Baked Strawberries Cream French Toast

This Baked Strawberries and Cream French Toast takes the fuss out of special breakfasts but still delivers a stunning dish that is equal parts indulgence and comfort. It is my secret weapon for brunch parties or holidays because I can assemble it the night before and just bake it in the morning while everyone wakes up to delicious aromas. The combination of sweet berries creamy pockets and pillowy bread brings everyone to the table in a hurry.

I made this the night before Easter brunch and it was gone before the coffee finished brewing. It instantly became a yearly tradition in our family.

Ingredients

• Brioche bread diced: Choose a soft rich loaf with a golden crust and fluffy crumb for the best texture and flavor
• Cream cheese cubed: Adds creamy richness and little bites of tanginess Tips Choose full fat for a decadent filling and make sure it is cold when cubing to keep clean shapes
• Strawberries diced and divided: Go for ripe fragrant berries that are bright red all the way to the hull Reserve the prettiest ones for the top
• Eggs large and beaten: They provide structure holding the casserole together Fresh eggs will give better lift
• Whole milk: This is the key to a custardy interior and creamy finish
• Maple syrup: Select pure maple syrup for true depth of sweetness
• Vanilla extract: A must for warm bakery aroma Use real vanilla if possible
• Kosher salt: This tiny amount balances sweetness and sharpens flavors
• Confectioners sugar: Sifted on top for a classic finishing touch Opt for superfine for the smoothest dusting

Step-by-Step Instructions

Prep the Baking Dish:

Lightly coat a 9 by 13 baking dish with nonstick spray making sure to reach all corners and sides to prevent sticking

Layer Bread and Filling:

Arrange half the bread cubes in an even layer in your dish Follow with the cubed cream cheese and half of the diced strawberries scattered evenly so every bite gets a little of each Top with the remaining bread cubes to seal in the filling

Make Custard Mixture:

In a large bowl or measuring cup whisk together the eggs milk maple syrup vanilla and salt until completely blended with no streaks of egg remaining

Soak the Bread:

Pour the custard slowly over the bread layers making sure every cube is moistened Gently push down the top so all bread absorbs some liquid Cover tightly with plastic wrap or a lid and refrigerate for at least two hours or overnight for the richest flavor and texture

Bring to Room Temperature:

Take the dish out of the fridge and let it rest for half an hour so the bake cooks through evenly and does not stay cold in the center

Bake Covered and Uncovered:

Place the dish in a preheated 350 degree oven and bake covered with foil for 30 minutes This steams the casserole so it cooks gently Remove the cover and continue baking for 25 to 30 minutes until the top is deeply golden and the center springs back when pressed

Finish and Serve:

While still warm top with the reserved strawberries and a dusting of confectioners sugar Slice and serve right away while the cream cheese is melty and the bread is crisp on top

Save

Strawberries are my favorite part They roast into sweet jammy bursts that make every bite taste sunny even in winter My kids love pressing the bread down together for the custard soak and sneaking extra berries on top

Storage Tips

Keep leftovers covered in the fridge for up to three days Reheat squares in a low oven wrapped in foil to preserve the creamy texture or microwave individual pieces for quick breakfasts during the week This bake also freezes well Slice cooled portions wrap in parchment and store in an airtight container for up to a month

Ingredient Substitutions

If brioche is unavailable challah or French bread work beautifully For a dairy free version try a vegan cream cheese and substitute any plant milk such as oat or almond Maple syrup can be swapped for honey if you like a lighter sweetness Blueberries or mixed berries also work well in place of strawberries

Serving Suggestions

This french toast is a showstopper served straight from the oven in its baking dish Top each portion with a drizzle of warm syrup or an extra dollop of whipped cream For a festive touch serve with sparkling juice or coffee alongside savory breakfast sausage or fresh fruit

Memorable Moments

This recipe was first brought out for a Mother’s Day brunch and quickly became the highlight of the morning Everybody strolled into the kitchen when the smell hit the air and seconds were requested before I even had a bite It is the sort of dish that turns breakfast into a real celebration

Recipe Questions

→ Can I prepare this French toast in advance?

Yes, prepare the dish the night before and chill. Bake fresh in the morning for best texture and flavor.

→ What type of bread works best?

Brioche is ideal for its richness, but challah or a soft French loaf are also great options.

→ How do I know when the French toast is baked through?

The center should be set and not liquidy, and the top should turn golden brown after baking uncovered.

→ Can I substitute other berries?

Yes, blueberries or raspberries can be used for a different twist on the flavors and color.

→ Is it necessary to let the dish stand before baking?

Letting it rest at room temperature helps ensure even baking and a custardy interior.