How To Make Strawberry French Toast Casserole
The sweet and tangy strawberry French toast is now a casserole dish. Layers of berry and bread are made creamy and sweet in this French toast casserole.
- 14ozloaf french bread,or sourdough bread or challah
- 8ozfull-fat block cream cheese,softened to room temperature
- 2tbspconfectioners’ sugar
- 2tsppure vanilla extract,divided
- 8large eggs
- 2cupswhole milk
- ½tspground cinnamon
- ⅔cupbrown sugar,packed light or dark
- 2cupsstrawberries,(325g), sliced or chopped
For Optional Serving:
- confectioners’ sugar
- maple syrup
Grease a 9×13-inch baking pan with butter or spray with nonstick spray. Slice and cut the bread into 1-inch cubes. Spread half of the cubes into the prepared baking pan.
Using a handheld or stand mixer fitted with a whisk attachment beat the cream cheese on medium-high speed until completely smooth. Beat in the confectioners’ sugar and 1 teaspoon vanilla extract until combined.
Drop random spoonfuls of cream cheese mixture on top of the bread. Top with most of the strawberries, reserve a couple of chopped strawberries for the top, and the remaining bread cubes. Place any reserved strawberries on top. Set aside.
Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract together until combined. Pour over the bread. Cover the pan tightly with plastic wrap or aluminum foil and place in the refrigerator for 3 hours to overnight.
Preheat oven to 350 degrees F. Remove pan from the refrigerator.
Bake uncovered for 45 to 55 minutes or until golden brown on top. If the top is browning too quickly as it bakes, loosely cover the pan with foil.
Serve immediately. Enjoy!
- Calories: 280.80kcal
- Fat: 11.84g
- Saturated Fat: 5.63g
- Trans Fat: 0.01g
- Monounsaturated Fat: 3.31g
- Polyunsaturated Fat: 1.31g
- Carbohydrates: 33.41g
- Fiber: 1.29g
- Sugar: 16.66g
- Protein: 10.33g
- Cholesterol: 148.86mg
- Sodium: 335.56mg
- Calcium: 112.28mg
- Potassium: 215.50mg
- Iron: 2.13mg
- Vitamin A: 141.48µg
- Vitamin C: 14.90mg
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