Sweet, creamy, and filled with juicy strawberries, this Strawberries and Cream French Toast bake is a comforting treat for brunch or dessert. Each bite combines custardy brioche, tangy cream cheese, and fresh berries baked to golden perfection. It’s easy to make ahead, perfect for weekends, holidays, or when you just want something warm and special from the oven.
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Why You’ll Love This Strawberries and Cream French Toast Bake
This baked French toast is like a mix between a classic breakfast and a dessert you’ll crave often. It’s rich, slightly tangy from the cream cheese, and perfectly balanced by sweet strawberries. Because it’s baked, there’s no flipping or mess on the stove. You simply layer, pour, and bake — the oven does all the work.
A dessert-style brunch that feels special but is truly easy
You can prep this casserole the night before, so your morning stays stress-free. When it bakes, your kitchen fills with the scent of vanilla and strawberries — it’s cozy, indulgent, and just a little fancy.
Make-ahead magic for mornings, holidays, and hosting
This recipe makes mornings simple. It’s wonderful for Easter brunch, Mother’s Day, or lazy weekends. Just pop it in the oven, and you’ve got a show-stopping centerpiece without last-minute chaos.
Quick Recipe Overview
Time needed, servings, and what to expect
Prep time is only 15 minutes, plus at least 2 hours of soaking. Bake time runs about an hour. You’ll get 8 generous servings that taste like creamy bread pudding with bright strawberry flavor.
Best texture and flavor notes (custardy center, golden top)
The middle stays soft and custardy while the top turns golden and slightly crisp. Each spoonful mixes tender bread, melty cream cheese, and bursts of fruit sweetness.
Ingredients You’ll Need For Strawberries and Cream French Toast
For the casserole base (brioche, eggs, milk, maple syrup, vanilla, salt)
Start with brioche — its soft, rich crumb makes every bite luscious. Whisk eggs, milk, maple syrup, vanilla, and salt for the custard. This mix seeps into the bread and forms a creamy texture once baked. Using real maple syrup adds warmth and depth you’ll taste in every bite.
For the strawberries and cream layer (strawberries, cream cheese, optional sugar finish)
Fresh strawberries give this bake its bright color and juicy sweetness. Cube your cream cheese so it melts in pockets throughout the bread. Before serving, dust with confectioners’ sugar for a pretty finish and extra sweetness.
Tools and Prep Setup
Baking dish size, mixing bowl, and best spatula tips
Use a 9×13-inch dish, a large whisking bowl, and a sturdy spatula for layering. Spray your dish well to prevent sticking, and keep paper towels handy for any strawberry juice.
How to prep your bread and strawberries fast
Cut brioche into cubes and dice strawberries before you begin. If using older bread, it absorbs custard even better. Keep a few strawberry slices aside for topping.
How to Make Strawberries and Cream French Toast (Step-by-Step)
Layer the brioche, cream cheese, and strawberries
Grease your dish and layer half the bread cubes. Scatter cream cheese and half the diced strawberries, then top with remaining bread. This layering helps even flavor in every scoop.
Whisk the custard and pour it evenly
In a bowl, whisk eggs, milk, maple syrup, vanilla, and salt until smooth. Slowly pour over the layered bread, covering evenly. Gently press down with a spatula so everything soaks.
Chill for at least 2 hours or overnight (why it matters)
Refrigeration lets the custard fully absorb, creating a creamy texture like bread pudding. Overnight rest deepens flavor and ensures even baking.
Bake covered, then uncover for a golden top
Preheat the oven to 350°F. Cover and bake for 30 minutes. Then uncover and continue for 25–30 minutes until golden brown and the center is set.
Cool, garnish, and serve (reserved berries, sugar dusting, syrup)
Let cool slightly, then top with reserved strawberries. Sprinkle confectioners’ sugar for a simple finish. Add maple syrup if you love extra sweetness.
Tips for the Best Results
The best bread choices and why slightly stale is better
Use brioche, challah, or sourdough. Slightly stale bread soaks up custard better and won’t fall apart.
How to avoid soggy texture (fresh berries, even custard soak)
Always use fresh strawberries. Frozen ones release too much liquid. Make sure custard covers every layer without flooding the dish.
Cream cheese tips for the richest bite (brick vs whipped)
Choose brick-style cream cheese. It melts slowly, giving creamy pockets instead of a thin spread. Whipped versions can cause uneven texture.
Make-Ahead, Storage, and Freezing
Assemble ahead and refrigerate overnight
This dish works beautifully made ahead. Assemble, cover, and refrigerate overnight. The custard will soak in, creating the perfect creamy bake.
How to freeze before baking and thaw safely
You can freeze before baking for up to 3 months. Thaw overnight in the fridge and bake as directed, adding a few minutes if needed.
Storing leftovers and reheating for best texture
Keep leftovers in an airtight container for 3–4 days. Reheat in the oven or microwave until warm. The texture stays soft and flavorful.
Variations and Topping Ideas
Fruit swaps and add-ins (blueberries, raspberries, bananas, peaches)
Mix things up with blueberries, raspberries, bananas, or peaches. Each adds a unique sweetness that pairs well with the custard.
Fun finishes (cinnamon sugar, strawberry jam, whipped cream, extra syrup)
Top with cinnamon sugar or drizzle with strawberry jam for extra flair. Whipped cream and maple syrup make it dessert-worthy. Try pairing with a Strawberries Tiramisu dessert recipe for a full berry-inspired brunch.
Serving Ideas for Dessert or Brunch
Best pairings and presentation for guests
Serve with fresh coffee, mimosas, or hot tea. The color looks beautiful on a brunch table, especially with extra berries on top.
Portioning tips for clean slices
Let the bake rest before slicing. Use a sharp knife for neat squares. Each slice holds together and looks bakery-worthy.
Frequently Asked Questions About Strawberries and Cream French Toast
What is one common mistake when preparing French toast?
Using bread that’s too fresh. Slightly stale bread gives a better texture.
How long are you supposed to soak French toast?
At least two hours or overnight for best results.
What is the trick to not soggy French toast?
Use firm bread and fresh fruit, and let excess custard absorb before baking.
How do you serve strawberries and cream?
Serve with whipped cream, fresh berries, or a light drizzle of syrup.
Other Recipes You May Enjoy
If you love this bake, you’ll also adore the Easy Strawberry Brownies dessert, Chocolate Covered Strawberry Cupcakes treat, or the Strawberry Goat Cheese Bruschetta (strawberry-inspired recipe). You might even like the Fudgy Red Velvet Brownies dessert or Lemon Bars simple fresh dessert.
Final Thoughts
This Strawberries and Cream French Toast bake turns any morning into something special. It’s comforting, flavorful, and surprisingly simple. Prep it ahead, bake it fresh, and enjoy those warm, creamy layers topped with sweet strawberries. Your kitchen will smell amazing, and your guests will be thrilled. Find even more ideas and inspiration on Pinterest.
Strawberries and Cream French Toast
Equipment
- 9×13-inch baking dish Glass or ceramic works best.
- Large mixing bowl For whisking the custard.
- Whisk To blend eggs and milk smoothly.
- Spatula To layer and press bread mixture evenly.
- Measuring cups and spoons For precise ingredient portions.
Ingredients
- 1 16-ounce loaf brioche bread, cut into cubes
- 1 8-ounce package cream cheese, cut into cubes
- 1 pound fresh strawberries, diced (reserve some for topping)
- 12 large eggs, beaten
- 2 cups whole milk
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 tablespoon confectioners’ sugar (optional for finishing)
Instructions
- Spray a 9×13 inch baking dish with nonstick spray. Layer half of the brioche cubes, scatter cubed cream cheese and half the strawberries, then top with the remaining bread cubes.
- In a large bowl, whisk together eggs, milk, maple syrup, vanilla, and salt until smooth. Pour evenly over the layered bread and fruit. Press gently so the custard soaks in.
- Cover the dish and refrigerate for at least 2 hours or overnight so the bread absorbs the custard completely.
- Preheat oven to 350°F (175°C). Let the dish sit at room temperature for 30 minutes. Bake covered for 30 minutes, then uncover and bake another 25–30 minutes until golden and set.
- Cool slightly. Top with reserved strawberries and dust with confectioners’ sugar before serving. Add maple syrup if desired.
