Description
This Baked Strawberries and Cream French Toast is a delightful twist on a classic breakfast favorite, featuring layers of brioche bread, cream cheese, and fresh strawberries soaked in a rich custard mixture, then baked to golden perfection for a warm, creamy, and fruity treat.
Ingredients
Scale
Main Ingredients
- 1 (16-ounce) loaf brioche bread, cubed
- 1 (8-ounce) package cream cheese, cubed
- 1 pound strawberries, diced and divided
- 12 large eggs, beaten
- 2 cups whole milk
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 tablespoon confectioners’ sugar
Instructions
- Prepare the Baking Dish: Lightly coat a 9×13 inch baking dish with nonstick spray. Arrange a layer of cubed brioche bread evenly in the dish, then evenly distribute the cream cheese cubes and half of the diced strawberries over the bread layer. Cover with the remaining bread cubes, making sure to completely cover the filling.
- Mix Custard: In a large glass measuring cup or mixing bowl, whisk together the beaten eggs, whole milk, maple syrup, vanilla extract, and kosher salt until well combined.
- Soak Bread Mixture: Pour the custard mixture evenly over the bread layers in the baking dish. Cover the dish with plastic wrap and refrigerate for at least 2 hours or ideally overnight to allow the bread to soak and absorb the custard fully.
- Preheat Oven and Rest: When ready to bake, preheat your oven to 350°F (175°C). Remove the baking dish from the fridge and let it sit at room temperature for about 30 minutes to take the chill off.
- Bake Covered: Cover the baking dish and bake in the preheated oven for 30 minutes to allow the custard to set and the bread to start cooking through.
- Bake Uncovered to Finish: Remove the cover and continue baking for an additional 25-30 minutes, or until the top is golden brown and the center is firm and cooked through.
- Serve: Serve the baked French toast immediately, topped with the remaining diced strawberries and a dusting of confectioners’ sugar for a sweet, fresh finish.
Notes
- For best flavor, soak the bread overnight to allow full absorption of the custard mixture.
- You can substitute cream cheese with mascarpone for a richer texture.
- If fresh strawberries are not available, frozen strawberries can be used but should be thawed and drained first.
- Maple syrup can be replaced with honey or agave nectar if preferred.
- To keep leftovers fresh, cover and refrigerate for up to 3 days and reheat gently in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 18g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 220mg
