Description
This Baked Strawberries and Cream French Toast is a rich and decadent breakfast dish featuring layers of brioche bread, cream cheese, and fresh strawberries soaked in a sweet custard mixture. Perfect for a weekend brunch or special occasion, it combines creamy, fruity, and custardy flavors baked to golden perfection.
Ingredients
Scale
Main Ingredients
- 1 (16-ounce) loaf brioche bread, cubed
- 1 (8-ounce) package cream cheese, cubed
- 1 pound strawberries, diced and divided
- 12 large eggs, beaten
- 2 cups whole milk
- â…“ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 tablespoon confectioners’ sugar
Instructions
- Prepare strawberries: Dice the strawberries and divide them into two portions. Sprinkle one portion with confectioners’ sugar to macerate and bring out their natural sweetness.
- Whisk custard mixture: In a large bowl, whisk together the beaten eggs, whole milk, maple syrup, vanilla extract, and kosher salt until fully combined and smooth.
- Layer ingredients: In a greased baking dish, create a layer using half of the brioche bread cubes, then layer all of the cream cheese cubes evenly over the bread, followed by half of the strawberries (the unsugared portion).
- Assemble bake: Add the remaining bread cubes on top of the layered ingredients. Pour the egg custard mixture evenly over the layered bread, cream cheese, and strawberries. Allow the dish to sit for 10-15 minutes so the bread can absorb the custard fully.
- Bake the French toast: Preheat the oven to 350°F (177°C). Cover the baking dish with foil and bake for 30 minutes. Then remove the foil and bake uncovered for an additional 15-20 minutes until the top is golden brown and the custard is set.
- Finish and serve: Once baked, remove from the oven and dust the top with the remaining confectioners’ sugar. Serve warm and enjoy your creamy, fruity baked French toast.
Notes
- Allowing the dish to rest before baking helps the bread soak up the custard thoroughly for a creamy texture.
- Use day-old or slightly stale brioche for best soaking results, but fresh works fine as well.
- You can substitute maple syrup with honey or agave syrup if preferred.
- For a dairy-free version, substitute cream cheese and milk with vegan alternatives.
- Store leftovers in the refrigerator and reheat gently for up to 2 days.
