Strawberries and Cream French Toast Casserole

When I first introduced this Strawberries and Cream French Toast Casserole to my family, it was a game changer! It was a sunny spring morning, and I wanted to create something special for breakfast that would fill the house with the delicious aroma of baked strawberries and sweet cream. As we gathered around the table, the joy and laughter mixed with the rich flavors of this casserole made the moment unforgettable. Every bite was a blend of creamy goodness and fruity delight, making everyone at the table smile.

Everything You Need for Strawberries and Cream French Toast Casserole

The ingredients for this Strawberries and Cream French Toast Casserole are simple yet high-quality, ensuring a delicious outcome. Each component plays a vital role in creating a rich and satisfying dish, from the creamy filling to the sweet strawberries. Let’s break down the key players:

• Cream Cheese: Provides a creamy base that elevates the casserole.
• Heavy Cream: Adds richness and depth to the flavor profile.
• Fresh Strawberries: Offer sweetness and a burst of flavor.
• Eggs: Bind the ingredients together, creating a custardy texture.
• Granulated Sugar: Sweetens the dish perfectly.

• 8 ounces cream cheese, room temperature (1 brick)
• ¼ cup powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• 10 cups cubed bread (about 1 loaf)
• 3 cups sliced fresh strawberries, divided
• 8 large eggs
• 1½ cups milk
• ½ cup heavy cream
• ½ cup granulated sugar
• ¼ cup pancake syrup
• 1 teaspoon ground cinnamon
• ¼ cup brown sugar
• ¼ cup all-purpose flour
• 2 tablespoons unsalted butter, melted

Preparation Steps for Strawberries and Cream French Toast Casserole

Making this Strawberries and Cream French Toast Casserole is an enjoyable process that culminates in a comforting dish. Let’s dive into the preparation steps!

1. Start by spraying a 9×13-inch baking pan with nonstick spray. This will ensure that your casserole doesn’t stick.
2. Place half of the cubed bread into the prepared baking pan and set it aside.
3. In a medium bowl, use a hand mixer to beat the cream cheese until smooth. Add the powdered sugar, heavy cream, and vanilla extract, beating until well mixed.
4. Spread the cream cheese mixture evenly over the bread in the baking pan.
5. Sprinkle 2 cups of strawberries evenly over the cream cheese layer, saving the remaining 1 cup for topping after baking.
6. Evenly place the remaining half of the bread cubes over the strawberry layer.
7. In a large bowl, whisk the eggs well. Add the milk, heavy cream, granulated sugar, syrup, vanilla, and cinnamon. Whisk until well mixed.
8. Pour the wet mixture evenly over the top bread layer, using a spatula to lightly push all the bread down into the wet mixture.
9. Cover the baking pan with plastic wrap and let it chill in the refrigerator overnight or at least for 8 hours. This step is crucial for the bread to soak up all the liquid.
10. Preheat the oven to 350°F (175°C) and remove the casserole from the refrigerator while the oven preheats.
11. For the crumble, combine the brown sugar, flour, and melted butter with a fork. Use your hands to sprinkle this mixture evenly over the casserole right before baking.
12. Cover the baking pan with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an additional 35 minutes. By the end of 55 minutes, the top should look lightly toasted, and the middle should no longer look wet.
13. If the middle still appears wet, bake for an additional 5 minutes.
14. Once baked, sprinkle the remaining strawberries over the casserole before serving warm with pancake syrup if desired.

Change It Up

If you’re looking to mix things up a bit with your Strawberries and Cream French Toast Casserole, here are some great ideas.

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
• Freezing: You can freeze this casserole before baking. Just wrap it tightly in plastic wrap and foil, and it will keep for up to two months. Bake from frozen, adding extra time.
• Pairing: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Variations: Experiment with different fruits like peaches, raspberries, or even chocolate chips for a chocolate-strawberry version.
• Breakfast for Dinner: This casserole makes a delightful dinner option, especially when paired with a fresh salad.
• Halve the Recipe: If you don’t need twelve servings, you can easily halve the recipe and bake it in a smaller dish.

What Goes Well With This Strawberries and Cream French Toast Casserole

Serving a Strawberries and Cream French Toast Casserole can transform any meal into a festive occasion. Here’s what I recommend:

• Fresh Fruit Salad: A light fruit salad pairs beautifully with the richness of the casserole, balancing the flavors.
• Maple Syrup: Offering a selection of syrups, including classic maple syrup, enhances the sweetness of the dish.
• Yogurt Parfait: A yogurt parfait with granola and berries complements the casserole and adds a refreshing touch.
• Breakfast Meat: While I recommend avoiding heavier meats, a light turkey sausage can be a nice addition.
• Brunch Occasions: This dish is ideal for brunches or holiday gatherings, providing a warm, hearty option that everyone will love.

FAQ

Conclusion

The Strawberries and Cream French Toast Casserole is a delightful dish that seamlessly combines sweet and creamy flavors, making it a perfect choice for breakfast or brunch. I encourage you to try making it for your next family gathering or special occasion; it’s sure to impress! With its ease of preparation and delicious results, this casserole has the potential to become a beloved staple in your home.

Strawberries and Cream French Toast Casserole

The ultimate comfort food, this Strawberries and Cream French Toast Casserole is creamy, fruity, and incredibly easy to make. It’s perfect for feeding a crowd and will leave everyone craving more. Dig in for a delicious breakfast treat tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Breakfast

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 8 ounces Cream Cheese room temperature (1 brick)
• ¼ cup Powdered Sugar
• 2 tablespoons Heavy Cream
• 1 teaspoon Pure Vanilla Extract
• 10 cups Cubed Bread (1 loaf)
• 3 cups Sliced Fresh Strawberries divided
• 8 large Eggs
• 1½ cups Milk
• ½ cup Heavy Cream
• ½ cup Granulated Sugar
• ¼ cup Pancake Syrup
• 1 teaspoon Ground Cinnamon
• ¼ cup Brown Sugar
• ¼ cup All-Purpose Flour
• 2 tablespoons Unsalted Butter melted (¼ stick)

Equipment

• Kitchen Scale (optional)
• 9×13 Baking Pan
• Hand Mixer

Method

 

1. Start by spraying a 9×13-inch baking pan with nonstick spray. This will ensure that your casserole doesn’t stick.
2. Place half of the cubed bread into the prepared baking pan and set it aside.
3. In a medium bowl, use a hand mixer to beat the cream cheese until smooth. Add the powdered sugar, heavy cream, and vanilla extract, beating until well mixed.
4. Spread the cream cheese mixture evenly over the bread in the baking pan.
5. Sprinkle 2 cups of strawberries evenly over the cream cheese layer, saving the remaining 1 cup for topping after baking.
6. Evenly place the remaining half of the bread cubes over the strawberry layer.
7. In a large bowl, whisk the eggs well. Add the milk, heavy cream, granulated sugar, syrup, vanilla, and cinnamon. Whisk until well mixed.
8. Pour the wet mixture evenly over the top bread layer, using a spatula to lightly push all the bread down into the wet mixture.
9. Cover the baking pan with plastic wrap and let it chill in the refrigerator overnight or at least for 8 hours. This step is crucial for the bread to soak up all the liquid.
10. Preheat the oven to 350°F (175°C) and remove the casserole from the refrigerator while the oven preheats.
11. For the crumble, combine the brown sugar, flour, and melted butter with a fork. Use your hands to sprinkle this mixture evenly over the casserole right before baking.
12. Cover the baking pan with aluminum foil and bake for 20 minutes. After that, remove the foil and bake for an additional 35 minutes. By the end of 55 minutes, the top should look lightly toasted, and the middle should no longer look wet.
13. If the middle still appears wet, bake for an additional 5 minutes.
14. Once baked, sprinkle the remaining strawberries over the casserole before serving warm with pancake syrup if desired.

Notes

• Cream Cheese: Use the block-style cream cheese, not the spreadable kind packaged in a small round tub.
• Bread: To prevent this casserole from becoming too soggy, use a crusty bread like French bread or sourdough bread. To dry it even further, cube it and leave it out on the counter overnight or bake in a 350°F oven for 10 minutes, stirring halfway.
• Syrup: Any type of pancake syrup would work here – original pancake syrup, butter flavor, maple, etc. Whatever your family prefers to use on pancakes.
• Fruit Variations: Try this French toast casserole with other fruits, such as diced apples or pears, sliced bananas, raspberries, blueberries, blackberries, or cranberries.
• Nuts: Add chopped nuts to the crumble topping, such as walnuts or pecans.
• Dairy-Free Option: While I don’t recommend replacing the eggs, you can make this recipe dairy-free by using a non-dairy milk/cream and dairy-free cream cheese and butter.
• Gluten-Free Option: To make this recipe gluten-free, use gluten-free bread and gluten-free 1:1 flour.
• Resting Time: Don’t skip the overnight rest in the refrigerator. This allows the egg mixture to be better absorbed and improves the flavor.
• Pre-Baking Tip: Remove the casserole from the refrigerator about 45 minutes before baking (while the oven preheats) to help it bake more evenly.
• Crumble Topping: The crumble topping is optional but delicious!
• Halving the Recipe: You can easily halve this recipe and bake in an 8×8 or 9×9-inch baking pan. Baking time may be slightly less than for a larger casserole.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.