Strawberry Cheesecake French Toast

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Strawberry Cheesecake French Toast

A delicious make-ahead breakfast casserole made with thick slices of French bread, creamy layers of sweetened cream cheese, and juicy fresh strawberries, It feeds a crowd, comes together easily in a 13 x 9” baking dish, and is bursting with flavor in every bite.

Prep Time25

Active Time1

Chill Time8

Total Time9 25

Course: Breakfast

Cuisine: American

Keyword: brunch, casserole, make ahead

Yield:

Calories: 635kcal

Author: Sweet Ordeal

Materials

16 oz. cream cheese, softened
1 cup granulated sugar
11 large eggs, divided
2 tsp. lemon juice
1 cup whole milk
1/2 cup heavy whipping cream
1/3 cup maple syrup, plus more to serve
2 tsp. vanilla extract
1 Tbsp. ground cinnamon
20 slices French bread, 1-inch thick
2 cups strawberries, sliced

Instructions

Grease the bottom and sides of a 13 x 9" baking dish.
In medium bowl, beat cream cheese until light and fluffy. Add sugar, one egg, and lemon juice. Set aside.
In another bowl, whisk together the remaining 10 eggs, milk, cream, syrup, vanilla, and cinnamon until well combined.
Layer half the bread slices in bottom of dish so that they fit tightly together. Spread half the cream cheese mixture over bread, then add half the strawberries. Repeat layers.
Pour egg mixture over top. Cover with foil and chill in refrigerator for at least 8 hours, or overnight.
When ready to bake, remove from refrigerator while oven preheats to 350°. Keep dish covered and bake for 30 minutes. Remove foil, continue baking for another 30 minutes.
Serve with maple syrup and optional powdered sugar sprinkled over the top. Enjoy!

Notes

Easily reduce this recipe by half by adjusting the servings from 12 to 6 on the recipe card, then baking in a 9 x 9" baking dish.

Serving sizes vary -- I find the 13 x 9" dish serves approximately 15 - 18, whereas the 9 x 9" dish serves 6 - 9.

Nutrition