Description
This Baked Strawberries and Cream French Toast is a luscious breakfast or brunch treat featuring layers of brioche soaked in a rich custard infused with cinnamon and nutmeg, dotted with cream cheese and fresh strawberries. Baked to golden perfection and topped with a warm strawberry compote, powdered sugar, maple syrup, and optional whipped cream, it offers a creamy, fruity, and indulgent start to your day.
Ingredients
Scale
French Toast Base
- 1 loaf brioche or challah bread, cut into cubes
- 2 cups fresh strawberries, sliced
- 8 oz cream cheese, cubed and softened
- 6 large eggs
- 2 cups milk (whole milk or half-and-half)
- ½ cup heavy cream
- â…“ cup granulated sugar
- ¼ cup brown sugar
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp nutmeg
- Pinch of salt
Strawberry Topping
- 1 cup strawberries, sliced
- 2 tbsp sugar
- 1 tsp lemon juice
For Serving
- Powdered sugar
- Maple syrup
- Fresh strawberries
- Whipped cream (optional but recommended)
Instructions
- Prep the Baking Dish: Grease a 9×13-inch baking dish thoroughly. Spread half the bread cubes evenly across the dish’s bottom. Evenly scatter half the sliced strawberries and half the cubed cream cheese over the bread layer. Repeat these layers using the remaining ingredients to create a double-layered effect.
- Make the Custard: In a large mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and a pinch of salt until fully combined. Pour this custard mixture evenly over the layered bread, strawberries, and cream cheese. Press down gently with a spatula or your hands to ensure all bread cubes soak up the custard well.
- Chill (Optional but Recommended): Cover the baking dish tightly with plastic wrap or foil and refrigerate for at least 1 hour, or overnight if possible. This step enhances the custard’s absorption for an ultra-creamy and cohesive bake.
- Bake: Preheat your oven to 350°F (175°C). Remove the dish from the refrigerator and cover it with foil. Bake for 30 minutes to gently cook the custard. Then remove the foil and continue baking for an additional 20 to 25 minutes until the French toast is puffed up, golden brown on top, and set in the center.
- Make the Strawberry Topping: While the French toast bakes, combine the sliced strawberries, sugar, and lemon juice in a small saucepan over medium heat. Simmer for 5 to 8 minutes, stirring occasionally, until the strawberries release their juices and the mixture becomes slightly syrupy.
- Serve: Once baked, dust the French toast generously with powdered sugar. Spoon warm strawberry topping over each serving, drizzle with maple syrup, and add fresh strawberries and whipped cream if desired for an indulgent finish.
Notes
- Day-old bread works best as it absorbs the custard without becoming overly soggy.
- For extra crunch, sprinkle sliced almonds or a brown sugar crumble over the top before baking.
- Feel free to swap strawberries for mixed berries, peaches, or raspberries to vary the flavor.
- Add a teaspoon of orange zest to the custard mixture for a bright citrus twist.
- Refrigerating overnight is optional but greatly improves the texture and flavor depth.
