Baked Strawberries Cream French Toast (Print-Friendly Version)
Brioche, cream cheese, and juicy strawberries create a perfect make-ahead brunch for any gathering.
# List of Ingredients:
→ Base
01 -
450 grams brioche bread, cut into cubes
→ Filling
02 -
225 grams cream cheese, cut into cubes
03 -
450 grams strawberries, diced and divided
→ Custard
04 -
12 large eggs, beaten
05 -
480 millilitres whole milk
06 -
80 millilitres maple syrup
07 -
5 millilitres vanilla extract
08 -
2.5 millilitres kosher salt
→ Garnish
09 -
8 grams confectioners' sugar
# How to Prepare:
01 -
Lightly grease a 23×33 centimetre baking dish with nonstick spray.
02 -
Arrange half the brioche cubes evenly in the prepared dish. Scatter cream cheese cubes and half of the diced strawberries over the bread. Cover with the remaining brioche cubes to fully enclose the filling.
03 -
In a large bowl, whisk eggs, milk, maple syrup, vanilla extract, and salt until uniform. Pour mixture evenly over the layered bread.
04 -
Cover the baking dish and refrigerate for a minimum of 2 hours or overnight to allow the bread to absorb the custard.
05 -
Remove the dish from refrigeration and let it stand at room temperature for 30 minutes.
06 -
Preheat oven to 175°C. Place the baking dish, covered, into the oven and bake for 30 minutes.
07 -
Uncover the dish and continue baking for an additional 25–30 minutes, until golden brown and set in the centre.
08 -
Serve immediately. Top with remaining strawberries and dust with confectioners’ sugar as desired.
# Additional Information:
01 -
For an enhanced flavour, use bread that is slightly stale to better absorb the custard.