Description
This Strawberry Cream Cheese French Toast Casserole is a delightful breakfast or brunch dish featuring layers of challah or French bread, fresh strawberries, and a creamy sweetened cream cheese mixture. The casserole is soaked in a rich custard with almond milk and baked until golden and set. Perfect for preparing ahead of time, this recipe promises a cozy, fruit-forward twist on traditional French toast with a smooth cream cheese filling.
Ingredients
Bread and Fruit
- 10 oz challah or French bread, cut into very large chunks
- 1 lb strawberries, hulled and sliced
Cream Cheese Mixture
- 6 ounces light cream cheese, softened to room temperature
- 1 tsp lemon juice
- 2 tsp granulated sugar (from the divided sugar)
Custard Mixture
- 6 eggs
- 1 1/2 cups almond milk
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- 1/3 cup granulated sugar (divided as 2 tsp for cream cheese mixture and remaining 1/4 cup + 2 tsp for custard)
Instructions
- Prepare the bread: Leave the bread out overnight to stale or bake it at 175°F for 10-15 minutes until firm like croutons to prevent sogginess in the casserole.
- Grease the casserole dish: Spray a 13x9 inch casserole dish with cooking spray to ensure the casserole doesn't stick.
- Layer the bread and strawberries: Arrange half the bread chunks evenly at the bottom of the dish. Distribute the sliced strawberries evenly over the bread, reserving some for topping if desired.
- Make the cream cheese mixture: Beat softened cream cheese, 2 teaspoons of sugar, and lemon juice together with a hand or stand mixer until smooth and fluffy. Dollop this mixture evenly over the strawberries.
- Add remaining bread: Layer the remaining bread chunks evenly over the cream cheese and strawberry layer.
- Prepare custard: In the same bowl, whisk eggs and 1/4 cup plus 2 teaspoons sugar. Add almond milk, vanilla extract, and salt, mixing until fully incorporated.
- Soak the casserole: Pour the custard mixture over the entire casserole. Press down gently with your hands to ensure bread, strawberries, and cream cheese are submerged.
- Refrigerate: Cover with foil and refrigerate for several hours or overnight to allow flavors to meld and bread to soak up custard.
- Bake the casserole: Preheat oven to 350°F. Remove casserole from fridge and bring to room temperature. Bake covered with foil for 20 minutes, then bake uncovered for 40-45 minutes until golden and set.
- Cool and serve: Let the casserole cool for about 10 minutes before slicing to allow it to set properly for neat portions.
Notes
- Staling the bread prevents the casserole from becoming soggy by soaking too much custard.
- Light cream cheese keeps the dish creamy but less heavy.
- Using almond milk adds subtle nuttiness and keeps it dairy-light.
- Refrigerating the assembled casserole overnight allows the custard to fully soak into the bread for tender, flavorful results.
- You can substitute challah or French bread with brioche for a richer texture.
- Feel free to top with powdered sugar, maple syrup, or whipped cream before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
