I stole this recipe for Baked Strawberries and Cream French Toast from damndelicious.net. This delicious breakfast casserole is prepped the night before serving. A loaf of bread is cubed and half of the cubes are placed in a baking dish. Then the cubes are topped with cream cheese and diced strawberries. Next a mixture of eggs, milk, maple syrup, vanilla and salt is poured on top. The rest of the bread cubes and strawberries are added to the pan. Then the casserole is covered and refrigerated overnight before baking. This delicious breakfast casserole is perfect for any time.

The ingredients for this recipe are: 16 oz loaf brioche bread, 8 oz package cream cheese, 1 lb strawberries, 12 large eggs, 2 cups whole milk, ⅓ cup maple syrup, 1 tsp vanilla, ½ tsp salt and 1 tbsp powdered sugar

Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half of the strawberries in an even layer.

Then top with remaining bread cubes to completely cover the filling.

In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla and salt.

Pour mixture evenly over the bread cubes.

Next top with remaining strawberries. Cover and place in the refrigerator for at least 2 hours or overnight.

Preheat oven to 350 F. Remove baking dish from the refrigerator; let stand for 30 minutes. Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25 to 30 minutes, or until golden brown and center is firm.

Serve immediately, sprinkled with remaining strawberries and powdered sugar if desired.

If you liked this recipe for Baked Strawberries and Cream French Toast then you can try Overnight Raspberry French Toast, Strawberry Cheesecake French Toast Casserole, Fruity Crossiant Puff or Overnight Crème Brulee French Toast.

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Baked Strawberries and Cream French Toast

This delicious breakfast casserole is prepped the night before serving. A loaf of bread is cubed and half of the cubes are placed in a baking dish. Then the cubes are topped with cream cheese and diced strawberries. Next a mixture of eggs, milk, maple syrup, vanilla and salt is poured on top. The rest of the bread cubes and strawberries are added to the pan. Then the casserole is covered and refrigerated overnight before baking.

Course Breakfast

Prep Time 15 minutes

Cook Time 1 hour

Refrigeration Time 2 hours

Servings 8 people

Ingredients

• 16 oz loaf brioche bread cubed
• 8 oz package cream cheese cubed
• 1 lb strawberries diced and divided
• 12 large eggs beaten
• 2 cups whole milk
• ⅓ cup maple syrup
• 1 tsp vanilla
• ½ tsp salt
• 1 tbsp powdered sugar

Instructions

1. Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half of the strawberries in an even layer. Top with remaining bread cubes to completely cover the filling.
2. In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Pour mixture evenly over the bread cubes. Then top with remaining strawberries. Cover and place in the refrigerator for at least 2 hours or overnight.
3. Preheat oven to 350 F. Remove baking dish from the refrigerator; let stand for 30 minutes.
4. Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25 to 30 minutes, or until golden brown and center is firm.
5. Serve immediately, sprinkled with remaining strawberries and powdered sugar if desired.