Strawberries and Cream French Toast Casserole
A recipe for Strawberries and Cream French Toast Casserole! Pieces of bread are soaked overnight in a creamy custard with diced strawberries and cream cheese, then baked until golden.
Servings 6 -8 Servings
Ingredients
- Butter or oil for greasing
- 14 ounces (400 grams) day old Brioche or Challah bread cut into 1 inch (2.5 centimeter) cubes
- 8 ounces (227 grams) cream cheese cut into 1/2 inch (1.25 centimeter) pieces
- 6 ounces (170 grams) fresh strawberries hulled and diced
- 5 large eggs
- 1 cup (240 milliliters) milk
- 1 cup (240 milliliters) heavy cream
- 1/4 cup (50 grams) granulated sugar
- 2 teaspoons vanilla bean paste or vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
For topping:
- 4 ounces (113 grams) fresh strawberries hulled and sliced
- 2 tablespoons (30 grams) turbinado sugar
Instructions
- Grease a 9x13 inch (23x33 centimeter) baking dish.
- Arrange the bread cubes in the baking dish, then top with the pieces of cream cheese, pressing some pieces in between the bread cubes.
- Sprinkle with the diced strawberries.
- In a large bowl, whisk together the eggs, milk, cream, granulated sugar, vanilla, cinnamon, nutmeg, and salt until completely combined and smooth.
- Pour the mixture evenly over the prepared bread. Cover and refrigerate for at least 4 hours and up to overnight.
- Remove casserole from refrigerator and preheat oven to 350˚F (180˚C).
- Bake in the preheated oven for 25 minutes.
- Remove the pan from the oven and top with the sliced strawberries and an even sprinkling of the turbinado sugar.
- Place back in the oven and continue to bake until puffed and golden and a toothpick inserted in the center (not through a piece of cream cheese) comes out clean, another 10-15 minutes.
- Allow to cool at room temperature for 10 minutes before slicing and serving.