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.

This Strawberries and Cream French Toast Casserole is a great way to repurpose leftover bread and create quite the decadent addition to brunch. Best of all, almost everything is prepared the night before with minimal work in the morning.

Begin by arranging cubes of bread in a 9×13 (22×23 centimeter) baking dish, then scatter with pieces of cream cheese and diced strawberries.

Pour a creamy egg and milk mixture evenly over the bread before covering and refrigerating for at least 4 hours and ideally overnight to soak in all the flavors.

The next morning, bake for 25 minutes in a 350˚F (180˚C) oven. Top with even more strawberries and a sprinkling of turbinado sugar before placing back in the oven for another 10-15 minutes until puffed and golden.

Allow the Strawberries and Cream French Toast Casserole to rest for about 10 minutes before slicing and serving.

This breakfast treat is especially delicious paired with whipped cream and a drizzle of maple syrup. You can also dust with a little powdered sugar.

A Few French Toast Casserole Tips

I like to use thick slices of Brioche or Challah bread for this Baked Strawberries and Cream French Toast. Shokupan (Japanese Sandwich Bread) or sourdough are other great options. Cut the bread into cubes about 1-1 1/4 inches (2.5-3 centimeters) wide.

Bread that is a day or two old or has been dried (but not completely toasted) in the oven is best. You can even leave the slices uncovered on a wire rack at room temperature overnight to dry. Fresh bread will be more likely to fall apart or become soggy.

Whisk the egg and milk mixture until thoroughly combined. All of the egg pieces should be blended into the cream to create a smooth and light custard.

This recipe is best with fresh strawberries. Frozen and thawed strawberries may give off too much moisture and won’t have the same texture.

After the overnight rest, remove the baking dish from the refrigerator and allow to sit at room temperature for at least 30 minutes and up to an hour while the oven preheats.

The French Toast Casserole is done once a toothpick inserted in the center (avoid any pieces of cream cheese) comes out clean.

If the top of the bread is getting too dark and the casserole still hasn’t set, cover lightly with foil during the last few minutes of baking.

Looking for more French Toast recipes?

Try my:

• Pumpkin French Toast Casserole
• Orange French Toast
• Vanilla Honey French Toast

This recipe was originally posted in June 2013 and updated in May 2024.

Strawberries and Cream French Toast Casserole Recipe

Adapted from Pink Parsley

Print Pin

5 from 3 votes

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.

Course Breakfast

Cuisine N/A

Keyword bread, breakfast, brunch, casserole, cream, cream cheese, french toast, strawberries, strawberry

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Resting Time: 8 hours hours

Total Time 8 hours hours 55 minutes minutes

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 9×13 inch (23×33 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.