Imagine sinking your fork into a slice of French toast that’s everything you dream of: golden-brown and slightly crisp on the outside, incredibly custardy and tender on the inside, and bursting with the sweet, tart flavor of juicy strawberries nestled amongst pockets of creamy, dreamy cheese. This isn’t just any French toast; this is BAKED STRAWBERRIES AND CREAM FRENCH TOAST, a dish that promises pure breakfast bliss and transforms your morning routine into a luxurious, laid-back experience. Forget standing over a hot griddle; this recipe bakes up beautifully in one dish, allowing you to relax and savor the aroma while your oven does all the hard work.
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Why This Recipe Works
This BAKED STRAWBERRIES AND CREAM FRENCH TOAST recipe isn’t just delicious; it’s ingeniously designed for maximum flavor and minimal fuss. Here’s why it deserves a permanent spot in your brunch rotation:
- Effortless Elegance: This breakfast casserole comes together in one pan, meaning less active cooking time for you and more time to enjoy your morning. It looks impressive but is incredibly simple to prepare.
- Perfect Texture Every Time: Baking guarantees those coveted crispy edges and a delightfully uniform custardy interior. No more unevenly cooked slices!
- Overnight Magic: The beauty of this dish is its make-ahead potential. Assemble it the night before, and wake up to a breakfast that’s ready to pop into the oven, infusing incredible flavor as it chills.
- Integrated Fruit & Creaminess: The strawberries and a luscious cream cheese layer are baked directly into the French toast, ensuring every bite is a harmonious blend of sweet, tangy, and rich.
Ingredients and Substitutions
Here is what you need and why each ingredient plays a crucial role in creating the best BAKED STRAWBERRIES AND CREAM FRENCH TOAST:
Bread: This is the foundation! Use a sturdy, day-old bread like challah, brioche, or French baguette. Stale bread absorbs the custard better without becoming soggy. Avoid soft sandwich bread, which can fall apart. For a gluten-free version, a good quality GF brioche works wonderfully.
Large Eggs: They bind the custard and contribute to the rich, custardy texture. Don’t skimp on these!
Heavy Cream & Whole Milk: The combination creates an incredibly rich and decadent custard. You can use all whole milk for a lighter version, but the cream truly elevates the dish. Dairy-free milk alternatives like full-fat coconut milk or almond milk can be used, though the texture will be slightly different.
Granulated Sugar: Sweetens the custard and helps with browning. Adjust to your preference. Brown sugar can also be used for a deeper, molasses-like flavor.
Vanilla Extract: Essential for that warm, inviting aroma and flavor. Pure vanilla extract is always best.
Ground Cinnamon: Adds a hint of spice that complements the strawberries beautifully. A pinch of nutmeg can also be added.
Pinch of Salt: Crucial for balancing the sweetness and enhancing all the other flavors. Don’t skip it!
Cream Cheese: An absolute game-changer! When softened and sweetened, it creates creamy pockets throughout the French toast, providing the ‘cream’ in strawberries and cream. Use full-fat cream cheese for the best results. Neufchâtel cheese can be a lighter alternative.
Fresh Strawberries: The star of the show. Fresh, ripe strawberries are ideal for their vibrant flavor and texture. Frozen strawberries can be used; thaw them completely and drain any excess liquid to prevent sogginess. Other berries like raspberries or blueberries also work well as substitutes.
Melted Butter: For greasing the pan (and a little extra richness in the custard, if desired). Using good quality butter makes a difference.
Maple Syrup (for serving): A classic accompaniment, but feel free to experiment with other toppings!
How to Make BAKED STRAWBERRIES AND CREAM FRENCH TOAST
Follow these step-by-step instructions to create your ultimate breakfast masterpiece:
1. Prep the Pan and Bread
Lightly grease a 9×13 inch baking dish with melted butter. Cut your chosen bread into 1-inch thick slices or 1-inch cubes (cubes are great for maximizing surface area for custard absorption). Arrange the bread in a single layer in the prepared baking dish, ensuring it’s packed relatively snugly but not overly compressed. Some overlapping is fine.
2. Whisk the Custard
In a large bowl, whisk together the eggs, heavy cream, whole milk, granulated sugar, vanilla extract, ground cinnamon, and pinch of salt until well combined and frothy. Make sure no streaks of egg yolk remain. Pour this delicious custard mixture evenly over the bread in the baking dish, ensuring every piece is thoroughly saturated. Gently press down on the bread with the back of a spoon to ensure maximum absorption.
3. Construct the Cream Cheese Layer
In a separate small bowl, beat the softened cream cheese with 2 tablespoons of granulated sugar and 1/2 teaspoon of vanilla extract until smooth and creamy. Use a spoon or small spatula to drop small dollops of this cream cheese mixture over the custard-soaked bread. Don’t worry about it being perfectly even; rustic dollops create beautiful pockets of creaminess.
4. Add the Strawberries and Chill
Scatter the fresh, sliced strawberries evenly over the top of the bread and cream cheese. Cover the baking dish tightly with plastic wrap. For the best flavor and texture, refrigerate for at least 4 hours, or ideally, overnight. This chilling time allows the bread to fully soak up the custard and the flavors to meld beautifully.
5. Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Remove the French toast casserole from the refrigerator and uncover it. Bake for 35-45 minutes, or until the top is golden brown, the edges are slightly crispy, and the custard is set (a knife inserted into the center should come out clean). If the top starts to brown too quickly, you can loosely tent it with aluminum foil. Let it rest for 5-10 minutes before serving. This allows the custard to further set.
Expert Tips for French Toast Success
- Stale Bread is Your Best Friend: This isn’t just a suggestion; it’s a rule! Day-old bread (or even bread that’s been left out unwrapped for a few hours) will soak up the custard without turning mushy. Fresh, soft bread will lead to a soggy French toast.
- Don’t Overcrowd the Custard: While you want the bread to be saturated, don’t drown it. The liquid should come up to about 3/4 of the way up the bread, not completely submerging it.
- The Cream Cheese Softening Trick: Forgot to take out your cream cheese? Unwrap it and microwave it on HIGH for 10-15 second intervals, checking and stirring each time, until just softened. Be careful not to melt it.
- Chill Time for Flavor Infusion: Don’t rush this step! The overnight chill is what sets this recipe apart, allowing the bread to fully absorb the eggy custard and the flavors to deepen. It also makes for a far less stressful morning.
- Don’t Skip the Foil: If you notice the top browning too quickly, especially towards the end of baking, loosely tenting the dish with aluminum foil will prevent over-browning while the interior finishes cooking through.
- Quality of Ingredients Matters: Since there are relatively few ingredients, the quality of each really shines through. Use good butter, fresh eggs, and ripe strawberries for the best results.
- External Link Tip: For more detailed information on choosing the right bread for French toast, consider resources like Food Network’s guide on French toast techniques.
Storing and Reheating Baked French Toast
This BAKED STRAWBERRIES AND CREAM FRENCH TOAST is fantastic fresh, but leftovers are a treat too!
- Cooling and Airtight Storage: Allow any leftover French toast to cool completely to room temperature. Once cool, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
- Reheating Instructions (Oven & Microwave):
- Oven: For best results, reheat individual slices or the whole casserole in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through and the edges are slightly crisp again.
- Microwave: For a quick reheat, individual slices can be microwaved for 30-60 seconds, but the texture won’t be as crisp as oven reheating.
- Freezing: You can freeze individual slices! Wrap them tightly in plastic wrap, then aluminum foil, and place them in a freezer-safe bag for up to 1 month. Thaw in the refrigerator overnight before reheating.
What to Serve With Your Baked French Toast
While this BAKED STRAWBERRIES AND CREAM FRENCH TOAST is a complete meal on its own, a few additions can take it over the top!
- Syrup and Sauces:
- Warm maple syrup (a classic for a reason).
- A fresh strawberry compote or raspberry coulis.
- A dusting of powdered sugar.
- Additional Toppings:
- A dollop of whipped cream or crème fraîche.
- Toasted nuts like pecans or sliced almonds for crunch.
- Extra fresh berries or sliced bananas.
- Savory Pairings:
- Crispy bacon or sausage links provide a delightful sweet and savory contrast.
- A simple scramble of eggs or a frittata to round out the meal.
- A light green salad with a vinaigrette for a refreshing touch.
Frequently Asked Questions About Baked French Toast
Can I assemble this the night before?
What other fruits can I use?
How do I prevent it from getting soggy?
Can I use regular milk instead of heavy cream?
We hope you love this BAKED STRAWBERRIES AND CREAM FRENCH TOAST as much as we do! It’s a true game-changer for delicious, stress-free brunches. See more easy recipes and happy baking!
Baked Strawberries and Cream French Toast
- Total Time: 1 hour
- Yield: 8-10 servings
Description
Indulge in this irresistible baked French toast casserole, featuring custardy bread, a creamy cheese layer, and sweet strawberries. Perfect for a crowd and easily prepared ahead of time.
Ingredients
- 1 loaf (1 pound) day-old challah, brioche, or French bread, cut into 1-inch slices or cubes
- 6 large eggs
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 8 ounces cream cheese, softened
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons unsalted butter, melted (for greasing)
- Maple syrup, for serving
- Powdered sugar, for dusting (optional)
Instructions
- Lightly grease a 9×13 inch baking dish with melted butter. Arrange bread slices or cubes in the dish.
- In a large bowl, whisk together eggs, heavy cream, milk, 1/4 cup granulated sugar, 1 teaspoon vanilla, cinnamon, and salt until well combined. Pour evenly over the bread, pressing gently to ensure saturation.
- In a small bowl, beat softened cream cheese with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla until smooth. Drop small dollops of cream cheese mixture over the bread.
- Scatter sliced strawberries evenly over the top. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Preheat oven to 375°F (190°C). Remove French toast from the refrigerator and uncover.
- Bake for 35-45 minutes, or until golden brown, set, and a knife inserted into the center comes out clean. If browning too quickly, loosely tent with foil.
- Let rest for 5-10 minutes before serving. Dust with powdered sugar and serve warm with maple syrup.
- Prep Time: 15 mins
- Cook Time: 45 mins