Strawberries and Cream French Toast Casserole
This Strawberries and Cream French Toast Casserole is the ultimate make-ahead breakfast or brunch dish. Cubed French bread soaks up a spiced custard overnight, then bakes into a golden, fluffy casserole bursting with fresh strawberries, rich cream cheese, and crunchy nuts. Finished with a dusting of powdered sugar and warm maple syrup, it’s decadent, comforting, and ideal for weekend mornings or special occasions.
Equipment
Ingredients
- 1 loaf French bread, preferably a day old, cut into cubes
- 6 large eggs
- 2 cups milk of choice
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of salt
- 1/3 cup chopped pecans or walnuts
- 1 1/2 cups sliced fresh strawberries
- 4 oz cream cheese
- Powdered sugar, for dusting
- Maple syrup, for serving
Instructions
- Grease a 9×13 inch baking dish and spread the cubed French bread evenly in the dish.
- In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Pour the egg mixture over the cubed bread, making sure all the pieces are coated. Press down lightly to help the bread absorb the liquid.
- Sprinkle the chopped nuts and sliced strawberries evenly over the top.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- When ready to bake, preheat oven to 350°F.
- Bake uncovered for 40 – 45 minutes, or until the top is golden and the center is set.
- Let the casserole cool for a few minutes, then dust with powdered sugar.
- Serve warm with maple syrup and enjoy!
Notes
- Using day-old bread helps it soak up the custard without getting soggy.
- Letting the casserole rest overnight enhances both flavor and texture.
- Dollop cream cheese throughout the casserole before baking for pockets of creamy richness.
- For added decadence, drizzle with sweetened condensed milk before serving.
- Substitute berries based on season—blueberries or raspberries work beautifully too.
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