Description

This Strawberries and Cream French Toast Casserole is a delightful breakfast treat perfect for feeding a crowd. Layers of soft bread cubes are soaked in a rich custard mixture, layered with a smooth cream cheese and fresh strawberries, then topped with a sweet brown sugar crumble. Baked to golden perfection, it offers a blend of creamy, fruity, and cinnamon-spiced flavors that make mornings extra special.

Ingredients

Scale

Cream Cheese Mixture

8 ounces cream cheese (227 grams, room temperature – 1 brick)
¼ cup powdered sugar (28 grams)
2 tablespoons heavy cream (28 grams)
1 teaspoon pure vanilla extract (4 grams)

Bread and Fruit

10 cups cubed bread (500 grams – about 1 loaf)
3 cups sliced fresh strawberries (500 grams, divided)

Custard Mixture

8 large eggs (400 grams)
1½ cups milk (341 grams)
½ cup heavy cream (114 grams)
½ cup granulated sugar (100 grams)
¼ cup pancake syrup (78 grams)
1 teaspoon pure vanilla extract (4 grams)
1 teaspoon ground cinnamon (3 grams)

Crumble Topping

¼ cup brown sugar (50 grams)
¼ cup all-purpose flour (35 grams)
2 tablespoons unsalted butter (30 grams, melted – ¼ stick)

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Instructions

Prepare Baking Pan: Spray a 9×13-inch baking pan thoroughly with nonstick spray to prevent sticking and ensure easy cleanup.
Layer Bread Base: Place half of the cubed bread evenly into the bottom of the prepared pan as the first layer.
Mix Cream Cheese: Using a hand mixer in a medium bowl, beat the cream cheese until smooth. Add powdered sugar, heavy cream, and vanilla extract, then beat until well combined.
Spread Cream Cheese Layer: Evenly spread the cream cheese mixture over the first bread layer in the pan.
Add Strawberries: Sprinkle 2 cups of the sliced strawberries evenly over the cream cheese layer. Save remaining strawberries for topping later.
Add Second Bread Layer: Place the remaining bread cubes evenly over the strawberry layer.
Prepare Custard Mixture: In a large bowl, whisk eggs well. Add milk, heavy cream, granulated sugar, pancake syrup, vanilla extract, and ground cinnamon. Whisk together until well mixed.
Soak Bread: Pour the custard mixture evenly over the top bread layer. Use a spatula to gently press the bread down into the liquid to ensure thorough soaking.
Chill: Cover the pan tightly with plastic wrap and refrigerate overnight or for at least 8 hours to allow the bread to absorb the custard fully.
Preheat Oven: Remove casserole from refrigerator while preheating oven to 350°F (175°C).
Make Crumble Topping: In a small bowl, combine brown sugar, flour, and melted butter using a fork. Crumble the mixture evenly over the top of the soaked casserole.
Bake Covered: Cover the casserole with aluminum foil and bake for 20 minutes to set the custard and prevent excessive browning.
Bake Uncovered: Remove foil and bake an additional 35 minutes until the top is lightly toasted and the center is set and no longer wet. If the middle remains wet, bake for another 5 minutes as needed.
Garnish and Serve: Top the baked casserole with the remaining 1 cup of fresh strawberries. Serve warm with additional pancake syrup if desired.

Notes

Use firm but slightly stale bread for best texture; brioche or challah work wonderfully.
Room temperature cream cheese ensures it blends smoothly into the mixture.
Chilling overnight is essential for the bread to absorb the custard fully and develop flavor.
If fresh strawberries are unavailable, substitute with frozen, thawed, and drained berries.
Ensure the baking pan is well sprayed to prevent sticking of the cream cheese and custard layers.