Baked Strawberries and Cream French Toast



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

1/3 cup maple syrup

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

1 tablespoon confectioners’ 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 the strawberries in an even layer. 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. Cover and place in the refrigerator for at least 2 hours or overnight.

Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes.

Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm.

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

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