This baked strawberries and cream French toast is a warm, comforting brunch dish with soft, custardy bread and bright, juicy strawberries. It bakes into a golden, puffed casserole with a creamy center and a sweet strawberry ribbon. The scent of vanilla and cinnamon fills the kitchen. This recipe is easy to make ahead and perfect for a weekend breakfast or a special brunch.
Recipe Information
- Prep Time: 20 minutes (active assembly)
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 395 kcal
- Protein: 13 g
- Carbohydrates: 50 g
- Fat: 17 g
- Fiber: 2 g
- Sugar: 14 g
- Sodium: 220 mg
Why Make This Baked Strawberries and Cream French Toast
This dish turns simple ingredients into something special. The bread soaks up a sweet, creamy custard. Baking makes the top golden and slightly crisp while the inside stays soft and tender. Fresh strawberries add a bright, juicy contrast. It smells of vanilla and cinnamon. You can refrigerate it overnight for easy morning serving. It feeds a crowd and looks beautiful on the table.
How to Make Baked Strawberries and Cream French Toast
This recipe uses brioche or challah for a rich, buttery base. The custard of eggs, milk, and cream soaks into the thick slices. Sliced strawberries layered in the middle add bursts of fresh flavor. A short chill helps the bread absorb the custard, and a quick bake finishes it to a golden top.
Ingredients:
- 1 loaf of brioche or challah bread
- 4 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup strawberries, sliced
- Butter for greasing
- Powdered sugar for serving (optional)
Directions:
Step 1: Preparation
Preheat the oven to 350°F (175°C) and grease a baking dish with butter. Cut the bread into thick slices. Arrange half of the slices in an even layer in the greased dish.
Step 2: Mixing
In a bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until smooth and slightly frothy. Pour half of this egg mixture evenly over the bread in the dish so the pieces begin to soak.
Step 3: Cooking
Layer the sliced strawberries over the soaked bread. Top with the remaining bread slices. Pour the rest of the egg mixture over the top and press lightly so the bread soaks up the custard. Cover the dish and refrigerate for at least 30 minutes or up to overnight. When ready, bake uncovered for 30–35 minutes, until the casserole is puffed and golden and a knife inserted near the center comes out mostly clean.
Step 4: Finishing
Remove from the oven and let it rest for 5 minutes. Serve warm, dusted with powdered sugar if desired. The top should be golden and slightly crisp while the inside remains soft and custardy.
How to Serve Baked Strawberries and Cream French Toast
Serve slices warm on a platter. Add a dusting of powdered sugar or a drizzle of maple syrup. Top with extra fresh strawberries or a spoonful of whipped cream for a dessert-like treat. For a lighter touch, serve with plain Greek yogurt and a sprinkle of toasted almonds. It works well for brunch, a holiday breakfast, or a cozy weekend meal.
How to Store Baked Strawberries and Cream French Toast
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat single servings in the microwave for 30–60 seconds or in a 350°F oven for 10–12 minutes until warmed through.
- Freezer: Cut into portions, wrap tightly in plastic wrap and foil, and freeze for up to 1 month. Thaw overnight in the refrigerator, then reheat in the oven until hot.
- Tip: If you plan to freeze, omit powdered sugar until serving.
Expert Tips for Perfect Baked Strawberries and Cream French Toast
- Use slightly stale bread. Day-old brioche or challah soaks up custard better and keeps shape during baking.
- Slice bread thick—about 3/4 to 1 inch—to get a custardy center with a browned top.
- Don’t over-soak: press the bread gently. Over-soaking can lead to a mushy texture.
- Chill at least 30 minutes. This lets the custard sink into the bread for an even texture. Overnight gives deeper flavor.
- Check doneness with a knife. If it comes out with only a little wet custard, bake a few more minutes.
- Add lemon or orange zest to the custard for a bright citrus lift.
- For a richer dish, swap whole milk for half-and-half, or increase the cream slightly.
Delicious Variations
- Berry Mix: Replace strawberries with a mix of blueberries and raspberries.
- Chocolate Strawberry: Sprinkle 1/2 cup mini chocolate chips between layers for a dessert twist.
- Nutty Crunch: Add a streusel or chopped toasted pecans on top before baking.
- Dairy-Free: Use almond milk and coconut cream instead of milk and heavy cream.
- Savory-Sweet: Add a pinch of salt and top with crumbled goat cheese for a shallow savory note balanced by strawberries.
Frequently Asked Questions
Q: Can I use day-old bread?
A: Yes. Day-old brioche or challah is ideal. It soaks custard without falling apart.
Q: How long can I refrigerate the assembled dish before baking?
A: You can refrigerate it for at least 30 minutes or up to 24 hours. Overnight gives the best soak and flavor.
Q: Can I use low-fat milk or non-dairy milk?
A: Yes. Use low-fat milk or plant-based milk. The texture will be slightly less rich. For creaminess, try half almond milk and half coconut cream.
Q: How do I prevent soggy French toast?
A: Use thick slices and avoid over-soaking. Press gently, then refrigerate uncovered for a short time before baking to let the surface dry slightly.
Q: Can I prepare this ahead for a crowd?
A: Absolutely. Assemble the night before and bake in the morning. Reheat in the oven if already baked.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze individual portions after baking. Wrap tightly and store up to one month. Reheat from thawed in the oven.
Q: Can I swap the strawberries for other fruits?
A: Yes. Blueberries, peaches, or sliced apples (briefly sautéed) all work well.
Conclusion
This baked strawberries and cream French toast is easy, comforting, and full of bright strawberry flavor with a creamy, custardy center. It makes a lovely brunch or special breakfast you can prepare ahead. For the original inspiration and a slightly different take, check out Baked Strawberries and Cream French Toast – Damn Delicious. Give it a try—your kitchen will smell amazing, and the first warm bite will be worth the effort.
Print
Baked Strawberries and Cream French Toast
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A warm, comforting brunch dish featuring custardy bread and juicy strawberries. Easy to prepare ahead for special occasions.
Ingredients
- 1 loaf of brioche or challah bread
- 4 large eggs
- 2 cups milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 cup strawberries, sliced
- Butter for greasing
- Powdered sugar for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter. Cut the bread into thick slices. Arrange half of the slices in an even layer in the greased dish.
- In a bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until smooth and slightly frothy. Pour half of this egg mixture evenly over the bread in the dish so the pieces begin to soak.
- Layer the sliced strawberries over the soaked bread. Top with the remaining bread slices. Pour the rest of the egg mixture over the top and press lightly so the bread soaks up the custard. Cover the dish and refrigerate for at least 30 minutes or up to overnight. When ready, bake uncovered for 30–35 minutes, until puffed and golden.
- Remove from the oven and let it rest for 5 minutes. Serve warm, dusted with powdered sugar if desired.
Notes
Can prepare ahead and refrigerate overnight for optimal flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 14g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 300mg
