Looking for a decadent and comforting brunch option? This Strawberries & Cream French Toast Casserole is a must-try. Combining sweet strawberries with a rich cream cheese mixture and baked into a fluffy, custardy delight, this casserole is perfect for special occasions or a weekend breakfast.
Ingredients:
For the Casserole:
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
For the Topping:
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
Directions:
Prepare the Casserole:
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish. Arrange half of the bread cubes in the dish and top with half of the sliced strawberries.
In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth. Drop spoonfuls of this mixture over the strawberries and bread.
Add the remaining bread cubes and strawberries on top.
Make the Custard:
In a large bowl, whisk together the eggs, milk, heavy cream, and maple syrup. Pour this custard evenly over the layered bread and strawberries. Press down lightly to ensure the bread absorbs the custard.
Prepare the Topping:
In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle this topping evenly over the casserole.
Refrigerate:
Cover the casserole with plastic wrap and refrigerate for at least 2 hours, or overnight to allow the flavors to meld and the bread to soak up the custard.
Bake:
Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats.
Bake the casserole uncovered for 45-50 minutes, or until the top is golden and the center is set.
Serve:
Let the casserole cool for a few minutes before serving. Enjoy it warm, topped with additional fresh strawberries and a drizzle of maple syrup if desired.
Serving Tips:
Let it Rest: Allow the casserole to cool for about 10 minutes before serving. This helps it set and makes it easier to cut into neat squares.
Garnish for Extra Flair: Top each serving with additional fresh strawberries and a light drizzle of maple syrup or powdered sugar for an extra touch of sweetness and presentation.
Pair with Sides: Serve with a side of bacon or sausage for a hearty breakfast or alongside a fresh fruit salad for a lighter option.
Reheat Individually: If reheating, cut the casserole into individual portions and warm them in the microwave or oven to maintain the best texture.
Storage Tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator. It will keep for up to 4 days.
Freezing: To freeze, cut the casserole into portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe container or bag. It can be frozen for up to 3 months.
Thawing: When ready to enjoy, thaw the casserole overnight in the refrigerator before reheating. Reheat in the oven or microwave until heated through.
Reheating: Reheat portions in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through. In the microwave, heat on medium power, checking frequently to avoid overheating.
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FAQs:
Can I use a different type of bread for this recipe?
Yes, you can substitute the challah or brioche with other types of bread like French bread or even whole wheat bread. Just make sure the bread is slightly stale or toasted to prevent it from becoming too soggy.
Can I make this casserole ahead of time?
Absolutely! This casserole can be prepared the night before and stored in the refrigerator. Simply assemble the casserole, cover it with plastic wrap, and refrigerate. In the morning, just bake it according to the instructions.
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries if fresh ones are not available. Just be sure to thaw and drain them thoroughly to avoid excess moisture that could make the casserole soggy.
How do I make this casserole gluten-free?
To make this casserole gluten-free, substitute the challah or brioche with gluten-free bread. Also, ensure that the flour used for the topping is gluten-free. Adjustments to the recipe may be needed to accommodate the different texture and moisture levels of gluten-free bread.
Conclusion:
This Strawberries & Cream French Toast Casserole is a delightful treat that combines the sweetness of strawberries with a creamy, rich custard. It’s a beautiful centerpiece for any brunch table and is sure to impress your family and friends. Enjoy this comforting dish as a special breakfast or brunch option!
📖 Recipe:
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Strawberries & Cream French Toast Casserole
- Total Time: 1 hour 10 minutes (plus refrigeration time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in the ultimate breakfast treat with our Strawberries & Cream French Toast Casserole. This delectable casserole blends tender chunks of challah or brioche bread with a luscious cream cheese mixture and fresh strawberries, creating a custardy, sweet delight. Ideal for brunches, special occasions, or cozy family breakfasts, this easy-to-make recipe is sure to impress with its rich flavor and comforting texture. Perfectly baked to a golden finish, it’s topped with a cinnamon streusel for an extra touch of sweetness.
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
For the Topping:
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
- Grease a 9×13-inch baking dish. Layer half of the bread cubes in the dish and top with half of the sliced strawberries.
- In a medium bowl, beat the cream cheese, granulated sugar, and vanilla extract until smooth. Drop spoonfuls of this mixture over the strawberries and bread.
- Add the remaining bread cubes and strawberries on top.
- In a large bowl, whisk together the eggs, milk, heavy cream, and maple syrup. Pour the custard evenly over the bread and strawberries. Press down lightly to ensure the bread absorbs the custard.
- In a small bowl, mix the flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle this topping over the casserole.
- Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
- 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 45-50 minutes, or until the top is golden and the center is set. Let cool for a few minutes before serving.
Notes
For best results, use slightly stale bread or toast the bread cubes to prevent sogginess.
Fresh strawberries are preferred, but thawed frozen strawberries can be used if fresh ones are unavailable.
To make this casserole ahead of time, prepare it the night before and bake it in the morning.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 350 kcal per serving
