Description
This Strawberry Cream Cheese Stuffed French Toast Bake is a delightful breakfast casserole combining rich cream cheese, fresh strawberries, and a custardy batter baked to golden perfection. It’s an easy make-ahead dish perfect for family breakfasts or brunch gatherings.
Ingredients
Scale
Bread and Filling
- 1 loaf brioche or challah bread, cut into 1-inch slices
- 8 ounces cream cheese, softened
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 1.5 cups fresh strawberries, diced
Custard
- 6 large eggs
- 1.5 cups whole milk
- 0.5 cup heavy cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon ground cinnamon
For Serving (Optional)
- Powdered sugar
- Maple syrup
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Make Cream Cheese Mixture: In a small bowl, beat together the softened cream cheese, 0.25 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
- Assemble Sandwiches: Spread about one tablespoon of the cream cheese mixture between two slices of bread to make sandwiches. Sprinkle diced strawberries inside each sandwich for a sweet and fruity filling. Arrange these stuffed sandwiches evenly in the prepared baking dish.
- Prepare Custard: In a medium bowl, whisk together eggs, whole milk, heavy cream, 2 tablespoons sugar, 1 teaspoon vanilla extract, and ground cinnamon until fully combined.
- Soak and Bake: Pour the custard mixture evenly over the stuffed bread in the baking dish. Gently press down to help the liquid soak into the bread layers. Cover the dish with foil and bake for 25 minutes.
- Remove Foil and Finish Baking: After 25 minutes, remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden brown and the custard is fully set.
- Cool and Serve: Let the French toast bake cool for 5 minutes before serving. Optionally, dust with powdered sugar and drizzle with maple syrup for extra sweetness.
Notes
- Using slightly stale bread helps absorb the custard better, resulting in a moister bake.
- This dish can be assembled the night before, refrigerated overnight, and baked fresh in the morning for convenience.
