Introduction

Baked Strawberries and Cream French Toast is a delightful twist on traditional French toast that’s perfect for brunch or a special breakfast. Layers of brioche, cream cheese, and fresh strawberries soaked in a sweet custard make every bite rich and comforting. Plus, it can be prepared ahead for easy baking in the morning.

A rectangular baking dish with yellow handles filled with a bread pudding dessert sits on a white marbled surface. The dish shows a golden-brown top layer made of cubed toasted bread pieces with a slightly crispy texture. Scattered evenly across the surface are fresh, bright red sliced strawberries adding vibrant color contrast. The bread pudding is lightly dusted with white powdered sugar, giving a soft, snowy effect. Around the dish, more strawberry pieces are spread on the white marbled surface along with a glass bowl full of powdered sugar. Stack of white plates with bronze fork and knife rest on the right. Photo taken with an iphone --ar 4:5 --v 7

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
1/3 cup maple syrup

1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 tablespoon confectioners’ sugar

Instructions

Step 1: 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. Then cover with the remaining bread cubes to completely enclose the filling.
Step 2: In a large bowl or measuring cup, whisk together the eggs, whole milk, maple syrup, vanilla extract, and kosher salt until well combined. Pour this custard mixture evenly over the layered bread cubes.
Step 3: Cover the baking dish and place it in the refrigerator for at least 2 hours, or preferably overnight, to allow the bread to soak up the custard.

Step 4: When ready to bake, preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and let it stand at room temperature for 30 minutes.
Step 5: Bake the dish covered for 30 minutes. Then uncover and continue baking for another 25 to 30 minutes, or until the top is golden brown and the center feels firm to the touch.
Step 6: Serve immediately, garnished with the remaining fresh strawberries and a dusting of confectioners’ sugar for an extra touch of sweetness.

Tips & Variations

For extra flavor, sprinkle a teaspoon of cinnamon or nutmeg into the custard mixture before baking.
Swap strawberries for blueberries or raspberries depending on the season or preference.
Use day-old brioche or challah bread for better texture as it soaks up the custard more evenly.

If you prefer a dairy-free version, substitute the whole milk with almond or oat milk and use a dairy-free cream cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30 seconds or until heated through. Avoid reheating in the oven for too long to keep the texture soft and creamy.

How to Serve

A white rectangular baking dish filled with a layered mix of yellow cake cubes, red sliced strawberries, and small dollops of white cream spread evenly on top. Around the dish, on a white marbled surface, there are whole fresh strawberries, a clear glass bowl showing eight cracked raw eggs with bright yellow yolks, a smaller clear bowl with more sliced strawberries, broken eggshells, and a glass measuring cup filled with white milk. The colors are bright and fresh, with a mix of yellow, red, and white, and the textures range from soft cake to smooth cream and juicy strawberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish the night before?

Yes, this recipe is designed to be made ahead. After assembling, let it soak overnight in the refrigerator. This allows the bread to absorb the custard fully and makes baking easier the next morning.

What type of bread works best for this recipe?

Brioche is ideal because of its rich, buttery flavor and soft texture, but you can also use challah or any thick, slightly sweet white bread. Avoid sandwich bread, as it’s too thin and won’t hold up well after soaking.