Bread cubes, strawberries, and cream cheese are baked into a sweet French toast casserole in this easy make-ahead recipe for weekend brunch.
Preparation Time
30 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 45 mins
Calories
433 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C).
Step 2
Generously grease a 9x13-inch baking dish.
Step 3
Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
Step 4
Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
Step 5
Remove baking dish from refrigerator 45 minutes before baking.
Step 6
Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
Step 7
Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.
Ingredients
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 tablespoon butter
2 cups half-and-half
1 cup sliced fresh strawberries
12 slices home-style white bread, cut into 1-inch cubes, divided
