many eggs and milk. Probably need to use less.
Would using 2% milk instead of whole change the consistency? Thanks!
This was delicious. I used half heavy cream and half 2 percent milk because that’s what I had on hand. Cut the cream cheese in half. Used Challah bread. It was so good. The sauce was outstanding! Thanks!!!!!
Thank you for these suggestions, I was making for a large group and didn’t want the meal to be ruined by sogginess so I followed what you said 🙂
I may try to make just for my family and follow the original recipe just to see what it turns out like out of curiosity
This was so tasty. However, the bread on the bottom was pretty soggy. I cooked it for one hour and fifteen minutes. Should I have cooked it longer, or maybe put half the bread on the bottom instead of a single layer of bread on the bottom?
Will this work with regular bread?!
This is one of the most delicious things I have ever eaten. I am so excited to make it for my daughters Easter morning! I was wondering, do you think I could use egg whites instead of whole eggs and non fat cream cheese to make the recipe a little more weight watchers friendly?
Wow that looks delicious. I love spaghetti squash. I know what you mean about exploding spaghetti squashes — I cooked one in my microwave and it exploded, blew the door open, and just missed my baby in the high chair! I had poked the skin, but don’t think I stabbed it deep enough. I had to get a new microwave – it was totally destroyed. So I always cut them in half now…
How many days will this dish stay good in the fridge after it’s been baked?
As I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Hiba!
This looks delicious! Would it still be good if I use frozen strawberries since they aren’t in season anymore?
Yes, absolutely!
This recipe is amazing! I halved it since it was just for two of us, but it was so delicious I wish we had more. I can’t believe how easy it was to make and how flavorful it was. I’m just picturing all of the different fruits to sub in because I will absolutely be making this again and again. Thank you for sharing such an awesome recipe!
Yes, absolutely! This would go so well with raspberries or blueberries, or a combination of all berries! 🙂
Can you sub in honey instead of maple syrup?
You absolutely can but it may change the flavor profile. As always, please use your best judgement when making substitutions and modifications. Hope that helps, Amy!