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Baked Strawberries and Cream French Toast

Baked Strawberries and Cream French Toast

Elevate your breakfast game with our Baked Strawberries and Cream French Toast, a decadent and surprisingly simple dish perfect for leisurely mornings or special brunches. This recipe offers a delightful twist on classic French toast, infusing it with the sweet tang of strawberries and a luscious, creamy texture.
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Prep Time 20 minutes
Cook Time 35 minutes
Soaking Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf challah or brioche bread, day-old cut into 1-inch thick slices
  • 8 large eggs
  • 2 cups milk whole milk recommended for richness
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar divided
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 pint fresh strawberries hulled and sliced
  • 1/4 cup unsalted butter melted
  • powdered sugar for dusting (optional)
  • maple syrup for serving
  • whipped cream for serving (optional)

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Aluminum foil

Method
 

  1. Arrange the bread slices in a single layer in a greased 9x13-inch baking dish. You can make it a snug fit, allowing the custard to fill in any small gaps.
    1 loaf challah or brioche bread, day-old
  2. In a large bowl, whisk together the eggs, milk, heavy cream, 1/4 cup of the granulated sugar, vanilla extract, cinnamon, and nutmeg until well combined. This creamy mixture is the heart of our French toast.
    8 large eggs, 2 cups milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
  3. Pour about half of the custard mixture evenly over the bread slices, ensuring each piece is moistened. Let it sit for about 5 minutes, then gently flip the slices and pour the remaining custard over them. Allow the bread to soak for another 10-15 minutes, turning the slices once more midway through to ensure they absorb the liquid nicely.
    1 loaf challah or brioche bread, day-old, 8 large eggs, 2 cups milk, 1/2 cup heavy cream, 1/2 cup granulated sugar, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg
  4. In a separate bowl, gently toss the sliced strawberries with the remaining 1/4 cup of granulated sugar. Scatter these sugared strawberries evenly over the soaked bread slices in the baking dish. Drizzle the melted butter over the entire dish, ensuring it coats the tops of the bread and the strawberries.
    1 pint fresh strawberries, 1/2 cup granulated sugar, 1/4 cup unsalted butter
  5. Preheat your oven to 375°F (190°C). Cover the baking dish loosely with aluminum foil (this helps prevent the topping from burning before the bread is cooked through) and bake for 25 minutes.
  6. Remove the foil and continue baking for another 10-15 minutes, or until the French toast is puffed, golden brown, and the custard is set. The strawberries should be soft and slightly syrupy.
  7. Let the Baked Strawberries and Cream French Toast rest for a few minutes before serving. Dust with powdered sugar if desired, and serve warm with plenty of maple syrup and a dollop of whipped cream for an extra touch of indulgence.
    powdered sugar, maple syrup, whipped cream

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a toaster oven or regular oven at 350°F (175°C) for 5-8 minutes.