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baked strawberries and cream french toast recipe

Baked Strawberries and Cream French Toast

This baked strawberries and cream french toast recipe is an incredibly simple yet decadent dish perfect for brunches, holidays, or any morning you crave something special. It transforms an everyday breakfast into an elegant affair with minimal effort, making it a go-to for busy home cooks and those wanting to impress.
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Prep Time 20 minutes
Cook Time 35 minutes
Soaking Time 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 loaf challah, brioche, or thick-cut white bread about 1 pound, cut into 1-inch cubes
  • 4 large eggs
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch salt
  • 2 cups fresh strawberries hulled and sliced
  • ½ cup cream cheese softened and cut into small cubes
  • 2 tablespoons butter melted, plus more for greasing the dish
  • powdered sugar for dusting
  • maple syrup for serving
  • fresh mint leaves Optional toppings
  • additional sliced strawberries Optional toppings
  • whipped cream Optional toppings

Equipment

  • 9x13 inch baking dish
  • Large bowl
  • Spatula
  • Plastic wrap
  • Baking Sheet

Method
 

  1. Generously grease a 9x13 inch baking dish with butter. Arrange the bread cubes in an even layer in the prepared dish. Scatter the sliced strawberries and the small cubes of cream cheese evenly over the bread cubes.
    2 tablespoons butter, 1 loaf challah, brioche, or thick-cut white bread, 2 cups fresh strawberries, ½ cup cream cheese
  2. In a large bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined and smooth.
    4 large eggs, 1 ½ cups whole milk, ½ cup heavy cream, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, Pinch salt
  3. Carefully pour the egg mixture evenly over the bread, strawberries, and cream cheese, ensuring that all the bread cubes are submerged and soaking up the custard. Gently press down on the bread with a spatula if needed to help it absorb the liquid.
    4 large eggs, 1 ½ cups whole milk, ½ cup heavy cream, ⅓ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, Pinch salt, 1 loaf challah, brioche, or thick-cut white bread, 2 cups fresh strawberries, ½ cup cream cheese
  4. Cover the baking dish with plastic wrap and refrigerate for at least 30 minutes, or ideally for 2-4 hours (or even overnight). This crucial step allows the bread to fully absorb the custard, resulting in a wonderfully soft and custardy texture.
  5. When ready to bake, preheat your oven to 375°F (190°C). Drizzle the melted butter evenly over the top of the soaked bread mixture.
    2 tablespoons butter
  6. Bake for 35-45 minutes, or until the French toast is puffed up, golden brown, and heated through. A knife inserted into the center should come out clean.
  7. Let the baked French toast rest for a few minutes before serving. Dust generously with powdered sugar and serve warm with maple syrup and your favorite toppings like fresh whipped cream or additional berries.
    powdered sugar, maple syrup, whipped cream, additional sliced strawberries

Notes

This baked version is a breeze to prepare ahead, saving you time and minimizing cleanup.