Description
This Baked Strawberries and Cream French Toast is a decadent and comforting breakfast dish featuring layers of fluffy brioche bread, creamy cream cheese, and fresh strawberries soaked in a rich custard mixture. Baked to golden perfection, it’s a delightful way to start your morning or impress guests during brunch.
Ingredients
Scale
Base
- 1 (16-ounce) loaf brioche bread, cubed
- 1 (8-ounce) package cream cheese, cubed
- 1 pound strawberries, diced and divided
Custard Mixture
- 12 large eggs, beaten
- 2 cups whole milk
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
Topping
- 1 tablespoon confectioners’ sugar
Instructions
- Prepare the baking dish and layer the bread: Lightly coat a 9×13-inch baking dish with nonstick spray. Spread a layer of brioche bread cubes evenly into the dish.
- Add cream cheese and strawberries: Evenly distribute the cubed cream cheese and half of the diced strawberries over the bread layer.
- Top with remaining bread cubes: Cover the cream cheese and strawberries with the remaining bread cubes, creating a complete bread layer to fully enclose the filling.
- Mix custard and pour: In a large bowl or glass measuring cup, whisk together the beaten eggs, whole milk, maple syrup, vanilla extract, and kosher salt until well combined. Pour this custard mixture evenly over the layered bread in the baking dish.
- Refrigerate to soak: Cover the baking dish with plastic wrap or foil and refrigerate for at least 2 hours or preferably overnight to allow the bread to soak up the custard fully.
- Preheat oven and rest: When ready to bake, preheat your oven to 350 degrees Fahrenheit. Remove the dish from the refrigerator and let it stand at room temperature for 30 minutes to take the chill off.
- Bake covered: Place the baking dish in the oven and bake, covered, for 30 minutes to begin cooking the custard evenly.
- Finish baking uncovered: Remove the cover and continue baking for an additional 25-30 minutes, or until the top is golden brown and the custard in the center is fully set and firm.
- Garnish and serve: Remove from oven and immediately sprinkle the remaining fresh strawberries and confectioners’ sugar on top. Serve warm for the best texture and flavor.
Notes
- For best results, use brioche bread that is a day or two old so it soaks the custard better without becoming mushy.
- You can prepare this dish the night before and bake it freshly in the morning for a convenient brunch option.
- If you prefer a sweeter dish, drizzle extra maple syrup on top when serving.
- To make it dairy-free, substitute cream cheese and milk with appropriate plant-based alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for a crispy finish.
Nutrition
- Serving Size: 1 serving (about 1/8 of recipe)
- Calories: 420
- Sugar: 20g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 300mg
