Description
This Strawberries & Cream French Toast Casserole is a decadent and comforting breakfast dish featuring layers of challah or brioche bread, fresh strawberries, and creamy cream cheese custard. Topped with a buttery cinnamon streusel, it’s perfect for a leisurely weekend brunch or special occasion, offering a delightful combination of sweet and creamy flavors with a golden, crispy topping.
Ingredients
Scale
Main Ingredients
- 1 loaf challah or brioche, cut into 1-inch cubes
- 1 pound fresh strawberries, hulled and sliced
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup maple syrup
Topping Ingredients
- 1/4 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, cold and cut into small pieces
Instructions
- Prepare the Baking Dish: Grease a 9×13-inch baking dish thoroughly to prevent sticking. Layer half of the cubed challah or brioche in the bottom of the dish and evenly distribute half of the sliced strawberries over the bread layer.
- Create Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Drop spoonfuls of this cream cheese mixture over the strawberries and bread layer in dollops to ensure even coverage.
- Assemble Remaining Layers: Add the remaining bread cubes over the cream cheese layer followed by the rest of the sliced strawberries, creating a layered effect.
- Prepare Custard: In a large bowl, whisk together the eggs, milk, heavy cream, and maple syrup until well combined. Pour the custard evenly over all the bread and strawberry layers, pressing down gently to help the bread absorb the liquid thoroughly.
- Make Streusel Topping: In a small bowl, combine the all-purpose flour, brown sugar, ground cinnamon, and salt. Cut in the cold butter pieces using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Sprinkle this streusel topping evenly over the casserole.
- Refrigerate: Cover the casserole tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the bread to soak up the custard fully.
- Preheat Oven and Rest: Before baking, preheat your oven to 350°F (175°C). Remove the casserole from the refrigerator and let it rest at room temperature while the oven heats up to ensure even baking.
- Bake: Bake the uncovered casserole in the preheated oven for 45 to 50 minutes, or until the topping is golden brown and crispy and the center is fully set. Remove from oven and let it cool for a few minutes before serving to allow it to firm up slightly.
Notes
- For best results, use day-old challah or brioche to better absorb the custard without becoming overly soggy.
- The casserole can be prepared up to 24 hours in advance and baked fresh in the morning, making it ideal for entertaining.
- Feel free to substitute strawberries with other fresh berries or fruit depending on the season.
- Ensure the cream cheese is softened to room temperature for easy mixing and smooth consistency.
- If preferred, add a splash of orange liqueur or zest to the custard for an extra flavor dimension.
