This Baked Strawberry and Cream French Toast is a breakfast dream come true, combining the buttery richness of brioche with sweet berries and tangy cream cheese. It is the perfect centerpiece for a holiday brunch or a special family weekend morning when you want something truly indulgent.
Imagine a warm, custardy bake filled with melted cream cheese pockets and bursting with fresh strawberry flavor, finished with a delicate dusting of powdered sugar.
Recipe Details
- Flavor Profile: Sweet and buttery with a light tang from the cream cheese and the natural brightness of fresh strawberries.
- Textures: A soft, custardy interior with crispy, golden-brown bread cubes on top and creamy, melted centers.
- Total Time: 15 minutes prep, at least 2 hours (or overnight) chilling, and about 1 hour of baking.
- Difficulty Level: Easy – mostly involves simple layering and whisking, making it perfect for preparing ahead of time.
What You’ll Need
This recipe relies on a rich brioche base to soak up a classic custard made of eggs, whole milk, and maple syrup. The cream element comes from cubed cream cheese tucked between the bread layers, while a full pound of fresh strawberries provides a burst of fruit in every serving.
Ingredient Notes
- Brioche bread – This is the best choice for French toast because its high egg and butter content creates a rich, sturdy texture that won’t get too soggy.
- Cream cheese – Cubing the cream cheese allows it to melt into little “cheesecake” pockets throughout the dish.
- Strawberries – Fresh berries are preferred here; dividing them ensures you have some cooked into the custard and some fresh on top for serving.
- Maple syrup – Used directly in the custard to provide a natural, deep sweetness that permeates the entire dish.
- Whole milk – Provides the necessary fat for a truly creamy and luxurious custard base.
Add-ins and Substitutions
- Berry Variations: You can substitute half of the strawberries with blueberries or raspberries for a mixed-berry twist.
- Citrus Note: A teaspoon of lemon or orange zest added to the egg mixture can brighten the flavors beautifully.
- Nutty Crunch: Sprinkle 1/2 cup of sliced almonds or chopped pecans on top during the last 15 minutes of baking for added texture.
How to Make Baked Strawberry and Cream French Toast
This recipe is designed to be prepped the night before, allowing the brioche to fully absorb the custard for the best possible texture.
- Layer the bread and filling: Lightly coat a 9×13 baking dish with nonstick spray. Place an even layer of the cubed brioche bread into the dish. Top this with the cubed cream cheese and half of the diced strawberries, spreading them in an even layer. Finish by topping with the remaining bread cubes to completely cover the filling.
- Prepare the custard: In a large glass measuring cup or a mixing bowl, whisk together the eggs, whole milk, maple syrup, vanilla, and salt.
- Soak: Pour the egg mixture evenly over the bread cubes in the baking dish. Cover the dish and place it in the refrigerator for at least 2 hours, though letting it soak overnight is highly recommended for the best flavor.
- Temper and preheat: When you are ready to bake, preheat your oven to 350 degrees F. Remove the dish from the refrigerator and let it stand at room temperature for 30 minutes.
- The first bake: Place the dish into the oven and bake, covered, for 30 minutes.
- The final brown: Uncover the dish and continue to bake for an additional 25-30 minutes. You are looking for a golden-brown top and a center that is firm to the touch.
- Serve: Serve the French toast immediately. Sprinkle with the remaining diced strawberries and a dusting of confectioners’ sugar if desired.
Pro Tip: When layering the bread, try to ensure the top layer of cubes is relatively even. This helps the top brown consistently while the custard-soaked cubes underneath stay soft and tender.
Recipe Tips
- Bread Consistency: If your brioche is very fresh, you can lightly toast the cubes in the oven for 5-10 minutes before layering to help them hold their shape better during the soak.
- Room Temperature Stand: Don’t skip the 30-minute rest after taking the dish out of the fridge; this ensures the glass dish doesn’t crack in the oven and helps the center bake more evenly.
- Check for Doneness: If the top is browning too fast but the center still feels very jiggly, loosely tent the dish with foil again for the final few minutes.
FAQs
Can I use a different type of bread? Challah is an excellent substitute for brioche. You can also use a thick-cut French bread, though the result may be slightly less rich.
Is whole milk necessary? Whole milk provides the best creaminess, but you can use 2% milk if needed. Avoid skim milk as it may result in a thinner, less flavorful custard.
Can I use frozen strawberries? Yes, but thaw and drain them well first to prevent excess purple/red streaks and extra moisture from making the bread soggy.
Serving Suggestions
- Extra Syrup: While there is syrup in the bake, serving a small pitcher of warm maple syrup on the side is always a hit.
- Crispy Bacon: The saltiness of bacon or breakfast sausage provides a perfect savory balance to the sweet French toast.
- Whipped Cream: A dollop of fresh whipped cream on each slice makes this feel like a true dessert-for-breakfast treat.
Make This Recipe in Advance
This recipe is specifically built for advance prep. You can assemble the entire dish up to 24 hours before you plan to bake it. This makes it an ideal choice for stress-free mornings. While leftovers can be stored in the fridge for up to 2 days, the texture is most delightful when enjoyed fresh from the oven.
Print
Baked Strawberry and Cream Brioche French Toast
- Total Time: 75 minutes
- Yield: 8–10 Servings 1x
- Diet: Vegetarian
Description
A breakfast dream come true, combining buttery brioche with sweet berries and tangy cream cheese. This warm, custardy bake is filled with melted cream cheese pockets and bursting with fresh strawberry flavor. Perfect for holiday brunches or special weekend mornings.
Ingredients
The Base & Filling
- 1 (16-oz) loaf brioche bread, cubed
- 1 (8-oz) package cream cheese, cubed
- 1 lb fresh strawberries, diced (divided)
The Rich Custard
- 12 large eggs, beaten
- 2 cups whole milk
- 1/3 cup maple syrup
- 1 tsp vanilla extract, 1/2 tsp kosher salt
Garnish
- Confectioners’ sugar
Instructions
Layer: Place half the brioche in a 9×13 dish. Top with cream cheese cubes and half the strawberries. Cover with remaining bread.
Whisk & Pour: Whisk eggs, milk, syrup, vanilla, and salt. Pour evenly over the bread.
Soak: Refrigerate for at least 2 hours (overnight preferred).
Bake: Take out 30 mins before baking. Preheat to 350°F. Bake covered for 30 mins, then uncovered for 25–30 mins until golden and firm.
Serve: Dust with sugar and top with remaining strawberries.
Notes
The Brioche Advantage: Enriched bread absorbs massive amounts of custard without becoming mushy.
The Tempering Step: Letting the cold dish sit for 30 mins prevents glass breakage and ensures an even bake.
Stale is Better: Use dry or lightly toasted bread to maximize its ‘sponge’ capacity for the custard.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast / Brunch
- Method: Overnight Soak / Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Square
- Calories: 410
- Sugar: 18
- Sodium: 480
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 16
- Cholesterol: 295
Keywords: baked strawberry french toast, overnight brioche breakfast, cream cheese french toast bake, strawberry and cream brunch, easy holiday breakfast, make ahead french toast, custardy fruit breakfast
